I went through a vindaloo phase a few years back. For almost 2 months, I would cook a pot of vindaloo every weekend and eat for a week because I loved it so much. When I spoke with a British co-worker about my weekend obsession on making vindaloo, he was oddly confused because why would a non-European and non-Indian person be obsessed over this Portuguese inspired Indian dish. True. I didn't understand it either. I just loved the tangy and spicy taste and it was not difficult to make. Just prep the spices before hand and it's almost done.
So, what is vindaloo? Vindaloo came from Portugal, called, Carne de vinha d'alhols, meaning Meat in Garlic Wine Marinade. When Goans adapted the recipe, they substituted wine with palm vinegar and added other local spices. You can use any meat to make vindaloo: pork, beef, chicken, lamb, fish... etc, however the ratio of vinegar needs a little adjustment based on the protein that is used.
Many restaurants add potatoes, though it's not traditionally included but I guess you can if you want some potatoes to go with it. Here I made one without potatoes. A word of advise: keep some fat on lamb for the extra taste.
Ingredient
650 gram Lamb Shoulder Meat, cut into 2-in cubes
*3 large Dried Red Chili Pods
*½ Cinnamon Stick
*5 whole Cloves
*2 Green Cardamon Pods
*½ tsp Cumin Seeds
*½ tsp Mustard Seeds
*6 whole Black Pepper
*8 cloves Garlic
*1 knob Ginger, 2-inch length
*1 cup White Vinegar
*½ tsp Sugar
*1 cup Coconut Milk
*1 Serrano Pepper
1 Small Red Onion, finely chopped
Instruction
In a bowl, add all spices(*) and liquid(*) together and let soak for at least an hour.
After an hour, put the mixture in a blender to make marinade sauce. In a bowl, add the marinade and meat, mix everything together, make sure meat is well coated. Leave the bowl in the fridge for at least 4 hours to overnight.
In a pot, add oil to fry onion over medium heat, once soften, add meat. Let cook till brown on all sides. If there's any marinade left, add it to the pot. Turn heat up and cook till boil, add a cup of water and wait till it boils again. Reduce heat to low, cover and let cook for 35 to 45 minutes. Add a little more water if needed.
Serve over basmati rice.
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