Authentic Lamb Vindaloo Recipe
Recipe Preparation: cook
Recipe Serves: 4
Ingredients for Lamb Vindaloo Recipe
2 lb Lamb, cubed
2 tb Coriander seed
1 tb Cumin seed
2 lb Tomatoes, crushed
14 Garlic cloves, crushed
6 Bay leaves
Ginger (fresh), 2 inches, finely chopped
1/2 ts Black pepper, ground
1/2 ts Cardamon seed
1/2 ts Cinnamon
1/2 ts Cloves
1/2 ts Cayenne
2 ts Mustard seed, ground
1 tb Turmeric
1 c Wine vinegar
2 med Onions
2 med Potatoes
2 tb Butter
Lamb Vindaloo Preparation
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.
November 10th, 2008 at 5:57 pm
[...] Authentic Lamb Vindaloo Recipe [...]
February 10th, 2010 at 7:14 pm
All this was, was a waste of MONEY,
Unedible- I dont even think this recipe was completed! The wine vinegar should never have been it… Its soo bad it makes you cough… What a waste of my MONEY….YUUUKKKK
April 11th, 2010 at 12:56 pm
Great post full of useful tips! My site is fairly new and I am having a hard time getting my subscribers to leave comments. They are coming to the web site but I have the impression that “nobody wants to be first”.
September 11th, 2010 at 3:37 pm
My 9 yr old daughter & 11yr old son made a kick ass vindaloo with this recipe…..if you can’t cook then it is very difficult to cook with all these spices….my 16yr old boy cooked roast veggies for a roast at the same time whilst playing xbox….after a bottle of wine whilst cooking…. It all came together…..coconut rice and all!!!!
September 11th, 2010 at 8:22 pm
That sounds great Heidi, I’m glad it worked out well for you!
Cheers, Mick
October 30th, 2010 at 11:34 am
Quite an informative post you have here! Subscribed!
December 5th, 2010 at 2:57 am
Thank you, that wasreally interesting. Actually,I was born in Thailand in 1973 but my parents fled the country and settled here to the UK. Truthfully, I didnt really care much about my Thai history until my mum died last month, now I’ve been trying to find out as much as I possibly can. Seemed like food was as good a place as any to start from! Anyway, I found a thai food recipe site here that your readers might be interested in .
November 29th, 2011 at 4:04 am
Wow, you’re blog is awesome! I’ll keep reading
January 10th, 2012 at 3:56 am
Good idea.