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
How To make Lamb Vindaloo's Videos
Lamb Vindaloo
Vindaloo is a popular Goan dish where meat is marinated in a spicy paste and slow cooked to perfection. Find complete recipe on my blog:
Goan Lamb Vindaloo Recipe
Full Recipe -
Ingredients
For The Vindaloo Paste
10-12 whole dry Kashmiri red chilies (stalks removed)
2 tablespoons whole coriander seeds
3-4 cloves
1 inch piece of cinnamon stick
2-3 whole green cardamoms
8-10 whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 inch piece of ginger (chopped)
8-10 cloves garlic (peeled)
1 tablespoon white vinegar
1-½ tablespoons tamarind paste
½ cup water
For The Curry
6 tablespoons vegetable oil
2 cups chopped onions
2 pounds bone-in lamb (1 kg, cut into 1-½ inch pieces)
1 cup canned tomato puree (or ½ cup tomato paste)
2 teaspoons salt
1 teaspoon turmeric powder
½ teaspoon granulated sugar
Instructions
Make The Vindaloo Paste
Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet.
Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting.
Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
Add the roasted spices to a high-speed blender along with ginger, garlic, vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
Scrape the sides of the blender a few times while making the paste.
Vindaloo masala paste is ready. Set it aside.
Make Lamb Vindaloo Curry
In An Instant Pot
Press SAUTE button on the instant pot.
Add oil to the pot.
When the oil is hot, add onions and fry until they turn golden brown in color (10-12 minutes), stirring frequently.
Add lamb pieces to the pot and fry for 3-4 minutes. Keep stirring frequently.
Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
Now add salt, turmeric powder, and 1 cup of water to the pot and stir gently.
Cover the instant pot with the lid.
Press PRESSURE COOK and set the timer to 30 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Add sugar to the pot and mix well. The curry is ready to serve.
In A Traditional Stovetop Pressure Cooker
Follow the steps until adding water in a 4-liter pressure cooker over medium-high heat.
Close the lid and cook for one whistle over medium-high heat.
Then reduce the heat to low and cook for 30 minutes.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid.
Add sugar to the pot and mix well. The curry is ready to serve.
Notes
I prefer to use Kashmiri dry red chillies, as they add a beautiful red color without making it too spicy. You can use any other dry red chilies, but adjust the quantity depending upon its spiciness.
Traditionally, toddy vinegar was used to make the paste but if it’s not available you can use regular white vinegar as I did.
If you are not a bone-in lamb person, then you can boneless lamb pieces too.
You can replace lamb with goat mutton too.
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Mutton vindaloo, one of the favourite recipes in Indian restaurants in other countries
Vindaloo
Ingredients:-
Poppy seeds- 1 tsp
Cloves - 5
Cinnamon- 1 inch
Mustard- 1 tb spn
Cumin - 1 tsp
Pepper- 1 tsp
Garlic- 1 bulb
Ginger- 1 inch
Byadagi Chillies - 10
Green chillies
Tamarind- few pieces
Add all the above ingredients in mixer blender and make it into a fine paste and keep aside
Onion sliced- 1
Turmeric
Potatoes- 2 medium size
Vinegar- 1 tb spn
Sugar - 1 tsp
Boiled meat - 500g
In a pan add oil , sliced onion, salt and sauté it till golden brown.
Then add turmeric and ground paste. Add little water and cook it till oil oozes out. Now add peeled potatoes and cook it covered. After cooking for 10 minutes add vinegar, sugar cook it for 5 more minutes.
Then add boiled meat along with stock and simmer for 7-8 minutes and adjust the seasoning.
Serve it hot on a bed of rice
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How To Make Lamb Vindaloo - Indian Video Recipe
Vindaloo is a favourite all over the world, if you've ever wondered how to make it, then you'll enjoy this video. I've spend a couple of years working on my home made vindaloo recipe. If you're frustrated by trying multiple vindaloo recipes that fall far short of what you're used to getting from a restaurant, I welcome you to give this a go :)
Please comment and rate my video :)
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Ingredients:
1kg diced lamb
6 tbs ghee
Sauce:
800g canned tomatoes
1 brown onion
4 tbs white vinegar
4 tbs brown vinegar
10 cloves garlic
1 inch ginger
Vindaloo spice blend (see below)
2 tsp paprika
1 tbsp brown sugar
½ tbsp salt
Spice Blend (all whole spices/seeds):
10 dried kashmiri chillies
2 tsp black pepper corns
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fenugreek seeds
12 cloves
12 whole green cardamon pods
2 cinnamon stick
I hope you enjoy! :)
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The BEST Goan Pork Vindaloo | Holiday Favourites
Pork Vindaloo is an iconic Goan dish, marinated in aromatic spices, slow cooked to perfection and loved by one and all. Vindaloo is the perfect dish for the festive season and will make a delicious addition to your table this year!
Full Recipe:
#platinitwithwendy #vindaloo #goanfood
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Vindaloo (Spicy authentic Indian beef curry)
Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this.
Serve with naan for mopping and yogurt for cooling.
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NAAN RECIPE: