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  Added: Apr 03, 2008  •  Visited (738)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lamb Vindaloo
(Gosht Vindaloo)
What You Need:
SPICE MIXTURE
  • 2 tablespoons coriander seeds
  • 1 tablespoon turmeric
  • 2 teaspoons red pepper flakes
  • 1 teaspoon ground dried ginger
  • ½ teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon black mustard seeds

    THE REMAINING INGREDIENTS
  • 2 pounds lamb stew meat, cut into 1-inch cubes
  • 1 medium yellow onion, peeled
  • 3 cloves garlic, peeled
  • ¼ cup red wine vinegar
  • ¼ cup Ghee
  • 2 cups water
  • 1 teaspoon salt
  • 2 cups peeled and diced potatoes

    GARNISH
  • Chopped fresh coriander

  • How To Cook:
    1. Grind the spices in a small electric coffee grinder or spice grinder and set aside.

    2. Chop the onion and garlic in a food processor and add the spices. Add the vinegar and make a paste.

    3. Put the lamb in a large bowl and rub all the pieces well with the paste. Cover and marinate for 4 hours, unrefrigerated.

    4. Heat a large frying pan. Brown the lamb, along with the onion, garlic, and vinegar, in 2 batches, using half of the ghee for each batch.

    5. Place the browned meat in a 4-to 6-quart stove-top covered casserole along with the pan drippings. Add the water and salt, and bring the pot to a boil.

    6. Turn to a simmer and cook, covered, for 1 hour. Add the potatoes and simmer for 30 minutes more.

    7. Garnish with the coriander and serve.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Garlic
    Main Ingredient » Vegetables » Potatoes
    Dish » Stew



     




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