| | | | | Vindaloo, with its characteristic spiciness, is traditionally full of tomatoes, onions and chillies, soured with vinegar and spiced with cumin and coriander... |
Serves: |
6 |
Preparation Time: |
20 mins |
Cooking Time: |
1 hour
| | Ingredients: | Lamb - 700g, stewing cut, in bite-size pieces
| | | | Vinegar - 2 tbsp
| | | | Vindaloo Paste - 3 tbsp
| | | | Garlic Cloves, crushed - 1
| | | | White Onions, finely chopped - 3
| | | | Oil - 3 tbsp
| | | | Fresh Tomatoes, quartered - 6
| | | | Sugar - to taste
| |
Method: |
• Blend the vinegar and Vindaloo Paste until smooth.
• Add the lamb pices, stir to coat well and set aside to marinade for 30 minutes or longer if time allows.
• In a large, heavy pot, heat up the oil. Add the onions and saute for 10-15 minutes, until golden brown.
• Then add the lamb and stir fry for 10 minutes until browned on all sides.
• Add 500ml water, sugar and salt to taste. Stir well and bring to a boil. Simmer, covered, until the lamb is almost cooked through.
• Add the tomatoes and cook until soft, for about 10 minutes.
• Turn off the heat and allow to stand for 10 minutes or so.
• Serve with steaming hot rice |
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Indian Food > Books, Gifts, FREE Recipes > Indian Recipes > Meat Recipes > Recipe for Lamb Vindaloo 
