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Would you like a vindaloo recipe? Of course you would! This is a recipe I've cooked a couple of times and it's a Goan version of vindaloo which is itself based on the Portuguese vinha d'alhos (meat with wine and garlic). It is quite spicy so have a raita with it. This makes a big batch enough for 6-8 servings. I usually make a full batch of the paste but only cook 1/2 of it with 1 kg of meat and save the other half in the fridge for another time. Lamb Vindaloo 2kg lamb leg meat cut into 4cm cubes (or you can use chuck steak or pork shoulder or leg) vegetable oil 2 onions, peeled and finely chopped Vindaloo Paste 1 tsp mustard powder 2 tbsp chilli powder 2 tbsp ground cumin 1 tsp ground cinnamon 2 tsp black pepper 1 cup white vinegar 2 cups dry white wine 1/4 cup caster sugar 12 cloves garlic 2 tbsp grated ginger 1 onion, peeled and roughly chopped Combine the paste ingredients in a blender and blend to a smooth paste. Pour the paste over the meat in a non reactive bowl and marinate for at least 3 hrs. Heat about 2 tbsp vegetable oil in a large pot over high heat until very hot. Remove the lamb from the marinade leaving behind as much of the reserved marinade and juices as possible. Fry the lamb in batches until well browned, adding extra oil as necessary, and set aside. Fry the onions in a little more oil until golden brown and return the browned lamb to the pot. Add the reserved marinade plus 1/2 cup of water, reduce the heat to low and simmer uncovered for 1 hour or until the meat is tender and the sauce has reduced and thickened. If it starts to go dry add a little water or cover it. Serve with rice and/or bread and a cucumber raita and maybe a simple tomato salad. Cucumber Raita 2 Lebanese cucumbers, unpeeled 1/2 tsp salt 2 cups Greek style plain yoghurt (I use Chobani) A handful mint leaves, finely shredded 1/4 tsp ground cumin Remove the ends of the cucumbers, split them in half and scrape out the seeds. Grate the cucumbers in a bowl and scatter with the salt. Put them into a fine sieve and let them drain for 10 mins. Then gently squeeze out any excess liquid. Mix the cucumber with the yoghurt, mint and cumin and serve.
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Jun 11, 2016 03:08
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| # ¿ May 6, 2024 13:34 |
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