Lamb Vindaloo
Drygast, 2020-08-15
Restaurant style lamb vindaloo
- Servings4 Portions
- AllergensMilk
- Prep Time120 min
- Cook Time15 min
Restaurant style lamb vindaloo that uses the Indian curry base (recipe for this is also available here). Vindaloo or vindalho or vindalu is a spicy Indian dish that originated as a pork dish in Goa.
I use 2 large scotch bonnet (habanero works well as a replacement) so this is quite a spicy dish. Feel free to have some natural yoghurt or similar on hand to soften the heat if needed. However, do not replace scotch bonnet or habanero with a chili that is significantly less spicy. This is a spicy dish that should be enjoyed and feared at the same time. If you want to be on the safe side, make sure you have ice cream at home if it gets too spicy. Do not drink water as it only makes things worse, but rather milk which relieves the heat considerably.
The recipe is very quick to cook, provided you have made some preparations. First you need to cook the Indian curry base which is the basis of this recipe - this takes some time and requires a lot of ingredients, but then you have 6 quick Indian meals ready to cook in just 10 minutes so it is well invested time in my opinion. I also usually buy larger quantities of garlic and ginger which I grate / press and save in the freezer to be able to easily pick out when it is time to cook. The recipe also assumes that the meat used is already cooked and only needs to be heated - I usually cook the meat sous-vide and save in the freezer.
In this recipe I use lamb which I think fits perfectly in a vindaloo, but lately I have used chicken or shrimp instead, which works really well too. The video attached to this recipe shows the use of shrimp instead of lamb. You can also use vegetarian alternatives such as. cauliflower and chickpeas. A little paneer or halloumi also works well. Experiment and test - most things work fine.
This recipe (and curry base) is based on recipes that can be found at https://greatcurryrecipes.net and I have only made a few small modifications based on which ingredients I had available at the time as well as some personal preference. But basically it is the same recipe so go there and check it out. There are also some other uses of the curry base that I have not yet tested myself.
Ingredients
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2356 kcal | 589 kcal | 190 kcal |
| Carbohydrates | 62.99 g | 15.75 g | 5.08 g |
| Fat | 179.8 g | 44.95 g | 14.50 g |
| Protein | 127.35 g | 31.84 g | 10.27 g |
| Sugar | 22.82 g | 5.7 g | 1.84 g |
| Salt | 22.57 g | 5.64 g | 1.82 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
- Make sure you have the indian curry base prepared.
- Make sure you have pre-cooked lamb available. I usually sous-vide the lamb in smaller peices in 500g pouches, 58 degrees celsius for 3 hours.
- Press the garlic and grate the ginger.
- Measure all spices and keep them in a small bowl to speed things up later.
- Heat up the ghee (or oil) in a pan.
- Add all dried spices and fry for 30 seconds.
- Add pressed garlic, grated ginger, sliced chili pepper and tomato paste - fry for 30 seconds.
- Add the indian curry base and bring to a boil.
- Add the vinegar and youghurt - stir. Leave it on medium heat for a couple of minutes.
- Add the rest of the ingredients and bring the whole thing up to temperature.
- Garnish with chopped coriander and serve with basmati rice, naan bread and yoghurt.