Lamb Vindaloo
Spicy Lamb curry
Ingredients
- 3 lbs Boneless lamb
- 1/2 cup Vegetable oil
- 3 cups Onions thinly sliced
- 1 tsp Cumin seeds ground, Jeerakam
- 1 tsp Mustard seeds ground
- 3 tsp Turmeric powder
- 1 1/2 tsp Red cayenne pepper
- 3 tsp Paprika
- 1 tsp Cinnamon ground, Karugapatta
- 2 1/2 cups Hot water
Instructions
- Cut lamb into small pieces.
- Heat 1/2 cup oil in large skillet on a medium-high flame.
- Add onions and saute, until they are caramel brown, stirring constantly to avoid burning.
- Add the puree.
- Reduce the heat.
- Add cumin, mustard, turmeric, red pepper, paprika and cinnamon.
- When the spices begin to sizzle and turn dark(about 15 seconds), add the lamb and bones(without the marinade).
- :- Reserve the marinade.
- Cook, until slightly seared for about 10 mins.
- Add water to the marinade to make 2 1/2 cups of liquid.
- Add it into the pan and bring to a boil.
- Lower the heat and simmer, partially covered, until meat is very tender for about 30 mins.
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Forget this recipe, it has nothing to do with a vintage vindaloo.
Hi..Anne
Basically, njan oru aahara priyana …i like to have different kind of food which has different taste and flavour…I really enjoyed ur recipe…Thanx.