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Lamb Vindaloo  

A spicy Indian lamb dish. Yeah, it takes a while to make.

Cal: 694 Fat: 64g Carbs: 12g Protein: 25g Fiber: 4g
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Original recipe serves 6

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons mustard seeds ; black
  • 1 teaspoon cardamom ; seeds, removed from pod
  • 1 teaspoon peppercorn ; black
  • 5 tablespoons wine vinegar ; white
  • 2 tablespoons ginger ; fresh, peeled and chopped
  • 1 tablespoon coriander ; ground
  • 2 pounds lamb ; boneless, cut into 1 inch cubes, patted dry with fat removed
  • 2 chili pepper ; dried
  • 1/2 teaspoon turmeric
  • 10 tablespoons vegetable oil
  • 1 head garlic ; peeled, with gloves separated
  • 1 teaspoon brown sugar ; light
  • 2 onions ; sliced
  • 1 1/3 cups water
  • 1 stick cinnamon ; 3 inches
  • 2 teaspoons cumin seeds
  • Directions

    Grind chili peppers, mustard seeds, cumin seeds, peppercorns, cardamom seeds, and cinnamon in a coffee- grinder or other type of grinder. Put the spices in a bowl, add the salt, vinegar, and sugar. Mix well and set aside. In a wide heavy pot over medium heat, heat the oil. Add onions and fry, stirring often until they turn crisp and brown. Remove the onions (and turn off heat) with a slotted spoon and place in a blender along with 2 or 3 tablespoons of water. Puree the onions. Add the puree to the bowl with the ground spices. You've just made vindaloo paste! Put the ginger and garlic into the blender, along with 2 or 3 tablespoons of water. Blend until this becomes a smooth paste. Heat oil in the pot again over medium high heat. When hot, add the lamb cubes, a few at a time, turning to brown on all sides. Remove each batch with a slotted spoon and place in a large bowl. Add the ginger-garlic paste to the pot and turn down the heat to medium. Stir for a few seconds. Add the tumeric and coriander, stirring. Add the meat, along with any accumulated juices and the vindaloo paste and 1 cup of water. Bring to a boil. Cover and simmer for about 1 hour or until the lamb is tender, stirring occasionally. Makes 6 servings.

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    (No rating submitted) Anonymous User on 2007-07-30

    You can also use chicken instead of lamb.

    (No rating submitted) Anonymous User on 2007-07-30

    I toned this down by using only one chili pepper, and cut down on the oil used a bit less garlic. Still had a kick!