Lamb Vindaloo with Secolari Pacific Spice Vinegaradmin
Your family and guests will praise you for this dish, and you can impress them easily as the recipe is simple and easy. Vindaloo is a very popular chili and vinegar based fiery hot dish from Goa, on the western coast of India. This dish was influced by the Portuguese. Chef Ravi
Lamb Vindaloo with Secolari Pacific Spice Vinegar
- 1 pound boneless leg of lamb trimmed and cut into 1.5 inches cubes
- 1 Tbsp coriander seeds
- 1 Tbsp cardamom seeds
- 1 tsp whole black peppercorns
- 2 whole cloves
- 2 whole red chilies
- 2 cinnamon sticks about 1 inch long
- 2 tsp minced ginger
- 2 tsp cumin seeds
- 2 tsp turmeric powder
- 2 tsp minced garlic
- 2 tsp Secolari Applewood Smoke Sea Salt
- 1 cup Secolari Pacific Spice Vinegar
- 4-6 Tbsp Secolalri extra virgin olive oil
- 2 medium onions diced
- 4 bay leaves
- 1 (6 ounce) can tomato paste
- 8 ounces water
- Gently roast the dry spices from coriander seeds through to cumin seeds about 5 minutes in a frying pan on low heat.
- Put these roasted spices in a blender along with ginger, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if too thick. Marinate the lamb in this vindaloo sauce for 12 hours.
- Heat oil and sauté bay leaves and onions until soft and translucent. Add the marinated lamb and cook 5-7 minutes, adding more oil if necessary. Add tomato paste cook for another 2 minutes.
- Add the remaining vindaloo sauce, and water. Simmer untill the lamb is 75% done.
- Add diced potatoes and cook untill the lamb is tender and potatoes are cooked through. Test with a fork for doneness.
- Taste for seasoning. Add salt and chilli to taste. Garnish with fresh coriander leaves and serve with Basmati rice and or bread.