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.
|Lamb Meat||1 kg|
|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|
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.