CURRY LAMB VINDALOO
Slightly different than most vindaloos, and I think better. What makes it different is using coarser crushed red pepper instead of cayenne, and the coconut milk. While most vindaloos are instantly fiery on the tongue, the coconut milk in this one causes a slow buildup of spiciness. In fact, people I know who are not hot food lovers have been fooled by this dish. The first few tastes hook them, and they continue on eating in spite of the increasingly obvious heat buildup. This is one of our favorite recipes. And while the coconut milk makes this a bit of a chameleon, be assured it is still quite spicy(I tend to use 2 heaping tablespoons of the crushed red pepper) Can use pork or chicken as well, but I find lamb far superior. Less strongly flavored meats are overpowered by the curry.
Provided by Comedie
Categories Lamb/Sheep
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
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).
LAMB VINDALOO
Make the Goan vindaloo sauce a day ahead to intensify the flavours and use it as a base with other meats, fish or veg. Adjust the chilli to your taste too
Provided by Neil Rankin
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 16
Steps:
- Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.
- Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.
- Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.
- The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.
Nutrition Facts : Calories 437 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium
LAMB VINDALOO CURRY
Make and share this Lamb Vindaloo Curry recipe from Food.com.
Provided by swirlycinnacakes
Categories Curries
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a covered skillet, heat the oil on high. Brown the lamb pieces, turning to brown each side every couple minutes or so, about 5 minutes total. While browning, season the lamb with salt and black pepper. Place lamb pieces into a bowl. Turn heat to low and add the onions. Cook, stirring occasionally, until the onions just begin to soften, 3-5 minutes. Add the chili pepper, garlic and tomato. Stir mixture under medium heat, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. Add the curry powder and lamb and stir to coat everything thoroughly. Add the water, vinegar and bay leaf, and bring mixture to a boil. Turn heat to low, cover and simmer for 30 minutes.
- Stir curry and add the potatoes. Simmer covered for another 15 minutes. Leave cover partially opened and cook for 15 minutes more. Taste for seasoning. If curry is still too soupy, cook uncovered over medium heat until the sauce reduces to desired consistency. Add the peas at the last minute of cooking (if using another vegetable that requires a little more softening, add sooner). Serve alongside steamed rice.
Nutrition Facts : Calories 762, Fat 27.5, SaturatedFat 8.2, Cholesterol 244.8, Sodium 184.7, Carbohydrate 43.4, Fiber 7.4, Sugar 7.2, Protein 82.5
More about "lamb vindaloo curry recipes"
RESTAURANT STYLE LAMB VINDALOO CURRY - THE CURRY GUY
From greatcurryrecipes.net
4.5/5 (65)Category Lamb Curry Recipes
- Heat the oil over medium-high heat and then throw in the cardamom pods, star anise and bay leaf. Allow these ingredients to infuse into the oil for about 30 seconds and then add the garlic ginger paste.
- Stir the garlic ginger paste into the spice infused oil and then add all the chopped chillies. Fry these for about 30 seconds and then add the ground spices and fry for a further 30 seconds.
- Your pan might be looking a bit dry at this point. Add the tomato puree and a couple of ladles of the base sauce and bring to a simmer. Only stir if it looks like the sauce is sticking to the pan.
- Stir in the pre-cooked lamb and stir to coat with the sauce. Simmer for about 3 minutes adding more base if it is looking dry.
LAMB VINDALOO RECIPE - RESTAURANT STYLE LAMB …
From peelwithzeal.com
Ratings 16Calories 359 per servingCategory Dinner
- Soak the dried chiles in ¼ cup hot water mixed with ¼ cup of vinegar until soft, about 20 minutes.
- Rub half the vindaloo curry paste into the lamb pieces, cover and chill in the fridge for at least 4 hours. Up to 24 hours. Cover the remaining paste and store it in the fridge.
LAMB VINDALOO CURRY + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 1Category Main DishesCuisine IndianTotal Time 2 hrs 50 mins
LAMB VINDALOO RECIPE (AUTHENTIC MUTTON VINDALOO)
From cubesnjuliennes.com
LAMB VINDALOO - INDIAN RESTAURANT STYLE - GLEBE KITCHEN
From glebekitchen.com
LAMB VINDALOO RECIPE (GOAT VINDALOO) - SWASTHI'S …
From indianhealthyrecipes.com
LAMB VINDALOO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
EASY LAMB VINDALOO RECIPE | ZESTFUL KITCHEN
From zestfulkitchen.com
AUTHENTIC GOAN LAMB VINDALOO CURRY RECIPE - WHISKAFFAIR
From whiskaffair.com
5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 309 per serving
LAMB VINDALOO | VIDEO - NISH KITCHEN
From nishkitchen.com
LAMB VINDALOO - RELISH THE BITE
From relishthebite.com
LAMB VINDALOO RECIPE - BBC FOOD
From bbc.co.uk
LAMB VINDALOO - FOODESS
From foodess.com
CANNING VINDALOO CURRY (LAMB, PORK OR CHICKEN)
From creativecanning.com
LAMB VINDALOO: A STAPLE CURRY RECIPE - ALI KHAN EATS
From alikhaneats.com
THE HAIRY BIKERS' LAMB VINDALOO RECIPE - LOVEFOOD.COM
From lovefood.com
VINDALOO | RECIPETIN EATS
From recipetineats.com
EASY LAMB VINDALOO RECIPE WITH 3 COOKING OPTIONS - I'M …
From imhungryforthat.com
LAMB VINDALOO - RECIPES - HAIRY BIKERS
From hairybikers.com
CHICKEN YAKITORI | JAPANESE CHICKEN SKEWERS | THE CURRY GUY
From greatcurryrecipes.net
LAMB VINDALOO RECIPE - AUTHENTIC INDIAN RESTAURANT CURRY AT …
From asiankitchenrecipes.com
#curries #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #lamb-sheep #easy #dietary #low-sodium #low-calorie #low-carb #low-in-something #meat #number-of-servings #3-steps-or-less #4-hours-or-less
You'll also love