In my last post I told you all about the history of Vindaloo and I discussed, the word vindaloo is a jumbled pronunciation of the Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which was introduced to Indians in 15th century by Portuguese explorers.
I received many mails and messages on social media asking for the recipe of this amazing spicy dish. Your command is my order.
| Ingredients | Quantity |
| Lamb Meat | 1 kg |
| Water | 1½ cups |
| Dried Red Chillies (coarsely chopped) | 4 |
| Cumin Seeds | 3 tsp |
| Black Peppercorns | 1½ tsp |
| Coriander Seeds | 1 tsp |
| Mustard Seeds | 1 tsp |
| Large Onion (finely chopped) | 1 |
| Garlic Cloves (finely chopped) | 4 |
| Ginger (finely chopped) | 3 cm |
| Malt Vinegar | 40 ml |
| Tamarind Pulp | 2 tbsp |
| Cardamom Pods | 2 |
| Cinnamon Stick | 1 |
| Salt | To taste |
How to cook cook cook!
- In a food processor (mixer grinder) finely grind the chilli, cumin, peppercorns, and coriander and mustard seeds.
- Heat 1 tbsp oil in saucepan and saute chopped onion till they become translucent , transfer to the mixer and grind with ginger, galic, garam masala and salt until a smooth paste.
- Combine vinegar and tamarind pulp in the paste and mix well.
- Take a deep pan and heat 2 tbsp of oil and mix in lamb meat. Cook until they are brown.
- Heat the left over oil and add in all the masala paste, cook for 2 minutes combined with oil. Let the aroma come out.
- Add the meat and stir for 4 minutes until well combined. Put the lid on and cook, for 3-4 minutes.
- Reduce the heat and mix in the water.
- Cook until the meat is tender and cooked properly. It took me almost 30 minutes.
- Serve with naan bread or steamed rice.
Enjoy your Sunday with this amazing dish and don’t forget to share your experience and feedback.
