Lamb And Potato Vindaloo Food

LAMB VINDALOO

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.

LAMB VINDALOO

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.

LAMB VINDALOO

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.

LAMB AND POTATO VINDALOO

Steps:

• Combine ginger, garlic, 2 Tablespoons vegetable oil and next 7 ingredients in processor. Puree until paste forms.
• Heat remaining 1 Tablespoon of oil in heavy large pot over medium high heat. Add half of lamb. Sauté until brown, about 8 minutes. Using slotted spoon, transfer lamb to bowl. Repeat with remaining lamb. Add onions and spice paste to pot. Sauté until onions are tender, about 8 minutes.
• Return lamb to pot. Add tomato puree, yogurt and vinegar. Simmer over medium heat until sauce is thick, stirring occasionally, about 15 minutes. Add 5 cups water. increase heat and bring to boil. Reduce heat to medium. Gently simmer uncovered until lamb is almost tender, about 50 minutes.
• Add potatoes; cover and simmer until potatoes and lamb are tender, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cilantro.

LAMB VINDALOO

Steps:

• Cut lamb into 3/4″ cubes. Place lamb in a non-metallic bowl (or zip lock bag) with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 to 48 hours.
• Add two tablespoons oil, garlic and ginger in a food processor and puree.
• Heat 1/4 cup oil/ghee in large skillet (or oven-safe pot) over medium-high heat. Add onion and sauté until brown, stirring constantly to avoid burning. Add the garlic ginger puree.
• Reduce heat to medium-low and add your spices: cumin, coriander, cloves, bay leaf, turmeric, red pepper, and cinnamon, stirring regularly to avoid burning. When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb ONLY - reserve the marinade.
• Cook lamb until lightly seared (about 10 minutes). Add tomato paste and cook slightly, stirring constantly to avoid burning.
• Add hot water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a rapid boil. Add tomatoes, then lower the heat and simmer, covered - about 45 minutes. Or place, covered in preheated 350⁰F (180⁰C) oven for 30 - 45 minutes, until meat is very tender and aromatics are dissolved into the sauce. Remove from heat. Allow to stand 10 - 15 minutes