Indian Lamb Vindaloo, Easy (can make Mild to Hot)
1 1/2 Tbspgrainy mustard
1 1/2 tspground cumin
1 1/2 tspground turmeric
1/2-1 tspcayenne pepper
1 tspred wine vinegar
3 Tbspolive oil
1onion, chopped or sliced
6 clovegarlic, pressed or chopped fine, or paste
1 1/4 lblamb, cut in 1 inch cubes
2/3 ccanned coconut milk
How to Make Indian Lamb Vindaloo, Easy (can make Mild to Hot)
- Pour a couple Tablespoons olive oil into a large pan or pot. Place all of the ingredients into the pan, except for the coconut milk.
- Heat & stir over medium high heat, adding a bit of water as needed, to keep bottom from burning. Cook until onions and meat are well cooked and browned.
- Add coconut milk at the end, stirring well to mix.
You can add more coconut milk than the 2/3 cup, according to your taste preferences. Just do a little at a time, and taste as you go along. You may also add more cayenne pepper (Madhur Jaffrey said Goans would use 4 tsp.) if you like a hotter dish.
- Serve over basmati rice.
I do 2 1/2 cups dry basmati rice plus 1/2 cup Jasmine rice, 1/2 Tbsp. salt, several Tbsps. Extra Virgin Olive Oil (or butter), and enough water according to my rice cooker instructions.
Good over a nutty brown rice and quinoa mix, too.
- Plan ahead:
I like to measure out several batches of the ingredients (minus the coconut milk) in ziplock freezer bags. I buy a big leg of lamb and cut it into chunks for this.
Then I have an easy meal that I just have to dump the ingredients from the bag into a pan.
- Also good served with yogurt sauce:
Plain, unsweetened yogurt, mixed with dried herbs such as: mint, marjoram, basil and oregano (all of them together tastes great.) Chopped onion may also be added.
Also good with soft pita or naan bread.
Also good with mango lahsi drink: in a blender combine plain yogurt, frozen mango chunks, and optional: honey, few drops rose water, shake or two of cardamom powder.
Pictured with a purple cabbage side dish. This side dish can be made with green peas instead. I'll link to the recipe once I have it up.