How To make Lamb Vindaloo
2 lb Lamb, cubed
2 T Coriander seed
1 T Cumin seed
2 lb Tomatoes, crushed
14 Garlic cloves, crushed
6 Bay leaves
Ginger (fresh), 2 inches, -finely chopped 1/2 t Black pepper, ground
1/2 t Cardamon seed
1/2 t Cinnamon
1/2 t Cloves
1/2 t Cayenne
2 t Mustard seed, ground
1 T Turmeric
1 c Wine vinegar
2 md Onions
2 md Potatoes
2 T Butter
Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar. Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient. Finely chop the onions and potatoes and saute them for 5 minutes in the butter. Add lamb and spice paste and simmer over low heat for half an hour. The marinating does add a lot of flavor and makes the meat much more tender. This can be skipped if need be. NOTES: * A spicy hot Indian lamb dish -- Very loosely based on Dharamjit Singh's recipe in "Indian Cookery: A Practical Guide." Most restaurants that serve this dish pronounce it vinDAloo, with the stress on the second syllable. : Difficulty: easy (though it's easy to burn the spices while roasting them). : Time: 1 hour preparation, 1 day marinating, 1 hour cooking. : Precision: approximate measurement OK. : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, MA USA : horton@harvard.harvard.edu : Copyright (C) 1986 USENET Community Trust
How To make Lamb Vindaloo's Videos
CHICKEN VINDALOO RECIPE RESTAURANT STYLE | How To Make VINDALOO MASALA
Chicken Vindaloo Recipe Restaurant Style - How to Make Vindaloo Masala
Vindaloo created in the Portuguese - Indian colony Of Goa, were generally made with pork. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
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Ingredients required for making chicken vindaloo -
For making Vindaloo masala - Serves 8
* 4 dry Kashmiri red chillies. Use half the stated proportion if you do not want it to be too spicy. You can use any type of dry red chillies. Kashmiri red chillies are milder in terms of heat level but it can still be overwhelming for some people. So please use half the quantity than the above stated proportion to start with. If you do not have dry red chillies then use a combination of 1 heaped tablespoon of paprika and 1/2 teaspoon(or as much heat you like) of cayenne pepper. Deseed the red chillies and soak them in hot water for about an hour.
* 2 teaspoon cumin seeds (jeera)
* 1 teaspoon black peppercorns (kali mirch)
* 5 green cardamoms (choti elaichii)
* 1/4 th teaspoon fenugreek seeds (methi) - totally optional
* 1 teaspoon yellow or black mustard seeds (rai dana)
* 1 teaspoon coriander seeds (dhania)
* 1 inch length cinnamon stick (dalchini)
* 3 to 4 cloves (lavang)
* 1 whole head of garlic/12 cloves/ 32 gm
* 1 inch length ginger (optional)
* 3 tablespoons apple cider vinegar. You can even go up to 4 to 5 tablespoons of vinegar. Substitutes - white vinegar, rice wine vinegar, red wine vinegar, malt vinegar or balsamic vinegar.
* 1 teaspoon sweet paprika
* 1/4 th teaspoon turmeric powder
* 1 large tomato
* 2 to 3 tablespoons of water or just as much needed to make a smooth paste. Please do not add too much water. It needs to be a thick paste.
For marinating chicken -
* 4 to 5 tablespoons of the vindaloo masala
* 1 teaspoon oil
Marinate for a minimum of 1 hour, overnight will be better.
For the main recipe -
* 1 kilo/ 2.2 lb skinless chicken thighs (combination of with and without bones)
* 1 very large onion /5 oz
* salt as per taste
* 1 tablespoon sugar (adjust according to your preference)
* 3 to 4 tablespoons oil
* I used just 1/2 cup water to rinse out my blender jar.
Serve this with hot steamed rice. It stays good for about 5 to 6 days in the refrigerator or you can freeze it.
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How To Make Vindaloo Sauce | Restaurant Style Vindaloo Sauce
How To Make Vindaloo Sauce | Restaurant Style Vindaloo Sauce
Hello everyone! Welcome to Imran's Kitchen. Today we will be teaching you how to vindaloo sauce.
If you have any questions leave them in the comments below or feel free to email us.
Thank you for watching and make sure to subscribe and like the video!
INGREDIENTS:
KASHMIRI DRY CHILLI - 200 GRAMS
GARLIC - 10 CLOVES
SEEDLESS TAMARIND (ADD 1 CUP OF WATER TO MAKE PASTE - 100 GRAMS
ONION - 1 OR 1 CUP
COCONUT MILK (UNSWEETENED) - 1 CUP
CUMIN SEEDS - 1 TS
CORIANDER SEEDS - 1 TBS
MUSTARD SEEDS - 1 TS
SALT - 2 TBS
CURRY LEAVES - 10 TO 15
VINEGAR - 4 TBS
OIL - 1/2 CUP (AS NEEDED)
GINGER PASTE - 2 TBS
NOTE: IF YOU WANT VINDALOO SAUCE EXTRA SPICY ADD 100 GRAMS OF REGULAR DRY CHILLIES AND 100 GRAMS OF KASHMIRI CHILLIES.
TAGS (IGNORE)
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Lamb Vindaloo Recipe | Restaurant Style Mutton Curry | Mutton Vindaloo Recipe
#lambvindaloo #muttoncurry
Lamb Vindaloo Recipe | Restaurant Style Mutton Curry | Mutton Vindaloo Recipe | How to make Mutton Vindaloo | Spicy Lamb Vindaloo
Hot and fiery Mutton Vindaloo Recipe with East Indian Vindaloo Masala paste.
The link for the Vindaloo Masala Recipe is here -
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Detailed Recipe - Spicy Mutton Vindaloo Recipe
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Ingredients for the Spicy Mutton Vindaloo Recipe
Mutton on the bone - 1 kg
Onions, sliced - 02 medium
Turmeric powder - 1/2 tsp
Vindaloo Masala (see recipe)
Salt to taste
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INGREDIENTS FOR THE VINDALOO MASALA
Kashmiri Red Chillies - 50 grams (approx 22 to 24 nos)
Garlic - 50 grams ( 20 cloves)
Jeera/cumin seeds - 1 tsp
Ginger - 1-inch piece (optional)
Vinegar - 1/2 cup + 2 tbsp
Method
1. Grind all the ingredients to a smooth paste with vinegar.
2. Preferably soak the chillies for a few minutes in vinegar for easy blending.
3. Ginger is optional, you can omit it.
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#muttonvindaloo
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Goan Style Mutton Vindaloo | Traditional Vindaloo Recipe | Spicy Lamb Vindaloo Recipe at Home |
Goan Style Mutton Vindaloo | Traditional Vindaloo Recipe | Spicy Lamb Vindaloo Recipe at Home | Lamb Vindaloo | Spicy Lamb Recipe | Indian Lamb Recipe |
Ingredients:
Mutton- 700 gm
Cumin seeds- 1/2 tbsp
Mustard seeds- 1 tsp
Cardamom- 3
Cinnamon stick- 1
Pepper corn- 1/2 tsp
Cloves- 5
Kashmiri chilli- 6
Dry Red chilli- 8
Green chilli- 6
Garlic cloves- 4
Ginger- 1 inch
Turmeric- 1/6 tsp
Oil- 3 tbsp
Salt to taste
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Mutton Vindaloo Recipe - Restaurant Style | Best Side Dish Recipes
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Mutton Vindaloo | Lamb Vindaloo Recipe | Goan Recipes | Sunday Afternoon Cooking
Mutton Vindaloo or Lamb Vindaloo is a Goan recipe or Mangalorean recipe, where Lamb is cooked in Vindaloo Masala. Vindaloo is a thick curry paste which is made up of Red chili's, garlic, vinegar and spices. This recipe is delicious with finger licking vindaloo recipe.
#vindaloo #SundayAfternoonCooking
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