Recipe

Lamb Vindaloo Recipe

	Pluto / All my dishes 2 years, 1 month ago This dish is specially for those who dare to try very hot spicy food. For those who will sweat while having dinner instead of sweating out at the gym. Prep:24m Cook:1m Servings:46	Pluto
	lamb prepared the indian way

Does this look good? Yeah! / Nope

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mystic_riv

trev

barbiemens

Ingredients

3 table spoons coriender seeds

2 table spoons cumin seeds

8 Bay leaves (6 cm long each)

1 table spoon Black pepper corns

2 table spoons cardamom buds

1 table spoon cloves

2 table spoons dried red chilli

1 table spoon dried mustard seeds

1 cinamon stick 3 cm long cut in several small peices

1 table spoon cayenne powder

1 table spoon turmeric

1 table spoon fenugreek seeds

1 kilogram of pure lamb shoulder muscle cyt in 4 cm strips or cubes

10 garlic cloves crushed

1 table spoon salt

1 table spoon sugar

1 kilogram red hard tomatoes diced finely

1 sweat green pepper cut in small strips

2 green chillis cut in thin slices with seeds

1 cup yogurt

3 table spoons grated fresh ginger

2 large onions diced

2 medium size potatoes

4 table spoons butter

1 cup wine venigar

Directions

Rosat all the spices listed above from 1-12 in a hot frying pan for few minutes on a slow heat. Do not burn them, Do not smell the aroma please. All the spice mix has to be roased.

Remove all the spice mixture and put in a grinder mixer. Grind all the spices to a fine powder. Do not smell the mix.

Mix the powdered spices with garlic, ginger, yogurt, salt, sugar and wine venigar

Add the labm pieces to the marinad above and store refrigerated over night. Mix several times while marinating

Melt butter in a pot, fry the potatoes for 5 minutes, then add the onions, green chilli, tomatoes and fry for 10 minutes

Add the lamb with the marinade to the tomato mixture and simmer for 30 minutes.

Let evaporate to thicken the sauce.

Serve with Basmati rice, naan and Raita.

Be careful, this dish is not for every one. This is one of my favorite hot and spicy dishes

Note you can keep half the marinade frozen for next time. You may also substitute lamb for chicken breast cut in cubes or use drum sticks instead. Enjoy

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Comments

mellian 2 years, 1 month ago said:
Ok.. this is hot! I'm going to bookmark it, but I know I'll cheat and cut back on the heat. LOL! Oh, I promise I won't smell the spice mix. ;-)

nanny 2 years, 1 month ago said:
You are a man after my own heart.Bring on the spice.Your spices sound like a marriage made in heaven and lamb is one of my favs.A definate must try!!!!

berry 2 years, 1 month ago said:
Hi Pluto, I don't know "fenugreek seeds, Hmmmm, can I find these seeds with other name or replace them with something else??? thanks!

danni 1 year, 8 months ago said:
AAAARRRRGH!!! MY NOSE IS BURNING!!! (I smelled the mix)

Fenugreek seeds are also called Methi seeds you can find them at some specialty grocers.

trev 5 months ago said:
Sounds like an authentic recipe which has to be tried. What a combination of flavours. Thanks for sharing this one. I can't wait!

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