VINDALOO FOR CHICKEN OR LAMB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
- For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
- Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
- For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
- For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
- Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.
LAMB VINDALOO (SCD LEGAL)
This makes a giant batch of delicious & healthy lamb vindaloo. Feeds 4 adults with generous leftovers for a second meal. Those following low-carb diets, and particularly those following the Specific Carbohydrate Diet can enjoy this (as long as there are no individual sensitivities to ingredients, of course.) We used to eat vindaloo inspired off of Madhur Jaffrey's wonderful recipe, with a heaping serving of basmati rice, until my kid was diagnosed with IBD. This was one of the first requests for if I could find a way to make it SCD compliant. The adjustments were easy. Enjoy.
Provided by C C @SaffronSun
Categories Other Main Dishes
Number Of Ingredients 18
Steps:
- Add all ingredients for the vindaloo, in given order, to a big pot or an Instant Pot or pressure cooker. The onion & garlic should be peeled of course, but the onion can be cut in big chunks & the garlic cloves thrown in whole if using a pressure cooker. They will cook down into sauce. It is surprisingly easy to hand grate a zucchini & the press handfuls between your two hands to get out some of the excess liquid. Use the stem end as a handle when grating & discard the stem when done. When you open the can of coconut cream, use a spoon or table knife to make a hole through the solid layer, down to the liquid on the bottom. Then drain the liquid into the pot/pressure cooker, while reserving the solids to stir in later, when cooking has finished.
- Pressure cook on high for 30 minutes, then manual steam release (following instructions for your pressure cooker, of course.) Or, cook in a big pot on the stove with a lid, adding water if necessary, and stirring occasionally. Cook until lamb is falling-apart tender. This can take a long time. After cooking, stir in the solids from the can of coconut cream.
- Heat cauliflower rice with it's ingredients, plus a tiny bit of water as needed, in a big skillet, until cooked through (tender but still with some bite so it's not mushy.) If you have the frozen Costco bags, you can follow the microwave directions (one at a time) & then add to a big skillet with sautéed garlic, salt & lime juice.
- Note: Coconut cream ingredients are just coconut & water. It is thicker than coconut milk, but coconut milk could be used in a pinch...may have to simmer off more of the liquid, and it may be a slightly less rich sauce with that substitution. If you are following SCD, check ingredient list on your can for SCD compliance.
- Tip: Both Penzey's Spices and McCormick brand spices have stated to members of the SCD community that there are no processing aids or anti-caking agents used that are not listed on their ingredients. I trust Penzeys & love the many options that opens up for spices that I don't have to grind myself. But, be mindful that companies can change processes, and hand grinding whole spices yourself allows for peace of mind.
- This is a link to my home-made ras-el-hanout spice mix. When a family member developed sensitivity to cumin, I found it makes a tasty replacement in many Indian dishes that call for cumin or garam masala, including this vindaloo. https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/ras-el-hanout-spice-mix.html
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
This is another attempted recreation of the food prepared by India's Kitchen for our wedding. Lamb vindaloo is my brother's favorite dish there. Delicious!
Provided by Idena Suzanne
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 23.5 g, Cholesterol 82.4 mg, Fat 10.1 g, Fiber 3.9 g, Protein 28.4 g, SaturatedFat 3.2 g, Sodium 576.9 mg, Sugar 3.1 g
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
My husband the spice junky loves this dish and would make it once a week if I let him. Indian-inspired. Marinate overnight.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 8h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 927.9, Fat 73.8, SaturatedFat 31.7, Cholesterol 244.9, Sodium 794.8, Carbohydrate 5.8, Fiber 1.5, Sugar 1.3, Protein 57.3
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