Matt’s Culinary World Adventure
Matt’s Culinary World Adventure
Fiery Lamb Vindaloo
Intro:
One of my favorite Indian dishes, Lamb Vindaloo, is a classic curry dish that can be very, very spicy. I will often modify the quantities of the chilies used in this recipe, to make it palatable for family and friends who don’t like their mouth on fire. In India this dish would be made with lamb as the Hindu religion prohibits the consumption of beef, however I have sometimes substituted beef for the lamb when lamb has not been readily available at the local grocery store. I have broken down the ingredients into medium, hot, and “The Fires of Hell”. I recommend starting at medium or hot if you are making it for the first time. (Serves 4)
Ingredients:
3/4 Cup of Rice Vinegar
1/4 Cup of Water
1 t Black Peppercorns, roughly pounded
3-4 Cloves of Garlic
2 t Red Chili Powder
2 Serrano Green Chilies, minced (with seeds)
1 1/2 lb of lamb (or beef) cubed
Extra Virgin Olive Oil
1 T Grated Ginger Root
1 Large Red Onion, finely chopped
2 Whole Dried Red Chilies, Roughly Pounded
for Medium Spiciness.
OR
3 Whole Dried Red Chiles, Roughly Pounded
for Hot Spiciness.
OR
6 Whole Dried Red Chilies, Roughly Pounded
for “The Fires of Hell” Spiciness.
1 Cinnamon Stick
1/2 t Turmeric Powder
Salt to Taste
Directions:
I.In a glass bowl, combine the rice vinegar, water, black pepper, garlic cloves minced, red chili powder, green serrano chilies. Add cubed lamb (or beef) to marinade. Cover and refrigerate for 1-2 hr.
II.Once the lamb (or beef) has had a chance to marinade, remove lamb from marinade and set marinade aside.
III. Add enough oil tin a pan to barely cover the bottom. Heat oil and and add the grated ginger root sauté for a few seconds. Add Onion and sauté until onion has browned. Add red chillies, cinnamon stick and turmeric powder and sauté for a few seconds.
IV. Add lamb (or beef) pieces and saute on high heat until the lamb is browned all over. Add the marinade and bring to boil. Reduce heat, cover, and simmer for about 45 minutes or until the lamb is cooked.
V.Serve hot with Indian Naan bread or rice.
Adapted From Cook Book:
Bhide, Monica. The Everything Indian Cookbook. Avon: Adams Media, 2004.
Monday, February 15, 2010