Best Lamb Vindaloo Curry Recipes

CURRY LAMB VINDALOO

Steps:

• Combine curry ingredients in a glass bowl or cup. Mix well.
• Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
• Add garlic to the onions and fry for 30 seconds.
• Add the curry mix, stir and fry for a minute.
• Add the meat, stir and brown about 5 minutes.
• Pour in the coconut milk. Add additional water to just cover the meat.
• Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
• Serve over hot rice (I use Basmati).

LAMB VINDALOO CURRY

Steps:

• In a covered skillet, heat the oil on high. Brown the lamb pieces, turning to brown each side every couple minutes or so, about 5 minutes total. While browning, season the lamb with salt and black pepper. Place lamb pieces into a bowl. Turn heat to low and add the onions. Cook, stirring occasionally, until the onions just begin to soften, 3-5 minutes. Add the chili pepper, garlic and tomato. Stir mixture under medium heat, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. Add the curry powder and lamb and stir to coat everything thoroughly. Add the water, vinegar and bay leaf, and bring mixture to a boil. Turn heat to low, cover and simmer for 30 minutes.
• Stir curry and add the potatoes. Simmer covered for another 15 minutes. Leave cover partially opened and cook for 15 minutes more. Taste for seasoning. If curry is still too soupy, cook uncovered over medium heat until the sauce reduces to desired consistency. Add the peas at the last minute of cooking (if using another vegetable that requires a little more softening, add sooner). Serve alongside steamed rice.

LAMB VINDALOO (CURRY)

Steps:

• In a deep frying pan with a lid heat the oil over med high heat. Add onion and fry until edges are nicely browned. Stir in garlic and ginger and fry another minute. Add minced raisins, vinegar, ground masala, ground mustard seeds, salt & 1/4 c water. Fry, stirring for 3 min or till spices loose their raw smell. Put in the meat and another 1/4 c water anda bring to a boil; stirring constantly. Reduce heat to low, cover and cook 35 min. Uncover, increase heat to med high and continue to simmer, stirring occasionally for 10 more minutes or until the sauce thickens and the meat becomes tender. There should be plenty of thick sauce. Taste for salt and serve warm.