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.

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

Ingredients:

• 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

Direction:

Step1-

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.