Cook Nights Recipes and Cooking by Babs and Despinaki

  Lamb Vindaloo Recipe Cook Nights by Babs and Despinaki  

 

Lamb Vindaloo

Having loved our Valentine Vindaloo made with pork we decided to use our favourite meat and do a Lamb Vindaloo.

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.

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The paste was then well massaged into the meat and left to chill for 1-2 hours.

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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.

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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.

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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.

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Cook Nights Recipes and Cooking by Babs and Despinaki