Lamb Vindaloo Recipe with Secolari Pacific Spice Vinegar

Lamb Vindaloo with Secolari Pacific Spice Vinegar

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.

Lamb Vindaloo with Secolari Pacific Spice Vinegar
Lamb Vindaloo with Secolari Pacific Spice Vinegar
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Servings
2 people
Servings
2 people
Lamb Vindaloo with Secolari Pacific Spice Vinegar
Lamb Vindaloo with Secolari Pacific Spice Vinegar
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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This recipe is in your Shopping List
Servings
2 people
Servings
2 people
Ingredients
  • 1 lb. boneless leg of lamb trimmed & cut into 1.5 inches cubes.
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. cardamom seeds
  • 1 tsp. whole black peppercorns
  • 2 nos. whole cloves
  • 2 whole red chilies
  • 4 cinnamon sticks
  • 2 tsp. ginger fresh, minced
  • 2 tsp. cumin seeds
  • 2 tsp. turmeric powder
  • 2 tsp. garlic, minced
  • 2 tsp. salt minced
  • 1 c. Secolari Pacific Spice Vinegar
  • 4-6 Tbsp. vegetable oil
  • 2 onions medium chopped medium chopped
  • 4 bay leaves
  • 1 small can tomato paste-6 oz.
  • 300 ml. water
Servings: people
Units:
Instructions
  1. Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a frying pan on low heat.
  2. 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.
  3. 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.
  4. Add the remaining vindaloo sauce, and water. Simmer till the lamb is 3/4th done (stirring well).
  5. Add diced potatoes & cook till lamb is tender & potatoes are cooked.
  6. Add salt and chilli to suit your taste if necessary. Garnish with fresh coriander leaves and serve with Basmati rice and or bread.
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