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Extra Spicy Lamb Vindaloo
Created by: Howcan Team
Ingredients
- 2 lbs of lamb, cut into cubes
- 5 tbsp of vegetable oil
- 2 large onions, finely chopped
- 6 garlic cloves, minced
- 2-inch piece of ginger, grated
- 4-5 hot red chilies, chopped
- 2 tsp of cumin seeds
- 1 tsp of ground turmeric
- 2 tbsp of ground coriander
- 1 tbsp of garam masala
- 1/2 cup of white vinegar
- 1 cup of chicken or lamb stock
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, marinate the lamb cubes with 2 tbsp of vegetable oil, minced garlic, grated ginger, ground turmeric, and salt. Let it sit for at least 30 minutes.
- Heat the remaining 3 tbsp of vegetable oil in a large pot over medium heat. Add the chopped onions and cook until they are soft and golden brown.
- Add the marinated lamb cubes to the pot and cook until they are browned on all sides.
- Stir in the chopped hot red chilies, cumin seeds, ground coriander, and garam masala. Cook for 2-3 minutes to release the flavors.
- Pour in the white vinegar and chicken or lamb stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the lamb is tender.
- Adjust the seasoning with salt if needed. Garnish with fresh cilantro before serving.
- Serve the extra spicy Lamb Vindaloo with steamed rice or naan bread. Enjoy the fiery flavors!
Lamb Vindaloo, a fiery and flavorful dish, has its roots in the Indian region of Goa, known for its bold and spicy cuisine. This dish was influenced by the Portuguese who introduced vinegar, a key ingredient in Vindaloo. The tangy and spicy marinade, typically made with a blend of fiery red chilies, vinegar, and aromatic spices, infuses the lamb with intense flavor. Renowned chefs like Floyd Cardoz and Atul Kochhar have popularized this dish in their restaurants, adding their own unique twists. Today, the best versions of Lamb Vindaloo can be found in authentic Indian restaurants, where the balance of heat and tanginess is crucial. To achieve the perfect Lamb Vindaloo, it's essential to get the spice blend and marination just right, ensuring a mouthwatering and fiery experience.
80 min
4
450 calories
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