Lamb Vindaloo - Hot Curry
This is a medium hot Vindaloo for a hotter version add 1/2 fresh red chilli to the paste. You can substitute the lamb with beef or pork and just cook till tender. Serve with a Sweet Lassi to cool down your palate !!!
Preparation time: 15 minutes Quantity: Serves 3 - 4 Cooking time: 1 - 1 & 1/4 hours
Ingredients
Vindaloo Spice Mix -
3 tablespoon vegetable oil
1 teaspoon sugar
250g / 9 oz grated onions
1 teaspoon each of ground chilli, ground black pepper, ground fenugreek, powder mustard, ground coriander and turmeric 4 tablespoon malt vinegar 4 cloves crushed garlic
1 inch grated ginger
All Else -
2 tablespoons vegetable oil
450g/1 lb. diced lamb (shoulder or leg)
1/2 pint/ 300 ml water or stock seasoning
1/2 teaspoon garam masala
Method
- Heat up the oil
- Fry the sugar till slightly browned
- Add the onions and stir on a medium flame till brown but not black (this can take several minutes)
- Add all the spice, garlic, ginger and vinegar
- Cook for a minute till all the flavours are well mixed
- Then grind or blend to a paste - set aside till needed
- Heat up the rest of the oil
- Seal the meat till browned all over
- Add the paste
- Add enough water to cover and simmer until tender
- Add more water if the curry becomes to dry
- Season to taste
- Sprinkle on the garam masala and serve