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Tender lamb chunks are cooked in a vindaloo sauce created with loads of red chillies, vinegar, garlic, and spices in this mouthwatering spicy red Indian curry dish known as Lamb Vindaloo or Mutton Vindaloo.
Yummy Lamb Vindaloo Recipe
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Recipe for lamb vindaloo

The quickest and easiest way to improve your dinner game on busy days is to make this tasty curry. For a real weeknight treat, serve it with naan or rotis, a straightforward cucumber salad, steaming rice, and pappadums. This comprehensive meal contains the ideal proportions of protein, carbs, and vegetables, which are loaded with nutrients. It's the most delectable way to smuggle nourishment without anyone noticing, to be precise.

 

How does Vindaloo taste?

There are a lot of bright, acidic, and vinegar-tinged notes among the very spicy ones. In comparison, tikka masala is creamy and thick while still being wonderful.

 

Vindaloo vs Tikka Masala vs Curry vs Korma

Tikka Masala: A slightly more complicated sauce made with tomatoes, onions, cream, and Indian spices.

Korma: Curry cooked with coconut milk and spices is called a korma.

Vindaloo: A tomato-based, fiery, and sour sauce.

Curry: Tomato and onion are also present, but the darker sauce typically contains a lot of cumin.

 

How is lamb vindaloo prepared?

Tender lamb chunks are cooked in a vindaloo sauce created with loads of red chilies, vinegar, garlic, and spices in this mouthwatering spicy red Indian curry dish known as Lamb Vindaloo or Mutton Vindaloo. A deliciously tangy, mildly sweet, and authentically spicy lamb dish from Goa!

 

Lamb Vindaloo Recipe

Prep Time: 30 mins

Cook Time: 1 hr

Servings: 4 - 6

 

Ingredients

For Vindaloo Curry Paste

  • 6-8 Cloves
  • 15 Kashmiri Red Chilies
  • 10 Garlic Cloves
  • 1 inch Ginger
  • 1 tablespoon Coriander Seeds
  • 1½  teaspoon Cumin seeds
  • 3 Green cardamom
  • 1 inch Cinnamon stick
  • 1/2 teaspoon of powdered turmeric
  • 2 teaspoon Tamarind Pulp
  • 10 Black Peppercorns
  • 3-4 tablespoons Cider Vinegar
  • Water to grind the paste

 

The Meat Marination

  • Lamb or goat shoulders 2.2 lbs (cut in medium sized pieces)
  • Salt as desired
  • Sugar, 2 teaspoons

 

For Curry

  • 5 tbs Vegetable Oil
  • 1 1/2 cups Onions (finely chopped)
  • Water as required
  • 1 curry leaves sprig 
  • Chopped Cilantro for garnish

 

Instructions

Making Vindaloo Paste

  1. assemble every dry ingredients that will be used to make the paste.

  2. Blend them together until they form a paste in the blender.

Marination of meat

  1. Combine the salt and sugar with the paste that has been mixed. Together nicely.

  2. Overnight in the refrigerator, cover and let it marinate. If time is of the essence, marinate for at least two hours.


Method 1: Simmering Recipe

  1. Upon completion of the marinating process. In a frying pan, heat oil. Saute the onions till tender after adding them.

  2. Give the ingredients a good stir after adding the lamb and onions to the slow cooker pot. Stir in curry leaves and 3/4 to 1 cup of water.

  3. Cook it on low for 6-7 hours, or until soft, while covering the lid.

  4. Remove the dish, add some chopped cilantro, and then serve.

 

Method 2: Instant Pot Recipe

  1. Connect the IP to the steel insert switch. Click "Sauté."

  2. Heat the oil once the screens say "Hot."

  3. Sauté for two to three minutes, or until tender and pink, after adding the chopped onions.

  4. Sauté the lamb for a solid 4-5 minutes after adding the marinade. Continue to stir occasionally.

  5. Add a few tablespoons of water to the bottom if anything is trapped there to deglaze.

  6. The amount of water to add will depend on the preferred consistency.

  7. a few curry leaves, then stir. Put the valve in the sealing position, cover the lid, and then seal the pot.

  8. Press "Manual" or "Pressure Cook," and then "High" the timer for 20 minutes.

  9. After the cooking cycle is over, allow the pressure to naturally release for five minutes. Do the rapid release after that.

  10. Check the salt content in the saucepan, add more if necessary, and stir. Turn on the "sauté" if you prefer a thicker curry, and cook it for 3–4 minutes to achieve the required thickness.

  11. Give the curry 5 minutes to rest. Remove the dish, add some chopped cilantro, and then serve.

 

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