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Creamy Lamb Vindaloo
Created by: Howcan Team
Ingredients
- 2 lbs lamb, cut into cubes
- 3 tbsp vindaloo paste
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 cup coconut milk
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, marinate the lamb cubes with vindaloo paste and set aside for 30 minutes.
- In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onion, garlic, and ginger to the pan. Sauté until the onions are soft and translucent.
- Add the marinated lamb cubes to the pan and cook until browned on all sides.
- Stir in the ground coriander, turmeric, and cayenne pepper. Cook for another 2 minutes to toast the spices.
- Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 45 minutes, or until the lamb is tender.
- Season with salt to taste and garnish with fresh cilantro before serving.
- Serve the creamy Lamb Vindaloo with steamed rice or naan bread. Enjoy!
Lamb Vindaloo, a spicy and tangy Indian curry, has a rich history dating back to the Portuguese colonization of Goa. The dish was originally made with pork, vinegar, and spices, but over time, it evolved to include lamb and a variety of ingredients. The addition of coconut milk brings a creamy twist to this traditional dish, adding a luscious texture and a hint of sweetness to balance the heat of the spices. Renowned chefs in Goa and Kerala have perfected this creamy version, infusing it with their regional culinary expertise. Today, the best versions of this dish can be found in authentic Indian restaurants that prioritize fresh, high-quality ingredients and traditional cooking methods. To make the perfect Lamb Vindaloo with coconut milk, it's crucial to get the spice blend just right, balancing the flavors of cumin, coriander, and fiery red chilies. This creamy twist on a classic dish offers a delightful alternative to the traditional recipe, making it a must-try for curry enthusiasts.
80 min
4
480 calories
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