Lamb Vindaloo

Vindaloo is a curry I usually make using Mr. Patak’s paste. It is very good and probably as authentic as any. However, now and then I like to try my hand it doing it myself.  The main problem I have is a tendency to experiment, which leads to interesting and delicious results sometimes, but often ruins any possible claim to authenticity.  I am not sure exactly where this recipe fits on the spectrum of authenticity, because I have found have a dozen different recipes for Vindaloo on the web, and Charmaine Solomon does not even mention it in her Complete Asian Cookbook.

So here we go: image

Into a blender put;

  • 2 large onions
  • 8 tomatoes
  • 4 red chillies seeded
  • 4 green chillies seeded
  • chilli powder to taste
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1/2 tsp amchur powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 Tbsp grated ginger root
  • lots of garlic
  • 1/2 cup of tamarind water
  • 2 Tbsp lime juice (or cider vinegar)

Blend to a smooth paste.

Into a hot pan put;

  •  A glug of peanut oil and a dash of sesame oil
  • 1 tsp black peppercorns
  • A few split cardamom pods
  • A heaped tsp of whole cumin seeds
  • A heaped tsp mustard seeds
  • A short piece of cinnamon bark
  • A fresh bay leaf
  • a few curry leaves
  • a piece of star anise

As soon as the mustard seeds are popping, add 500 g lean lamb cut into cubes, stir for a moment to sear the meat and then add the purée from the blender.  Bring to a simmer and turn down the heat to minimum, continuing to simmer until the sauce is thick and dark

Lastly stir in a heaped teaspoon of garam masala before serving with rice cooked your favourite way.




About Alan

Alone in a sea of spinifex.
This entry was posted in curry, Indian and tagged , , , , , , . Bookmark the permalink.

2 Responses to Lamb Vindaloo

  1. Alan says:

    I hope you enjoy this one, Simon. Cheers.

  2. Lovely, i love a lamb vindaloo. Thanks for sharing this recipe.


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