Lamb Vindaloo
Portions: 10
Portion Size: 5 oz.
Per Serving: Calories 310, Protein 32 grams, Fat 17 grams (7% cal.), Cholesterol 105 milligrams, Carbohydrates 5 grams, Fiber 1 grams, Sodium 790 milligrams.
Ingredients:
4 oz. Onion, chopped
2 oz. Garlic, chopped
½ oz. Fresh ginger root, peeled and chopped
(As needed) Water
4 tsp. Ground cumin
2 tsp. Garlic, cardamom
1 tbsp. Cinnamon
½ tsp. or more to taste Cayenne or red pepper flakes
2 tsp. Black pepper
2 tbsp. Ground coriander
1 tsp. Turmeric
1 tbsp. Salt
4 fl. oz. Vinegar
4 lbs. Lamb shoulder, boneless and well trimmed
(As needed) Oil
1 pt. Water
Procedure:
1. Combine the onion, garlic, and ginger in a blender. Blend to a smooth paste, adding just enough water to make this possible.
2. Mix together the spices and salt in a bowl. Add the vinegar and mixed to a thin paste.
3. Cut the lamb into 1” dice.
4. Heat a thin film of oil in a heavy braising pan. Brown the lamb well on all sides, adding it in batches in necessary to avoid overcrowding the pan. Remove the browned lamb with a slotted spoon and set aside in a bowl.
5. Put the onion paste in the braising pan and fry about 30 seconds, adding additional oil if necessary.
6. Add the spice mixture from step 2. Continue to cook, stirring, another minute.
7. Return the lamb and any accumulated juices to the pan. Add the water and stir.
8. Cover and braise on the stovetop or in a 325°F oven until the meat is tender. The stew should be fairly dry (that is, not too saucy), but check from time to time to make sure it isn’t too dry and likely to burn. Add water if necessary. When finished, the liquid should be reduced to a lightly thickened sauce. If necessary, remove the meat with a slotted spoon and reduce the braising liquid to thicken it.
9. Taste and add salt if necessary.
10. Serve with rice.
Variations:
Beef Vindaloo: Substitute beef check for the lamb.
Recipe retrieved from:
Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking Meats and Game: Lamb Vindaloo. Pg. 365
Photo retrieved from:
http://www.theskinnycook.com/lamb-vindaloo-recipe.html