Best 2 Lamb Vindaloo Curry Recipes
Tantalize your taste buds with Lamb Vindaloo Curry, a fiery and flavorful dish that embodies the vibrant culinary heritage of India. Originating from the coastal state of Goa, this delectable curry is a symphony of aromatic spices, tangy tamarind, and tender lamb, slow-cooked to perfection. As you embark on this culinary journey, you'll discover two delectable variations of Lamb Vindaloo Curry: a traditional version that stays true to its authentic roots and a modern rendition that incorporates a touch of contemporary flair. Get ready to embark on a taste adventure that will leave you craving for more.
Here are our top 2 tried and tested recipes!
CURRY LAMB VINDALOO
Slightly different than most vindaloos, and I think better. What makes it different is using coarser crushed red pepper instead of cayenne, and the coconut milk. While most vindaloos are instantly fiery on the tongue, the coconut milk in this one causes a slow buildup of spiciness. In fact, people I know who are not hot food lovers have been fooled by this dish. The first few tastes hook them, and they continue on eating in spite of the increasingly obvious heat buildup. This is one of our favorite recipes. And while the coconut milk makes this a bit of a chameleon, be assured it is still quite spicy(I tend to use 2 heaping tablespoons of the crushed red pepper) Can use pork or chicken as well, but I find lamb far superior. Less strongly flavored meats are overpowered by the curry.
Provided by Comedie
Categories Lamb/Sheep
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine curry ingredients in a glass bowl or cup. Mix well.
- Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
- Add garlic to the onions and fry for 30 seconds.
- Add the curry mix, stir and fry for a minute.
- Add the meat, stir and brown about 5 minutes.
- Pour in the coconut milk. Add additional water to just cover the meat.
- Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
- Serve over hot rice (I use Basmati).
LAMB VINDALOO (CURRY)
Steps:
- In a deep frying pan with a lid heat the oil over med high heat. Add onion and fry until edges are nicely browned. Stir in garlic and ginger and fry another minute. Add minced raisins, vinegar, ground masala, ground mustard seeds, salt & 1/4 c water. Fry, stirring for 3 min or till spices loose their raw smell. Put in the meat and another 1/4 c water anda bring to a boil; stirring constantly. Reduce heat to low, cover and cook 35 min. Uncover, increase heat to med high and continue to simmer, stirring occasionally for 10 more minutes or until the sauce thickens and the meat becomes tender. There should be plenty of thick sauce. Taste for salt and serve warm.
Tips:
- Use high-quality lamb: Look for lamb that is fresh and has a good amount of marbling. This will ensure that your vindaloo is tender and flavorful.
- Don't be afraid to use a variety of spices: Vindaloo is a complex dish with a lot of different flavors. Don't be afraid to experiment with different spices to find the perfect combination for your taste.
- Let the vindaloo simmer for a long time: This will allow the flavors to develop and deepen. The longer you simmer it, the better it will taste.
- Serve the vindaloo with rice or naan: This will help to soak up the delicious sauce.
- Garnish the vindaloo with cilantro or mint: This will add a fresh, herbaceous flavor to the dish.
Conclusion:
Lamb vindaloo is a delicious and flavorful dish that is perfect for a special occasion. It is a bit time-consuming to make, but it is definitely worth the effort. If you follow the tips above, you will be sure to make a delicious and authentic lamb vindaloo that your friends and family will love.
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