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
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
BEEF VINDALOO
A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.
Provided by Toast2U
Categories World Cuisine Recipes Asian Indian
Time 9h30m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
- Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
- Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g
LAMB SHANK VINDALOO
I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 12h20m
Yield 4
Number Of Ingredients 22
Steps:
- Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
- Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.
- Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
- Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
- Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.
- Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours.
- Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 19.7 g, Cholesterol 113.9 mg, Fat 37 g, Fiber 3.8 g, Protein 28.7 g, SaturatedFat 13.4 g, Sodium 1288.2 mg, Sugar 7.8 g
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 - RESTAURANT STYLE
Vindaloo paste is the key to this lamb vindaloo recipe. It makes a huge difference.
Provided by romain | glebekitchen
Categories Main Course
Time 1h35m
Number Of Ingredients 22
Steps:
- Stem and seed the kashmiri chilies (not the ones in the curry - just the ones in the paste).
- Soak your kashmiri chilies in hot, hot water for a few minutes. Drain and repeat. Repeat again. You may not need the third soak. You want them hydrated. Soft.
- Combine all the ingredients in a mini food processor or your blender.
- Puree. It will probably fight you. Scrape it down into the bowl try again. If that doesn't work add a bit more water and try again. You don't want a ton of water so add a bit at time. If it still doesn't go, add a bit more. Until it does go. Super annoying. I know.
- Do your prep. The vindaloo paste is ready to go, right? You've pre-cooked your lamb? Combine the Indian restaurant spice mix, kashmiri chili powder, kasoor methi and salt in a small bowl. Preheat your curry base. Dilute the tomato paste. Now you're good to go.
- Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil. It's ready when the oil just starts to shimmer. You may notice I'm using less oil that usual. That's because there's some in the paste as well.
- Add the Kashmiri chilies and cook for about 10 seconds. Flip them and cook another 10 seconds. You should see little bubbles form around the chili. You want it toasted. Not burned. Be careful.
- Turn down the heat and add the combined spice mix, kashmiri chili powder, kasoor methi and salt. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn. If your spices burn start again. It can't be saved.
- Add the vindaloo paste. Fry, stirring constantly, until it starts to darken. This should take about 2 to 3 minutes.
- Turn the heat up to medium high. This is important. The Maillard reaction makes this work. Google Maillard if you don't know what I'm talking about. It gives curry it's Indian restaurant flavour. Add the diluted tomato paste and stir until bubbles form. This takes around 30 seconds to one minute depending on the heat.
- Add 3 oz of curry base. Stir until bubbles form, around 60 seconds. It's like a lively boil except the curry base is frying in the oil.
- Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. Let it cook about 2 minutes.
- Add the rest of the curry base and let cook until the bubbles form. Stir in the tamarind paste, sugar and worcestershire sauce. Turn the heat down to low and add the pre-cooked lamb.
- Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Do not add water.
- Garnish with cilantro and serve with rice or Indian flat bread and a good dal on the side.
Nutrition Facts : ServingSize 2 servings, Calories 533 kcal, Carbohydrate 18 g, Protein 36 g, Fat 34 g, SaturatedFat 23 g, Cholesterol 111 mg, Sodium 975 mg, Fiber 4 g, Sugar 7 g
INDIAN LAMB CURRY
Indian Lamb Curry made in an hour with and easy homemade curry spice mix and creamy tomato sauce, simmered on low heat until fall apart tender.
Provided by Sabrina Snyder
Categories Main Dish
Time 1h
Number Of Ingredients 18
Steps:
- To a large skillet or dutch oven add the oil on medium heat with the bay leaves, cloves, peppercorns and onions and cook, stirring, for 8-10 minutes.
- Add in the lamb, ginger, garlic, cardamom, cinnamon, salt, turmeric, coriander and garam masala cooking and stirring for an additional 8-10 minutes.
- Add in the water and tomato puree and let simmer on medium-low heat for 45 minutes, adding in the yogurt just before serving.
Nutrition Facts : Calories 323 kcal, Carbohydrate 7 g, Protein 33 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 99 mg, Sodium 310 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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).
EASY 5 STEP CHICKEN, PORK, BEEF OR LAMB VINDALOO
Extremely delicious recipe and so easy to prepare. Has become a family favourite in our home!! Please note the amount of chilli can be adjusted depending on how hot you want it! This is just right for our palates.
Provided by AngeNZ
Categories Curries
Time 1h23m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
- Heat oil in medium to large pot and add onions. Stir until onions are soft.
- Add vindaloo mix to pot and cook for 1 to 2 minutes.
- Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
- Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.
Nutrition Facts : Calories 65.2, Fat 3.3, SaturatedFat 0.4, Sodium 588.5, Carbohydrate 8.9, Fiber 1.9, Sugar 2.9, Protein 1.3
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- 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.
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