Lamb Vindaloo is another great dish. Its a bit more complicated than the chicken dishes mainly due to the number of steps required cos our family doesn't like their meat chewy, but I manage to get it down to perfection.
Lamb Vindaloo is made in a pressure cooker, because we want it well cooked throughout.
INGREDIENTS
3-4 lbs Either Lamb Stew pieces or Shoulder Lamb Chops1 Big Onion - Diced
2 Medium Tomatoes - Diced
2 Medium Sized Potatoes
2 Tablespoons Oil (Canola or Olive Oil)
2 Cloves
2 Pieces of Cardamon
1 Cinnamon Stick
1 Bay Leaf
1 Tablespoon Minced Ginger
1 Tablespoon Minced Garlic
1 small can (8 oz) of Tomato Sauce - (Optional)
2 Tablespoons - Pataks Vindaloo Paste
1 Teaspoons Chili Powder
1/2 Teaspoon Salt
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Garam Masala
1/2 Teaspoon Coriander Cumin Powder
1/4 Cup Chopped Cilantro for taste
For Cleaning the meat
1 Cup Plain Yogurt2-3 Tablespoons Salt
For Initial Boiling of Meat
1 Tablespoon - Oil1/2 Teaspoon - Chili Powder
1/2 Teaspoon - Salt
1/2 Teaspoon - Coriander Cumin Powder
METHOD - PREPARATION
1) Take the meat and cut out as much of the fat (white parts as you can)2) Wash the meat, 1 individual piece at a time. Place the meat in a mixing bowl.
3) Add the Plain Yogurt and 2-3 spoons of salt into the meat, and mix the lamb and salt, yogurt mixture together. Let the meat sit for 5-10 minutes or so.
4) After 5-10 minutes wash the meat thoroughly individually and in bulk to remove the yogurt and the salt from the meat.
You will notice your meat has changed color, it would have become a lot lighter and cleaner.
5) Dice your Onion. (I usually just blend it in a blender, its a fast process)
6) Dice your tomatoes into small pieces. If you want you can blend this too, but i like to see my tomatoes so i just dice it
7) Peel your potatoes, and cute them into 4 pieces each. After washing them, place them in a bowl filled with water. You will be using the potatoes later so you do not want them going black from the starch.
METHOD - LETS GET COOKING
8) Pour your Oil into a Pressure Cooker, add your meat, sprinkle some chili powder, salt and Coriander Cumin Powder to your meat. Add 1 cup of water, stir together and close the lid of your pressure cooker. Let the cooker cook on medium heat and let it blow 3
-4 whistles
9) Once the Pressure Cooker is done and coolled down, take the meat and broth out of the cooker into another bowl and keep it on on the side.
10) In the same cooker heat more oil, add Cloves, Cardamon, Cinnamon Stick, Bay Leaf
11) 30 Secs after added the above add in your Diced Onion. Fry the onion for 3-4 minutes or so until they are almost caramelized. Slightly brown is good, you don't need to fully caramelize them.
12) Add the diced Tomatoes, Fry for another 3-4 minutes
13) Once you have a decent mixture, add in minced Ginger and minced Garlic and fry for 1-2 minutes with the Onions and Tomatoes. You will start to get a nice aroma
14) Add in your Chili Powder, Salt, Turmeric, Garam Masala and Coriander Cumin Powder. Fry this for 1-2 minutes.
15) Add in the whole can of Tomato Sauce into the mixture. This will make a nice thick gravy like texture.
16) Now you want the Vindaloo flavor. Add the 2-3 Tablespoons of Pataks Vindaloo Paste. (You can use any paste but this is my favorite)
NOTE: Adjust the Chili Powder, Salt and Garam Masala to your taste, please bare in mind that the paste already has all of these in it, so depending on your taste levels, you may or maynot need to add these items
17) Add your cooked Lamb to the mixture and stir, until all the Lamb is covered by the mixture.
18) Add your cut Potatoes to the Mixture and 1 - 1 1/2 cups of water. Stir and close the cooker.
19) Let it whistle for 2-3 whistles if your pieces are small or 3-4 whistles if you have bigger pieces of meat.
You can adjust on how much water you add based on the gravy you like, and how thick you want the gravy. Keep in mind, some of the gravy will evaporate while cooking.
20) Sprinkle Cilantro on top as a Garnish.
NOTE: All measurements are an estimate, please use your own judgement call when you are cooking
Your Lamb Vindaloo is ready.
Serve with Rice, Naan or Roti
Enjoy !!!
