A delicious lamb vindaloo recipe taken from the 1000 quick and easy 5 star Indian Recipes: buy it now, special promotion for only $6.95.

Although vindaloo recipes are Indian, they were brought to India by the Portuguese. The original Portuguese dish was called "Carne de Vinha d’ Alhos" where carne translates to meat. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar and prepared with extra garlic, ginger, pepper and coconut (grated or milk). Now you can also find lamb vindaloo curry and beef vindaloo recipes.

Ingredients for the lamb vindaloo recipe

Lamb:

• 3 pound (1.5kg) boneless, lean lamb meat
• some meaty lamb bones

For the meat marinade:

• 4 tablespoons light vegetable oil
• 1/4 cup (60ml) cider or balsamic vinegar
• 3 tablespoons of tamarind pulp
• salt to taste

In the Blender:

• 2 tablespoon vegetable oil
• 1 large white onion
• some garlic cloves
• 2 tablespoon freshly chopped ginger root, chopped

When cooking the lamb vindaloo you will need

• 1/2 cup vegetable oil (125ml at most!)
• 3 cup (345gram) thinly sliced onion
• 1 teaspoon ground cumin spice
• 1 teaspoon ground mustard seeds
• 3 teaspoon turmeric
• 1 1/2 teaspoon red chili pepper
• 3 teaspoon paprika
• 2 1/2 cup (625ml) hot water

Preparation of the lamb vindaloo recipe

• Cut lamb into 3/4 " (2cm) cubes.
• Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours.
• Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed.
• Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning.
• Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes).
• Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes).
• Pick out and discard bones.
• Serve the lamb vindaloo over rice or with naan.

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Leave a comment when you want to share your lamb vindaloo recipe or any other delicious recipe, thanks!