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 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
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.