2 lb lamb, cubed
2 tablespoon coriander seed
1 tablespoon cumin seed
2 lb tomatoes, crushed
14 garlic cloves, crushed
6 bay leaves
1 ginger (fresh), 2 inches, finely ch; opped
1/2 teaspoon black pepper, ground
1/2 teaspoon cardamon seed
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cayenne
2 teaspoon mustard seed, ground
1 tablespoon turmeric
1 cup wine vinegar
2 medium onions
2 medium potatoes
2 tablespoon butter
Directions: How to Cook Lamb Vindaloo
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.
* 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. : Precision: approximate measurement OK.
: Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, MA USA : firstname.lastname@example.org
: Copyright (C) 1986 USENET Community Trust
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Recent comments and reviews for this recipe:
| Samita Chandhok writes:|
I've had better...
Posted on 11 Dec 2007, 10:47 ET
| Sumaya writes:|
...but where do the tomatoes fit into the recipee?
Posted on 14 May 2009, 09:41 ET
| Katja writes:|
Where's all the chili?
Posted on 14 Jun 2009, 14:29 ET
| Alex writes:|
I agree it has no sense of flavors in it.
Posted on 06 Aug 2009, 10:01 ET
| Lisa writes:|
Awful. Just awful. This recipe isn't even finished on this page, so I had to improvise and guess where the tomatoes and bay leaves came in...and it was still crap. The wine vinegar was way too overpowering, and it definitely needed to be cooked longer than 30 mins for the lamb to be tender. Won't be making this crap again.
Posted on 25 Oct 2009, 02:51 ET
| Ruxana writes:|
thanks, I won't even try
Posted on 14 Dec 2009, 14:10 ET
| Monika writes:|
This is a Joke of a recipe. After taking one bite, my husband throw the vindalo in the garbage disposal
Posted on 16 Dec 2009, 14:50 ET
| Laura writes:|
I only read the recipe and knew it was not worth making. As someone said above, it isn't a complete recipe. What about the tomatoes???
Posted on 30 Dec 2009, 16:16 ET
| Stens writes:|
Yuk, wish I had read the other comments before trying this, the vinegar was way
over powering, take this recipe off!!
Posted on 04 Jan 2010, 07:54 ET
| Russ writes:|
After reading the recipe it's obvious the wrong type of vinegar is used,also with a good vindaloo paste lamb does not need marinating
Posted on 03 Feb 2010, 07:05 ET
| Chris writes:|
After reading the comments
This is what I did to save my Lamb Vindaloo from disaster
Let the meat marinade for a bit longer, the lamb will absorb quite a bit of the pungint vinegar flavour.
I fried the onions and the Lamb in Mustard Oil
I also Added
1xtin of coconut milk
use 1 Litre/2 pints of lamb stock (just used the ready made cube stuff)
Ditched the tomatoes
Ditched the potatoes
Added a liitle more salt than usual
I cooked it in the oven for 2 hours and
added 1 pint cream right at the end.
Brought to the boil and let it thicken
It was then extremely good.
Posted on 30 Apr 2010, 10:20 ET
| Dave writes:|
Chris, if you take out the tomatoes and potatoes, it's not vindaloo. All you did was make curry, not that there;s anything wrong with that.
Posted on 17 Aug 2010, 10:26 ET
| essaion writes:|
Dave, the original recipe from Dharamjit Singh's "Indian Cookery" makes no mention of tomatoes nor potatoes nor onions (except for "onion salt"). Vindaloo stands for "marinated then cooked in vinegar". In short : Chris didn't make a "curry", since it's... well, a vindaloo i guess.
FWIW, the book stands that all spoon measurements should be level, and all measures are Standard English, so 1 cup = 10 fl. oz. and 1 American tablespoon = 1 English dessertspoon (2 English teaspoons). The recipe stands the same quantities, except for :
- there are no lamb (it uses pork instead), potatoes, tomatoes nor onions
- there are added salts (1 teaspoon salt and 1 teaspoon onion salt)
- the butter is 2 fl. oz. clarified butter.
Here's the recipe :
Parch or roast the coriander seeds in a frying pan and remove the husks. Lightly roast the cumin seeds. Grind these down with all the aromatics except the mustard seeds and bay leaves, and make into a thick paste with a little vinegar.
Heat 1/2 oz. of the butter and fry the garlic to a light gold. Remove, crush and reserve. Wipe the pork with a cloth soaked in vinegar and cut into large cubes. Gash or prick the pork cubes and rub in the aromatic paste. Lay the bay leaves on top of the meat and cover with vinegar. Marinate for 24 hours in a cool place or in the refrigerator. Turn and mix well every 4 hours.
Fry the mustard seeds in butter and when they are lightly browned put in the pork with its marinade, and the garlic and bay leaves. Bring to the boil and close the lid tightly. Simmer over very low heat until meat is tender. If more moistening is required, hot water may be added. The juices of the vindaloo are midway between the sauces of braised meats, and the liquor of a curry. It can also be made using only 1/2 cup vinegar and making up the rest with water.
Posted on 23 Aug 2010, 08:17 ET
| martin writes:|
this is a joke you who wrote this cant even spell and one think i cant get my head around is i cyup of vinegar that is crazy sounds like ingredients to a poison
Posted on 25 Nov 2010, 01:37 ET
| Janama writes:|
Vindaloo is a Portuguese dish. The Vin means vinegar and the aloo is garlic (NOT potato)
The Portuguese traders at Goa would fill barrels with pork, garlic and vinegar to preserve it for their trip back to Portugal. I had a vindaloo at a Goan restaurant in Dubai and it had a flavour I'd never experienced. The chef told me it was Coconut Vinegar which is what they used in those days.
Posted on 28 Oct 2015, 17:19 ET
| Janama writes:|
BTW - It must be very hot!! definitely not for the fainthearted.
Posted on 28 Oct 2015, 17:21 ET
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