How to Make Lamb Vindaloo


Have you ever wondered how to get that signature spicy taste that is sought after at Indian and Pakistani Restaurants? It almost seems like magic how the meat can be infused with so much flavor and tenderness to the point you do not even need a knife to cut it! This is your lucky day because World Cuisine Today Magazine has developed a new recipe to help you create a Lamb Vindaloo that rivals some of the most sought after restaurants. This recipe is inspired by such restaurants as Khyber Pass Restaurant in Oak Park, Illinois thirty minutes from downtown Chicago. If you are visiting on business, or pleasure, or if you have the luck to live here, whether dining in or dining out, you will enjoy Lamb Vindaloo if you are a lover of spicy authentic dishes from this region of the world. This level of spice is not for beginners, but it will leave your taste buds happily spiced!

Authentic Lamb Vindaloo from the Goan Tradition

(Indian Spicy Lamb Stew)

Ingredients

Ingredients for the Stew

One and a half pounds of lamb or beef cut in one inch cubes

Six Tablespoons melted clarified butter (divided)

Two large yellow onions minced

To large tomatoes minced

One teaspoon chili powder

Ten curry leaves

One teaspoon ground mustard seed

Ten garlic cloves

Two fresh bay leaves minced

Ingredients for the Marinade

Three red Serrano chilies or dried red chiles ground

One Tablespoon cumin ground

One Tablespoon coriander ground

One teaspoon cardamom ground

One teaspoon Fenugreek

Five cloves ground

One inch Indian style cinnamon ground

Ten black peppercorns ground

1/2 teaspoon Tumeric

Four green chilies

1/3 cup red wine vinegar or a dry red wine like a Cabernet Sauvignon

Two Tablespoons brown sugar

One Tablespoon tamarind paste or blended mango

Seven cloves of garlic minced

One inch piece of fresh ginger minced

Juice of one lemon

Method

1. In a large dutch oven or high sided frying pan place your first three Tablespoons of clarified butter. (You can clarify butter by melting it and taking the solid part off the top when chilled). Non reactive oil such as Canola or Olive can be used. Place all of the dried spices except for the chilies in. Stir fry on medium for thirty seconds. Next add in all the wet ingredients, the fresh chillies, garlic, and ginger.

2. Wash and pat dry your meat. Cut into one inch cubes. Squeeze with the juice of one lemon and lightly salt to taste. Let chill covered for 15 minutes. Pour the mixture from step one over the meat and chill covered for at least an hour and up to twenty four depending the level of spiciness you want infused into the meat. The longer you marinate the better.

3. To prepare the dish for service heat the other three Tablespoons of clarified butter. Sautee the onion until soft. Next add the garlic for thirty seconds. Add the chopped tomatoes and the rest of the stew ingredients simmering.

4. Next add the meat and make sure there is enough water to cover. Simmer until the pieces are tender roughly an hour and fifteen minutes.

Serve with fresh Naan bread and steamed Basmati rice pilaf.