Lamb Vindaloo is a spiced Indian stew. The meat is marinated in a blend of spices and cooked with onion, tomato purée, and a pinch of sugar. Ready to enjoy with rice and naan bread, it is a flavorful and popular option.
The marinated lamb with exotic spices and aromas is slowly cooked in a mixture of intense flavors that meld with each bite.
The result is a dish full of character that appeals to the most discerning palates.
A perfect combination of ingredients that will delight everyone at the table.
Lamb Vindaloo
Ingredients
1 kilogram of lamb meat in pieces
1 tablespoon of oil
1 tablespoon of vinegar
2 tablespoons of tamarind sauce
6 cloves of garlic, chopped
1 tablespoon of garam masala
1 teaspoon of ginger, grated
1 tablespoon of mustard seeds
1 teaspoon of sweet paprika
1 chili, chopped dried
1 teaspoon of salt
3 teaspoons of butter
2 chopped onions
2 tomatoes, pureed
1 teaspoon of sugar
1 tablespoon of water
Preparation
Step 1 : Cut the lamb into small pieces so it absorbs the marinade better.
Step 2 : Mix one tablespoon of oil with one tablespoon of vinegar, tamarind sauce, 6 chopped garlic cloves, garam masala, one tablespoon of grated ginger, mustard seeds, sweet paprika, dried chili, and salt.
Step 3 : Place the meat in the mixture and let it rest in the refrigerator for 2 to 3 hours.
Step 4 : Remove the lamb, clean it, and set aside the marinade.
Step 5 : Place butter in a skillet over medium-high heat and cook for 5 or 6 minutes.
Step 6 : Then remove the lamb and cook the onions in the same skillet with the juices left behind.
Step 7 : When the onions are transparent, add the tomato purée and the marinade.
Step 8 : Add water, sugar, and return the lamb to the skillet to cook.
Step 9 : Let it cook for about 20 minutes to half an hour.
Step 10 : Serve with rice and naan bread.
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