Thursday, June 27, 2013

Lamb Vindaloo curry(Mutton Vindaloo )

Lamb Vindaloo is a famous Goan cuisine. This is basically a Portuguese dish, which Indians in Goa later customized. My hubby prefers lamb over chicken and since its a special day of ours i just asked him if we could sit back at home and i cook something special for him.

Lamb vindaloo, mutton vindaloo

This lamb vindaloo is mouthwatering, spicy and hot curry. Those who doesn't want it to be hot you may skip adding chilly to it. Its a perfect dish for those who crave for a hot lamb curry.
The addition of potato into this dish further enriches the curry.
So here is the yummy mouth watering Lamb Vindaloo. This recipe
Serves- 2
Preparation time- 20 minutes
cooking time- 40 minutes to an hour
Level of difficulty- Medium

  • Lamb - 450 g
  • Oil- 1 Tbsp
  • Cumin seeds- 1 Tsp
  • Onion- 1, sliced
  • Green chillies as per taste
  • Water- 300 ml or substitute 100 ml of water with some wine
  • Potato- 1, quaterd

For the marinade-

  • Lime juice or vinegar- 2 Tbsp
  • Crushed pepper powder- 1 Tsp
  • Red chilli powder- 1 Tsp
  • Olive oil- 1 Tbsp
  • Ginger garlic paste- 1 Tbsp
  • Salt as per Taste
  • Garam masala powder- 2 Tsp
Whole spices required are-
  • Cinnamon stick- 1
  • Cardamom pods- 4
  • Cloves- 4
  • Bay leaf- 1
Other spices required-
  • Turmeric powder- 1 Tsp
  • Coriander powder- 1 Tbsp
  • Cumin powder- 1 Tsp
  • Pepper powder- 1 Tsp
  • Chilly powder- 1 Tsp
  • Water to prepare paste
Wash the lamb and marinade it with all the marinating ingredients. keep aside for 20 minutes.

Step 2-
  • Heat Oil in a pan. Add the cumin seed and allow it to crackle. Once it starts crackling add the green chillies and onion. saute until onion turns translucent.
Step 3
  • Add the marinated Chicken. Fry for 5 minutes.
Step 4
  • Prepare a paste of other spices as mentioned and then add this paste to the Lamb.
  • Add the potatoes
  • Fry for 15 minutes.
Step 5
  • Crush the whole spices getnly in a mortar with the help of pestle .Now add the whole spices to the pan. stir once.
  • Add the water and let this simmer in medium to low heat for about 30 to 40 minutes, until the lamb gets tender.
  • Garnish with green coriander.
Next ...turn off the heat. And serve it hot with nan , bread or the best with basmati rice.
Enjoy and Happy Cooking!!!!!!!

By- Sushmita pandit.