Ingredients
For paste
Ginger30 grams
Garlic15 grams
Red chillies8 nos
Cinnamon sticks1 inch stick
Coriander seeds15 grams
Turmeric powder15 grams
Malt vinegar100 ml
For marinade
Black peppercorn 15 grams
Green chillies3 nos
Malt vinegar120 ml
Sugar25 grams
Green cardamom8 pods
Whole cloves8 nos
Salt to taste
For vindaloo
Lamb cubes 800 grams n Onions 60 grams n Oil 100 ml
method
For paste:
Peel and roughly chop garlic. Peel and roughly chop ginger. Combine garlic and ginger with rest of ingredients in blender or food processor. Add 2 ounces water to make a fine paste.
For paste:
Peel and roughly chop garlic. Peel and roughly chop ginger. Combine garlic and ginger with rest of ingredients in blender or food processor. Add 2 ounces water to make a fine paste.
For vindaloo:
Combine lamb cubes with marinade and let sit 1 hour. Peel and finely chop onions. Clean, wash and chop coriander. Heat oil in large sauté pan over medium heat. Add onions and cook until golden brown. Add paste and cook until fat is melted. At this time, add marinated lamb, along with marinade, stirring two minutes. Add approximately one quart water, bring to boil, then cover and simmer until lamb is tender. Adjust the seasoning and serve hot with steamed rice
