Indian Lamb Vindaloo Easy Can Make Mild To Hot Recipes

LAMB VINDALOO - RESTAURANT STYLE

Steps:

• Stem and seed the kashmiri chilies (not the ones in the curry - just the ones in the paste).
• Soak your kashmiri chilies in hot, hot water for a few minutes. Drain and repeat. Repeat again. You may not need the third soak. You want them hydrated. Soft.
• Combine all the ingredients in a mini food processor or your blender.
• Puree. It will probably fight you. Scrape it down into the bowl try again. If that doesn't work add a bit more water and try again. You don't want a ton of water so add a bit at time. If it still doesn't go, add a bit more. Until it does go. Super annoying. I know.
• Do your prep. The vindaloo paste is ready to go, right? You've pre-cooked your lamb? Combine the Indian restaurant spice mix, kashmiri chili powder, kasoor methi and salt in a small bowl. Preheat your curry base. Dilute the tomato paste. Now you're good to go.
• Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil. It's ready when the oil just starts to shimmer. You may notice I'm using less oil that usual. That's because there's some in the paste as well.
• Add the Kashmiri chilies and cook for about 10 seconds. Flip them and cook another 10 seconds. You should see little bubbles form around the chili. You want it toasted. Not burned. Be careful.
• Turn down the heat and add the combined spice mix, kashmiri chili powder, kasoor methi and salt. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn. If your spices burn start again. It can't be saved.
• Add the vindaloo paste. Fry, stirring constantly, until it starts to darken. This should take about 2 to 3 minutes.
• Turn the heat up to medium high. This is important. The Maillard reaction makes this work. Google Maillard if you don't know what I'm talking about. It gives curry it's Indian restaurant flavour. Add the diluted tomato paste and stir until bubbles form. This takes around 30 seconds to one minute depending on the heat.
• Add 3 oz of curry base. Stir until bubbles form, around 60 seconds. It's like a lively boil except the curry base is frying in the oil.
• Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. Let it cook about 2 minutes.
• Add the rest of the curry base and let cook until the bubbles form. Stir in the tamarind paste, sugar and worcestershire sauce. Turn the heat down to low and add the pre-cooked lamb.
• Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Do not add water.
• Garnish with cilantro and serve with rice or Indian flat bread and a good dal on the side.

INDIAN LAMB VINDALOO, EASY (CAN MAKE MILD TO HOT)

Steps:

• 1. Pour a couple Tablespoons olive oil into a large pan or pot. Place all of the ingredients into the pan, except for the coconut milk.
• 2. Heat & stir over medium high heat, adding a bit of water as needed, to keep bottom from burning. Cook until onions and meat are well cooked and browned.
• 3. Add coconut milk at the end, stirring well to mix. You can add more coconut milk than the 2/3 cup, according to your taste preferences. Just do a little at a time, and taste as you go along. You may also add more cayenne pepper (Madhur Jaffrey said Goans would use 4 tsp.) if you like a hotter dish.
• 4. Serve over basmati rice. I do 2 1/2 cups dry basmati rice plus 1/2 cup Jasmine rice, 1/2 Tbsp. salt, several Tbsps. Extra Virgin Olive Oil (or butter), and enough water according to my rice cooker instructions. Good over a nutty brown rice and quinoa mix, too.
• 5. Plan ahead: I like to measure out several batches of the ingredients (minus the coconut milk) in ziplock freezer bags. I buy a big leg of lamb and cut it into chunks for this. Then I have an easy meal that I just have to dump the ingredients from the bag into a pan.
• 6. Also good served with yogurt sauce: Plain, unsweetened yogurt, mixed with dried herbs such as: mint, marjoram, basil and oregano (all of them together tastes great.) Chopped onion may also be added. Also good with soft pita or naan bread. Also good with mango lahsi drink: in a blender combine plain yogurt, frozen mango chunks, and optional: honey, few drops rose water, shake or two of cardamom powder. Pictured with a purple cabbage side dish. This side dish can be made with green peas instead. I'll link to the recipe once I have it up.

CHICKEN VINDALOO

Steps:

• Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
• Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

INDIAN LAMB CURRY

Steps:

• In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
• Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
• Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
• Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
• Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
• Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
• When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
• Garnish with fresh cilantro or parsley.

LAMB VINDALOO

Steps:

• Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
• Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
• Garnish with cilantro before serving.