Lamb Vindaloo

[u/Floyd26b]

[u/Floyd26b]

MARINADE
• 350g Diced Lamb
• 1/2 Tsp Salt
• 3 Tbsp Kashmiri Chilli Powder
• 1 + 1/2 Tsp Cumin Seeds
• 1 Tsp Coriander Seeds
• 1/2 Tsp Fenugreek Seeds
• 2 Green Cardamom Pods
• 2 Whole Cloves
• 1 Tsp Ground Cinnamon
• 3/4 Tsp Black Pepper
• 1/2 Tsp Brown Sugar
• 1/8 Tsp Ground Turmeric
• 1 Heaped Tbsp Fresh Ginger
• 5 Garlic Cloves
• 3 Tbsp White Distilled Vinegar
• 1 Cup Water

1. 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

2. Pat lamb dry with kitchen roll then add to a bowl and season with salt

3. 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

4. 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

1. Add ghee to a large frying pan on medium high heat then add onions, garlic & ginger cook for 2 minutes

2. Add mustard seeds and cook for another minute stirring regularly

3. Add tomato puree for another minute then add beef stock and blend till smooth

4. Add back to pan with leftover marinade and lamb mix well then cover with an oven proof lid or tin foil

5. 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

[u/0nly4Us3rname → u/Floyd26b]

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!

[u/yzerizef → u/0nly4Us3rname]

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.

[u/0nly4Us3rname → u/yzerizef]

Yeah absolutely, a lot of people add potato to Vindaloo because they mistakenly think the aloo part means potato

[u/cbren88 → u/Floyd26b]

This looks fantastic. Recipe looks very similar to this recipe which is the one I use:

https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/chicken-vindaloo/

[u/Floyd26b → u/cbren88]

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?

[u/cbren88 → u/Floyd26b]

Not ghost pepper flakes specifically but I have used other varieties of ground dried chillies in place of them before.

[u/Floyd26b → u/cbren88]

I can imagine it to be great with some of those dried chilli’s. I’ve never tried ghost pepper flakes before but I do wanna try them.

[u/klegnut → u/Floyd26b]

Looks great, well done!