How To make Lamb Vindaloo
2 lb Lamb, cubed
2 T Coriander seed
1 T Cumin seed
2 lb Tomatoes, crushed
14 Garlic cloves, crushed
6 Bay leaves
Ginger (fresh), 2 inches, -finely chopped 1/2 t Black pepper, ground
1/2 t Cardamon seed
1/2 t Cinnamon
1/2 t Cloves
1/2 t Cayenne
2 t Mustard seed, ground
1 T Turmeric
1 c Wine vinegar
2 md Onions
2 md Potatoes
2 T Butter
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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How To Make Lamb Vindaloo - Misty and Dan the Curry Guy Collaborate
I had the great pleasure and honour of visiting Dan Toombs recently, and in this video I present him cooking BIR style Lamb Vindaloo from his first book. 'THE CURRY GUY'. Really, really, tasty - you must get his books (links below).
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Lamb Vindaloo Recipe | Restaurant Style Mutton Curry | Mutton Vindaloo Recipe
#lambvindaloo #muttoncurry
Lamb Vindaloo Recipe | Restaurant Style Mutton Curry | Mutton Vindaloo Recipe | How to make Mutton Vindaloo | Spicy Lamb Vindaloo
Hot and fiery Mutton Vindaloo Recipe with East Indian Vindaloo Masala paste.
The link for the Vindaloo Masala Recipe is here -
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Detailed Recipe - Spicy Mutton Vindaloo Recipe
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Ingredients for the Spicy Mutton Vindaloo Recipe
Mutton on the bone - 1 kg
Onions, sliced - 02 medium
Turmeric powder - 1/2 tsp
Vindaloo Masala (see recipe)
Salt to taste
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INGREDIENTS FOR THE VINDALOO MASALA
Kashmiri Red Chillies - 50 grams (approx 22 to 24 nos)
Garlic - 50 grams ( 20 cloves)
Jeera/cumin seeds - 1 tsp
Ginger - 1-inch piece (optional)
Vinegar - 1/2 cup + 2 tbsp
Method
1. Grind all the ingredients to a smooth paste with vinegar.
2. Preferably soak the chillies for a few minutes in vinegar for easy blending.
3. Ginger is optional, you can omit it.
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Lamb Vindaloo Recipe | Restaurant Style Recipe | Easy Vindaloo Recipe
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Simple Indian Chicken Vindaloo Recipe From Chef Ranveer Brar
The tour of the flavours of the world with Ranveer Brar is far from over but today we've come to a special country, none other than our very own, India. Among the numerous finger-licking delicious Indian dishes, super chef Ranveer Brar has chosen a very special dish to teach you, and it’s called Chicken Vindaloo. Let’s get cooking.
Quick recap of the recipe:
- Grind 1 cup red chillies in a mixer
- Add ½ tablespoon black pepper to the chilli paste
- Add ½ tablespoon coriander
- Add ½ tablespoon cumin
- Add ½ tablespoon ginger
- Add 2-3 garlic
- Grind them all to make paste
- Add 1 tablespoon of vinegar
- Grind again
- Take 500-gram chicken in a bowl
- Mix the paste with the chicken well
- Chop 1 onion
- Add 1 tablespoon oil in a pan
- Add the onions to the pan
- Add the chicken
- Add water
- Plate it
- Garnish with coriander leaves
- Add some yoghurt
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Mutton Vindaloo Recipe - Restaurant Style | Best Side Dish Recipes
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Lamb Vindaloo Recipe | Mutton Vindaloo | Spicy Lamb Curry | Restaurant Style Mutton Curry | Cookd
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Lamb Vindaloo is a spicy #LambCurryRecipe. This #LambVindaloo is made with tender chunks of mutton marinated in a spicy and aromatic masala and cooked in a clay pot. You can now make this tasty #MuttonVindaloo with Cookd’s simple recipe and serve it hot with rice/dosa/paratha. Do try this recipe and share your feedback with us.
Lamb Vindaloo Recipe:
Mutton/ Lamb - 1 kg
Onion (chopped) - 1 cup
Hot Water - 1 Cup
Salt - 2 tsp
Sugar - 1 tsp
Oil - 4 tbsp
For the paste:
Kashmiri Dried Red Chilli - 10 nos
Dried Red Chilli - 8 nos
Onion (roughly cut) - 1 Cup
Peppercorn - 1 tbsp
Coriander Seeds - 1 tbsp
Cloves - 10 nos
Cinnamon - 2-inch Piece
Cumin Seeds - 2 tsp
Garlic - 15 cloves
Ginger (roughly cut) - 1-inch piece
Vinegar - 3 tbsp
Cooking Instructions:
1. Heat 2 tbsp of oil in a pan. Add all the ingredients needed for the paste, except the vinegar. Cook until it is fragrant.
2. Once they cooled down a little, add them to a mixer jar. Add vinegar and grind to a paste.
3. Marinate the mutton with the paste for at least 2 hours. It tastes best when marinated overnight.
4. In a pan, heat 4 tbsp oil and add the chopped onions and saute until it starts to brown.
5. Add the marinated mutton. Cook for 5 minutes, stirring occasionally. Add 2 tsp of salt and sugar.
6. Add water and bring it to a boil. Cover and simmer on medium-low heat for 45 minutes, or until the mutton is well cooked and tender. Stir occasionally to make sure it is not sticking to the bottom of the pan.
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