Lamb Vindaloo

An Everyday Vindaloo

(From Curries Without Worries by Sudha Koul)

Ingredients Directions
  • 2½ lb boneless lamb, cut into 2 × 2 × 1 inch pieces
  • 6 T vinegar
  • 2 large onions, sliced
  • 2 T chopped fresh ginger
  • 6 chopped garlic cloves
  • 1 c chopped fresh coriander (cilantro; optional)
  • 4 dried hot peppers
  • 1 T whole cumin seeds
  • 2 inch cinnamon stick, coarsely crushed
  • 6 T oil
  • 1 T ground tumeric
  • 1 t ground black pepper
  • 3 hot green peppers
  • salt to taste
  • 1 t sugar
  • ½ t ground cloves
  • 2 c water (or broth/stock)

Marinate the meat in 2 T of vinegar for 4 hours in the refrigerator.

Blend the onions, ginger, garlic, coriander, hot dried peppers, cumin, and cinnamon with the remaining vinegar to make a paste. You may have to add a tablespoon (T) of water to facilitate blending.

When ready to cook, heat the oil in a 6-qt. saucepan or dutch oven on high heat. Add the puree, and reduce heat to medium high. Fry briskly for a couple of minutes.

Add the tumeric, ground black pepper, meat, and the marinade. Fry well for 10 minutes, taking care not to burn the meat. Stir briskly, constantly.

Add the hot green peppers, salt, sugar, cloves, and 2 cups of water (or stock). Stir, cover, reduce heat to medium, and cook for about 45 minutes, until the gravy thickens and the meat is completely tender. Serves 4-6.

Vindaloo

(From Madhur Jaffrey's Indian Cooking)

Ingredients Directions
  • 2 t whole cumin seeds
  • 2-3 hot, dried red chili peppers
  • 1 t black peppercorns
  • 1 t cardamom seeds (take seeds out of the pods)
  • 3-inch stick of cinnamon
  • 1½ t whole black mustard seeds
  • 1 t whole fenugreek seeds (if available)
  • 5 T white wine vinegar
  • 1½ to 2 t salt
  • 1 t light brown sugar
  • 10 T vegetable oil
  • 2 medium onions, peeled and sliced into fine half-rings
  • 1 1/3 c water (or broth/stock)
  • 2 lb boneless lamb (or pork or beef) shoulder meat, cut into 1-inch cubes
  • 1-inch cube of fresh ginger, peeled and coarsely chopped
  • 1 small, whole head of garlic, with all the cloves separated and peeled
  • 1 T ground coriander
  • ½ t ground tumeric

Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a coffee- grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt, and sugar. Mix and set aside.

Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn the heat off.) Add 2 to 3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste). It may be made ahead of time and frozen.)

Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.

Put the ginger and garlic into the container of an electric blender or food processor. Add 2 to 3 Tablespoons of water and blend until you have a smooth paste.

Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the lamb cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the lamb this way. No put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and tumeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and 1 cup water (or stock). Bring to a boil. Cover and simmer gently for an hour or until meat is tender. Stir a few times during this cooking period. Serves 6.

Mint-Coriander Dip

(From Julie Sahni's Classic Indian Cooking)

Ingredients Directions
  • 1/3 c plain yogurt
  • 2 T cold water
  • 1 T finely chopped onions
  • 1/3 t finely chopped fresh ginger root
  • 1 to 2 green chilies, seeded
  • 1 t Kosher salt
  • ¾ t sugar
  • ¼ small green pepper, cored and chopped (bell pepper)
  • ¼ c packed fresh mint leaves
  • ¾ c packed fresh coriander leaves (cilantro)

Put all the ingredients in the container of a food processor or electric blender, and blend until finely pureed and reduced to a creamy sauce. Check for salt, and pour into a small bowl. Cover and chill thoroughly before serving.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Fri May 8 15:19:09 EDT 1998