ANGLO-INDIAN LAMB VINDALOO

SIMPLE MEAT VINDALOO - LAMB VINDALOO

Vindaloo is a legacy of the Portuguese to Anglo-Indian Cuisine. Every community in India has their own version and recipe for Vindaloo. Traditionally made with  Pork, it can be made with any type of meat or even vegetables. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

Serves 6   Preparation Time 45 minutes

Ingredients

½ kg beef or mutton or lamb cut into medium pieces

3 big tomatoes pureed

2 big onions chopped

3 medium potatoes peeled and cut into quarters

3 tablespoons oil

Salt to taste

1 teaspoon mustard seeds powdered     

1 teaspoon spicy chillie powder

1 teaspoon mild chillie powder

 2 teaspoons cumin powder

1 teaspoon pepper powder

2 teaspoons ginger garlic paste

½ cup vinegar

½ teaspoon turmeric powder

Marinate the meat with the ginger garlic paste, chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder, salt and vinegar at least for a couple of hours.

Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown.  Add the marinated meat and fry on medium heat till the oil separates from the mixture .Add the tomato puree and fry for some more time. Now add the potatoes and mix well.  Add more water depending on how much gravy is required and cook till done. Serve with bread or rice.