CHICKEN, LAMB OR VEGETABLE VINDALOO

CHICKEN, LAMB OR VEGETABLE VINDALOO image

Yield 6 people

Number Of Ingredients 8

For 3 pounds of meat:
1/3 cup Vindaloo spice
5 tbl. white wine vinegar
2 tsp. kosher salt
1 tsp. light brown sugar
Vegetable oil
2 medium onions, peeled and sliced into thin wedges
6 large garlic cloves

Steps:

In a small bowl, mix together the Vindaloo spice, vinegar, salt and sugar until thoroughly combined. Reserve. Heat 2 tbl. of oil in a wide, heavy pot over a medium flame. Add the onion. Fry, stirring frequently, until the onions are golden and soft, about 7 to 10 minutes. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. Add 2 tbl of oil to the pan and then the garlic and cook until golden, about 4 to 5 minutes. Add 2 to 3 tbl. of water to the blender and puree the onions and garlic. Add this puree to the ground spices in the bowl and mix. Put this into a large Ziploc bag and then put your chicken, lamb or veggies (cut into large chunks) into the marinade and let sit overnight. Then you can grill the chicken/lamb/veggies (indoors or out) the next day. If grilling outdoors, put the chicken/lamb/veggies on skewers.