How to Cook Vindaloo

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
Vindaloo
Easy and Quick Vindaloo

How to cook cook cook!

  1. In a food processor (mixer grinder) finely grind the chilli, cumin, peppercorns, and coriander and mustard seeds.
  2. 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.
  3. Combine vinegar and tamarind pulp in the paste and mix well.
  4. Take a deep pan and heat 2 tbsp of oil and mix in lamb meat. Cook until they are brown.
  5. Heat the left over oil and add in all the masala paste, cook for 2 minutes combined with oil. Let the aroma come out.
  6. Add the meat and stir for 4 minutes until well combined. Put the lid on and cook, for 3-4 minutes.
  7. Reduce the heat and mix in the water.
  8. Cook until the meat is tender and cooked properly. It took me almost 30 minutes.
  9. Serve with naan bread or steamed rice.

Enjoy your Sunday with this amazing dish and don’t forget to share your experience and feedback.

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