Having loved our Valentine Vindaloo
made with pork we decided to use our favourite meat and do a Lamb
We diced the lamb into cubes and
blended the marinade into a paste using 10 Kashmiri Chillies,
1 inch of ginger, 3 cloves of garlic, 1 tbsp of tamarind paste
and 1 tbsp of cider vinegar.
The paste was then well massaged into the meat and left to chill
for 1-2 hours.
Then using a pestle and mortar we ground peppercorns, cloves,
cumin seeds, coriander seeds and turmeric into a fine powder and
diced 500gr of onions.
We heated a large frying pan and poured in 1-2 tbsp oil and then
added the dry spices, frying gently for a few minutes to release
their oils and aroma. We then poured in another tbsp of oil and
added the onions, 12 fresh curry leaves and a star anise and gently
cooked the onions until soft.
We then added the marinaded diced lamb to the pan with ½
tsp of salt, 1 tbsp of brown sugar and 3 tbsp of water and let
it come to a simmer for at least an hour, adding more water as
required up to 250 ml until the meat was tender and the sauce
reduced to a thick consistency. We then removed the star anise
and served this with pilau rice and coriander naan breads.