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Lamb Vindaloo Recipe with Secolari Pacific Spice Vinegar
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. The Portuguese for a number of occupied Goa years and so naturally, the Portuguese style of cooking has a marked influence on the local dishes of Goa. . This curry can be made with any type of meat such as chicken, beef or pork or even with seafood.
Gently roast the dry spices from coriander seeds through to cumin seeds for 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 necessary. Marinate the lamb in this vindaloo sauce for over 12 hours.
Heat oil and sauté bay leaves and onions until soft. Now fry the marinated lamb for 5-7 minutes, adding more oil if necessary. Add tomato paste & fry for another 2 minutes.
Add the remaining vindaloo sauce, and water. Simmer till the lamb is 3/4th done (stirring well).
Add diced potatoes & cook till lamb is tender & potatoes are cooked.
Add salt and chilli to suit your taste if necessary. Garnish with fresh coriander leaves and serve with Basmati rice and or bread.