il on high. Brown the lamb pieces, turning to brown each
nsert.
Add in the lamb pieces; toss to coat.
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
Matching the Vindaloo seasoning and water tablespoon for tablespoon, make the Vindaloo paste by mixing together the Vindaloo seasoning, cayenne pepper (if using) and 2-5 tablespoons water. Set aside.
In large fry pan, heat the 2 tablespoons oil and brown the meat, in batches if necessary. Remove the meat and brown the onion.
Return meat to fry pan with the onion and add the Vindaloo paste, 1 cup water, vinegar, and salt. Cook 30 minutes.
Add potatoes and cook until tender, about 45 minutes.
or 1 minute, stirring. Return lamb to the pot and add
Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
Heat oil in medium to large pot and add onions. Stir until onions are soft.
Add vindaloo mix to pot and cook for 1 to 2 minutes.
Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.
arlic and rub over the lamb steaks, then squeeze the lemon
he jar of Patak's Vindaloo sauce and simmer for 15
igh heat. Add half of lamb. Saute until brown, about 8
eeds.
Gently lay the lamb chops in a single layer
Place lamb shanks in a large resealable
pices make a sauce, add vindaloo paste.
Cook for about
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
oriander has wilted into the vindaloo.
Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
Grind chilies with garlic, onion and ginger to make a paste.
Mix spice powder with vinegar.
Place meat in container and rub well with spice mixture.
Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
Add bay leaves and stock and bring to a boil.
Reduce heat and simmer about 1 1/2- 2 hours, or until meat ...
Combine curry ingredients in a glass bowl or cup. Mix well.
Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
Add garlic to the onions and fry for 30 seconds.
Add the curry mix, stir and fry for a minute.
Add the meat, stir and brown about 5 minutes.
Pour in the coconut milk. Add additional water to just cover the meat.
Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
Serve over hot rice (I use Basmati).
Trim lamb shanks of excess fat and
sp Garam Masala). Add ground lamb or ground pork; mix well
beaten.
1 recipe lamb masala.
1 recipe lime-cilantro onions.