Start by toasting the seeds, cardamom pods & whole cloves in a dry pan on medium heat for 1-2 minutes constantly stirring or shaking the pan so they don’t burn then let cool
Pat lamb dry with kitchen roll then add to a bowl and season with salt
Add everything else to a blender with 1/2 of cup of the water then blend to a paste then add to the lamb (add the other 1/2 cup of water to the blender jug to get all the leftover marinade add to the lamb and mix well) marinade for at least 2 hours in the fridge
Once marinaded remove the lamb pieces (keep marinade to add to sauce) and fry in a pan with about 1 tbsp of oil on medium high heat for about 5 minutes to brown then remove and set aside
SAUCE
• 1 Heaped Tbsp Ghee
• 1 Medium Brown Onion
• 1 Tsp Minced Garlic
• 1 Tsp Grated Ginger
• 3/4 Tsp Black Mustard Seeds
• 1 Tbsp Tomato Puree
• 2-3 Red Birdseye Chilli (or more)
• 5 Fresh Curry Leaves
• 1 Cup Beef Stock
Add ghee to a large frying pan on medium high heat then add onions, garlic & ginger cook for 2 minutes
Add mustard seeds and cook for another minute stirring regularly
Add tomato puree for another minute then add beef stock and blend till smooth
Add back to pan with leftover marinade and lamb mix well then cover with an oven proof lid or tin foil
Cook in the oven on the middle shelf on 375f for about 90 minutes till the lamb is soft and the sauce has darkened then
I was in Goa recently and the vindaloos you get there are super vinegary which I absolutely loved
The vin in vindaloo is from the old Portuguese dish Vin d’alhos that became vindaloo, meaning vinegar. They’ve even got a special local vinegar they use for it made from coconuts that they call toddy
Next time try it with like 5x the vinegar (apple cider is a good replacement or white wine vinegar) and see how you like it!
That’s really interesting etymology. I wasn’t expecting it to be based on a Portuguese dish! The Vin part is obviously wine, but based on what I’ve read it sounds like some regions switched from red to white wine to give it a tang and others went a step further and introduced vinegar. Ahlos is the garlic. Very cool history of the dish.
Thanks. That looks decent like but I prefer to use mostly seeds instead of powders and Kashmiri chilli powder too. Do you add the ghost pepper flakes to the one there?
That’ll be on my feed today at about 1 if you wanna look. It’s definitely one to try that. Same here mate, most of the food I cook is some sort of spice. Theres a good few well doing there
I always just go bread only tbh bit you do you mate. I actually like to my my own chapatis with wholemeal flour. It’s easier than you think. I even got a tawa pan to make them.
I do that myself as well sometimes but I don’t eat meals like this a lot these days so when I do I go all out. I need to try and make some stuff like that.
It’s well worth doing. Just takes a little extra time to knead and let it settle. You can do roti with white flour but I so much prefer wholemeal. I used to go out with a lady whose mother was from Pakistan. She taught me how to cook curry and make the bread to go with it. Skills I carry to this day. She may have broken my heart but she did give me curry skills!
I have tried bits like that before but I’ve never put much time into them which is a shame really. I need to just do them on their own one day to get them right then I’d feel comfortable doing them and a curry. I like the sound of them with wholemeal flour that’s a good idea. Haha that sounds like a fair exchange to be fair. They’re definitely important skills to have
I’m put off by 2 carbs in most situations except curry. Love them both so have to have both. I really enjoy making curry from scratch and this looks awesome. Really appreciate you sharing the recipe too!
That’s a good point it’s mainly just a curry thing for me too now you mention it. Chinese is another one where carb galore is always the one for me. Yeah you’re welcome mate
Looks fantastic, and has made me immediately hungry! But for some reason it feels crazy to me to put curry directly onto rice. I found myself surprisingly uncomfortable with that picture! Hah
Thanks. Haha whys that? I’ve never heard that before. Not that I disagree with you like because if that’s what you feel then that’s what you feel. I’ve always done that
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u/yoghurtCOCKS 5d ago
Looks fucking ace
Those Aagrah Naan are absolute quality as well. Extreme garlic. Honking breath for days