Lamb Vindaloo Recipe

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INGREDIENTS:

• Let’s make paste for vindaloo
• 6 to 8 dried khasmiri chillies soak these in boiling water first till softened 15min should  it,
• if not soak again in boiling water so 2 soaks as you want soft hydrated chillies,
• 2 heap tsp mustard seeds, add cinnamon stick (or 1/2tsp cinnamon powder)
• 1tsp brown sugar,
• 2 green cardamom pods,
• 6 garlic cloves,
• 1 inch ginger,
• 1/2Tbs coriander seeds ( or crushed coriander)
• few black peppercorns,
• 2tsp paprika,
• 4Tbs oil,
• 1Tbs tamarind paste,
• 2Tbs jaggery,

METHOD:

4Tbs brown vinegar blend all these ingredients to smooth paste with a little water use only enough water to get a smooth paste, I did not use any water

Add this paste to 1kg lamb boneless which has been cut into bite size pieces, add salt to taste mix it well marinate overnight

Next day heat up heavy based pot pour in 1/4cup mustard oil heat oil up drop in 2 dry Kashmiri chillies, 2 bay leaves, let them fry few seconds, add in 2 onions sliced with few curry leaves, let them fry till lightly browned then add in 1/2inch thinly sliced ginger cook few minutes, add in meat mix cover cook for 15min to 20min medium low heat stirring in between keep pot covered

Pour in 1 & 1/2 cups water bring it to boil, lower flame to low heat let it gently simmer away till meat has cooked, water will reduce as it cooks you will have thick gravy, chop in coriander serve with rice or chapatis.

You can add more water in as it cooks if you like more gravy, you can use your instspot/ninja too cook it too, pour in 2 & 1/2cups water for that, pressure lid on high pressure 10min, don’t forget to taste for salt add if you need, add less chilli if you don’t want it too hot.