Lamb Vindaloo Food

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:

• 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.

VINDALOO FOR CHICKEN OR LAMB

Steps:

• For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
• For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
• Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
• For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
• For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
• Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

LAMB SHANK VINDALOO

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.

PORK OR LAMB VINDALOO

Steps:

• Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
• Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.

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 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

CURRY LAMB VINDALOO

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).