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| Lamb Vindaloo Recipe |
Category: Lamb
Rating:
3.81
Servings: 4
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Ingredients
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.
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. : Precision: approximate measurement OK.
: Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, MA USA : horton@harvard.harvard.edu
: Copyright (C) 1986 USENET Community Trust
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Related Recipes:
Recent comments on this recipe:
 | | Samita Chandhok writes:
I've had better...
Posted on 11 Dec 2007, 10:47 ET
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| Sumaya writes:
...but where do the tomatoes fit into the recipee?
Posted on 14 May 2009, 09:41 ET
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| Katja writes:
Where's all the chili?
Posted on 14 Jun 2009, 14:29 ET
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| Alex writes:
I agree it has no sense of flavors in it.
Posted on 06 Aug 2009, 10:01 ET
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| 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
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| Ruxana writes:
thanks, I won't even try
Posted on 14 Dec 2009, 14:10 ET
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| 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
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| 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
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| 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
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| 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
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| 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 Chilli
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
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