Lamb Vindaloo
2 servings
40 minutes
Vindaloo is a dish that Goans owe to Portuguese sailors. The name comes from vinho de alho, which means "garlic wine". The sailors used pork, but the Goans did not. And they diversified the original recipe with native spices .
1
Marinate the meat overnight with salt, pepper, lime juice, Indian spices (turmeric, curry powder, garam masala, meat masala, and ground coriander), and vinegar.
- Salt: 1 g
- Ground black pepper: 1 g
- Lime juice: 1 teaspoon
- Spices: 8 g
- 9% table vinegar: 0.2 teaspoon
2
Fry the meat in the deep fryer for one and a half minutes. Do the same with the potatoes.
- Lamb (young sheep meat): 300 g
- Potato: 100 g
3
Fry finely chopped onion in vegetable oil until golden over high heat, then add curry paste, curry sauce, chili paste, cashew paste, and tomato sauce (the easiest way is to lightly boil tomatoes and blend them with garlic and ginger).
- Onion: 60 g
- Vegetable oil: 1 tablespoon
- Curry paste: 20 g
- Curry sauce: 60 g
- Chili paste: 10 g
- Cashew butter (paste): 10 g
- Tomato sauce: 30 g
4
After five minutes, add meat and potatoes, pour in 300 ml of water (or chicken broth), and simmer on medium heat for about twenty-five minutes, until the meat is cooked.
- Lamb (young sheep meat): 300 g
- Potato: 100 g
- Deep-frying oil: 1 l
- Spices: 8 g
- Vegetable oil: 1 tablespoon
- Tomato sauce: 30 g
- 9% table vinegar: 0.2 teaspoon
- Lime juice: 1 teaspoon
5
Serve decorated with chili peppers and cilantro.
- Chili pepper: to taste
- Cilantro: to taste