Easy 5 Step Chicken Pork Beef Or Lamb Vindaloo Recipes

Steps:

• Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
• Heat oil in medium to large pot and add onions. Stir until onions are soft.
• Add vindaloo mix to pot and cook for 1 to 2 minutes.
• Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
• Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.

Steps:

• In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
• Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
• In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
• Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.

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.

Steps:

• Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
• Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.

Steps:

• Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
• Grind chilies with garlic, onion and ginger to make a paste.
• Mix spice powder with vinegar.
• Place meat in container and rub well with spice mixture.
• Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
• Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
• Add bay leaves and stock and bring to a boil.
• Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
• Season to taste.
• This is one of those dishes that taste better the next day so, if time permits, keep that in mind.

Steps:

• Add the onion, ginger, and garlic to the container of a food processor; process until finely chopped.
• Add in the vinegar, coriander, cumin, turmeric, salt, and cayenne pepper; process until the mixture forms a smooth paste.
• Scrape the paste out into a 4-quart slow cooker crock insert.
• Add in the lamb pieces; toss to coat.
• Cover with saran wrap and refrigerate at least 4 hours or overnight.
• Put the crock insert into slow cooker; add in water and stir.
• Cover and cook on LOW for 6-7 hours or until the lamb is tender.
• Transfer the lamb and cooking juices to a big saucepan.
• Cook on the stove over medium-high heat for about 20 minutes, stirring frequently (cook until all the liquid has evaporated and the lamb is sizzling).
• Change the heat setting to low and continue cooking and stirring frequently, for about 5 more minutes or until the spice coating turns light brown.
• Serve right away.

Steps:

• Combine curry ingredients in a glass bowl or cup. Mix well.
• Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
• Add garlic to the onions and fry for 30 seconds.
• Add the curry mix, stir and fry for a minute.
• Add the meat, stir and brown about 5 minutes.
• Pour in the coconut milk. Add additional water to just cover the meat.
• Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
• Serve over hot rice (I use Basmati).