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lamb vindaloo
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Lamb Vindaloo:

Marinade Ingredients:

2.5 - 3 lbs - Boneless Lamb, cubed
2 short lamb shank bones with marrow
1/4 cup - oil
1/4 cup - cider vinegar
3 heaping Tbsp - Tamarind Concentrate
1.5 tsp - Salt

Stove top Ingredients:

1.5 cups - Vegetable Oil
3 Medium Yellow Onions - sliced thinly
3 Medium potatoes - peeled and cubed
2 inch Cinnamon stick
1 tsp - Ground Musard
1 tsp - Ground Cumin
3 tsp - Turmeric
5 tsp - Cayenne
2 1/2 cups - water

Puree Ingredients:

1.5 cups - Vegetable Oil
1 Large white Onion
6 cloves fresh Garlic
2 inch Fresh Ginger
2 Tbsp oil

Combine all marinade ingredients in a large bowl. Place covered bowl in refrigerator for at least 24 hours to marinate.

Put 2 tbsp of oil, onion, garlic and ginger in a food processor or blender and run the machine, until a fine puree is formed.

Fry onions in oil, until caramel brown. Add the puree, and reduce the heat. Add cinnamon, mustard, cumin, and cayenne to the mixture and continue frying until spices begin to sizzle. At this point, add marinated lamb and lamb bones, to the frying onions, reserve the marinade. Cook on medium heat in an uncovered pot, stirring frequently to prevent sticking. Cook until lamb is sealed, this will take about 10 minutes. Add water to the reserved marinade to make 2 1/2 cups of liquid and add it to the pot and bring to a boil. Add cubed potatoes and simmer until lamb and potatoes are tender.

Serve with rice and fresh raita.

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