Goan Lamb Vindaloo Recipe
671 بار بازدید -
2 سال پیش
-
Full Recipe -
Full Recipe - https://www.whiskaffair.com/goan-lamb...
Ingredients
For The Vindaloo Paste
10-12 whole dry Kashmiri red chilies (stalks removed)
2 tablespoons whole coriander seeds
3-4 cloves
1 inch piece of cinnamon stick
2-3 whole green cardamoms
8-10 whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 inch piece of ginger (chopped)
8-10 cloves garlic (peeled)
1 tablespoon white vinegar
1-½ tablespoons tamarind paste
½ cup water
For The Curry
6 tablespoons vegetable oil
2 cups chopped onions
2 pounds bone-in lamb (1 kg, cut into 1-½ inch pieces)
1 cup canned tomato puree (or ½ cup tomato paste)
2 teaspoons salt
1 teaspoon turmeric powder
½ teaspoon granulated sugar
Instructions
Make The Vindaloo Paste
Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet.
Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting.
Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
Add the roasted spices to a high-speed blender along with ginger, garlic, vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
Scrape the sides of the blender a few times while making the paste.
Vindaloo masala paste is ready. Set it aside.
Make Lamb Vindaloo Curry
In An Instant Pot
Press SAUTE button on the instant pot.
Add oil to the pot.
When the oil is hot, add onions and fry until they turn golden brown in color (10-12 minutes), stirring frequently.
Add lamb pieces to the pot and fry for 3-4 minutes. Keep stirring frequently.
Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
Now add salt, turmeric powder, and 1 cup of water to the pot and stir gently.
Cover the instant pot with the lid.
Press PRESSURE COOK and set the timer to 30 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Add sugar to the pot and mix well. The curry is ready to serve.
In A Traditional Stovetop Pressure Cooker
Follow the steps until adding water in a 4-liter pressure cooker over medium-high heat.
Close the lid and cook for one whistle over medium-high heat.
Then reduce the heat to low and cook for 30 minutes.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid.
Add sugar to the pot and mix well. The curry is ready to serve.
Notes
I prefer to use Kashmiri dry red chillies, as they add a beautiful red color without making it too spicy. You can use any other dry red chilies, but adjust the quantity depending upon its spiciness.
Traditionally, toddy vinegar was used to make the paste but if it’s not available you can use regular white vinegar as I did.
If you are not a bone-in lamb person, then you can boneless lamb pieces too.
You can replace lamb with goat mutton too.
#lambcurry #curry #chickencurry #lambchops #lamb #desifood #naan #chickenwin #keema #tikka #sizzler #kebab #prawnpakora #muttoncurry #foodstagram #foodblogger #prawnsizzler #indianrestaurant #yummy #vindaloo #curry #korma #chicken #indian #lambvindaloo #portugueseincfluenced #spicy #tangy #vindaloosauce
Ingredients
For The Vindaloo Paste
10-12 whole dry Kashmiri red chilies (stalks removed)
2 tablespoons whole coriander seeds
3-4 cloves
1 inch piece of cinnamon stick
2-3 whole green cardamoms
8-10 whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 inch piece of ginger (chopped)
8-10 cloves garlic (peeled)
1 tablespoon white vinegar
1-½ tablespoons tamarind paste
½ cup water
For The Curry
6 tablespoons vegetable oil
2 cups chopped onions
2 pounds bone-in lamb (1 kg, cut into 1-½ inch pieces)
1 cup canned tomato puree (or ½ cup tomato paste)
2 teaspoons salt
1 teaspoon turmeric powder
½ teaspoon granulated sugar
Instructions
Make The Vindaloo Paste
Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet.
Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting.
Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
Add the roasted spices to a high-speed blender along with ginger, garlic, vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
Scrape the sides of the blender a few times while making the paste.
Vindaloo masala paste is ready. Set it aside.
Make Lamb Vindaloo Curry
In An Instant Pot
Press SAUTE button on the instant pot.
Add oil to the pot.
When the oil is hot, add onions and fry until they turn golden brown in color (10-12 minutes), stirring frequently.
Add lamb pieces to the pot and fry for 3-4 minutes. Keep stirring frequently.
Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
Now add salt, turmeric powder, and 1 cup of water to the pot and stir gently.
Cover the instant pot with the lid.
Press PRESSURE COOK and set the timer to 30 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Add sugar to the pot and mix well. The curry is ready to serve.
In A Traditional Stovetop Pressure Cooker
Follow the steps until adding water in a 4-liter pressure cooker over medium-high heat.
Close the lid and cook for one whistle over medium-high heat.
Then reduce the heat to low and cook for 30 minutes.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid.
Add sugar to the pot and mix well. The curry is ready to serve.
Notes
I prefer to use Kashmiri dry red chillies, as they add a beautiful red color without making it too spicy. You can use any other dry red chilies, but adjust the quantity depending upon its spiciness.
Traditionally, toddy vinegar was used to make the paste but if it’s not available you can use regular white vinegar as I did.
If you are not a bone-in lamb person, then you can boneless lamb pieces too.
You can replace lamb with goat mutton too.
#lambcurry #curry #chickencurry #lambchops #lamb #desifood #naan #chickenwin #keema #tikka #sizzler #kebab #prawnpakora #muttoncurry #foodstagram #foodblogger #prawnsizzler #indianrestaurant #yummy #vindaloo #curry #korma #chicken #indian #lambvindaloo #portugueseincfluenced #spicy #tangy #vindaloosauce
2 سال پیش
در تاریخ 1401/09/06 منتشر شده
است.
671
بـار بازدید شده