Specialties of central and southwestern coastal India, vindaloos [vihn-dah-loo]are the most mouth-searing of the CURRY dishes. The complicated roasted spice blend on which they’re based can contain any of various ingredients including mustard seeds, cumin seeds, ginger, peppercorns, fenugreek seeds, cloves and coriander seeds. Red chiles are a must and TAMARIND concentrate is favored. Vindaloo sauce is typically combined with meat and served with rice. Premade vindaloo pastes and dried spice blends are available in Indian markets.
LAMB VINDALOO RECIPE:
- 3 cups onions, chopped
- 1 1/2 cups tomatoes, seeded
- 2 1/2 tbs tamarind juice
- 3 garlic cloves, chopped
- 2-3 tsp fresh ginger, grated or minced
- 1 tsp tomato paste
- 2 tsp garam masala
- 2 tsp ground turmeric
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 habanero pepper, seeded and minced
- 2 tbs vegetable oil
- 1 1/2 lb lamb shoulder, trimmed of fat and cubed into 1 inch pieces
- 1 1/2 lbs potatoes, peeled and cut into 1 inch pieces
- 1 1/2 cups chicken broth
- kosher salt and black pepper to taste
- Blend first 12 ingredients in a food processor until a paste forms.
- Add the paste to a large saute pan and cook, stirring occasionally, about 3 minutes.
- Add lamb and potatoes and saute for another 5 minutes.
- Add broth and bring to a boil.
- Reduce heat to medium low, cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes.
- Uncover and simmer until lamb is cooked through, about 15 minutes longer.
- Season with salt and pepper to taste. If you like it blazing hot you can add more habanero if desired.
Note: You may substitute, BEEF, CHICKEN or PORK if desired