The term Vindaloo derives from the Portugues popular dish “Carne de Vinha d’Alhos”, a meat preparation usually made of pork with wine and garlic. The dish evolved into the Vindaloo curry family when it received the treatment from the Goan cuisine of adding plentiful amounts of traditional spices and using malt vinegar instead of red wine. Now Vindaloo or Vindalu (in Konkani) is a dish originated in Goa.
Often in restaurants, the recipe of the traditional vindaloo is mistaken and prepared with chicken or lamb mixed with potatoes. Traditional Vindaloos do not include potatoes, the discrepancy arising because the word “aloo” means potato in hindi.
Lamb Vindaloo traditionally is a spicy hot dish made with coconut, vinegar and lots of hot red chilli peppers. Chili pepper was introduced by Portuguese traders during 16th century and with this came the development of Vindaloo dishes in Goa. Vindaloo is believed to be the oldest dish using chili pepper in India. Vindaloo is a popular dish in many parts of India. The dish has gained popularity in Britain, Germany, the Middle East, Canada, Australia, New Zealand, and the United States, where it is almost universally featured on Indian restaurant menus.
As most of the Indians do not prefer the pork meat we shall use the lamb meat for preparing the Lamb Vindaloo. Wash lamb well and apply salt and keep it a side for 1 hr. (Optional raw papaya blend in a blender and add to the lamb to cook fast or tender. Raw papaya paste is use as an tenderizer only). Soak all the red chilli, pepper corns, garlic, ginger, cloves, cinnamon, cumin seeds, mustard and sugar in vinegar and coconut milk for 30min. Then blend till fine paste. This would be the spicy masala for the vindaloo. After one hour take the lamb add all the spice mixture mix well and keep a side for 4 hours. After 4 hours take a pan add oil, lamb masala cook for 5min then add chopped onions. Cover the pan with a lid by adding some water and cook in a low flame. Cook till the lamb is tender or oil oozes out and turn into a red hot spicy sauce releasing the flavors of the freshly ground spices. An awesome traditional spicy dish served with steaming hot rice. Wow! That’s a wonderful experience tasting the authentic age old recipe from the Goan cuisine.
In eastern states of India like the Orissa and West Bengal the same dish is prepared in marriage parties and also cooked during occasions (but not referred as Vindaloo). The idea behind adding potatoes in lamb curry is that lamb meat is costlier than chicken in India (three times costlier than chicken), hence people add potatoes to have more quantity and to make the curry thicker and tastier. According to folklore, a cook by mistake added more salt to the lamb curry. To balance the salt quantity in the curry he added some boiled potatoes. Since then it has become a practice to add potatoes to goat curry or lamb curry in Orissa and West Bengal. The popularity of the dish inspired the song “Vindaloo“, the unofficial anthem of the England football team for the 1998 FIFA World Cup.
The lamb vindaloo is simply scrumptious and continues its quest to redefine Indian cuisine – bringing the flavor of the lamb and spices to the foreground. This recipe is equally good substituting pork or beef for the lamb. Traditionally it calls for jaggery, a type of sugar, but an equal amount of dark-brown sugar can be substituted.
Recipe: Lamb Vindaloo
Summary: Lamb made with Red chillies dry and pepper.
- cinnamon – 1 – piece
- cloves – 3 – number
- coconut milk or Feni – 1 – cup
- cumin seeds – 1/2 – tsp
- Garlic – 6 to 7 – number
- ginger small – 1 – number
- Lamb – 500 – grams
- mustard seeds – 1/2 – tsp
- oil – 2 – tbsp
- onions – 1 – cup
- pepper corns – 1/2 – tsp
- Red chilli dry – 5 to 6 – number
- salt – 0 – as needed
- Sugar – 1/2 – tsp
- vinegar- 1/2 – cup
- water – 0 – as needed
- Wash lamb apply salt and keep it a side for 1 hr. ( Optional raw papaya blend in a blender and add to the lamb to cook fast or tender)Soak all these in vinegar and coconut milk for 30min red chilli,pepper corns,garlic,ginger,cloves,cinnamon,cumin seeds,mustrad,sugar. Then blend till fine paste.After one hour take the lamb add all the spice mixture mix well and keep a side for 4 hours.After 4 hours take a pan add oil, lamb masala cook for 5min then add chopped onions.
Cover the pan with a lid by adding some water and cook in a low flame.cook till the lamb is tender or oil oozes out.
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: lunch
Those who love to eat the traditional Vindaloo and can prepare this recipe at home and enjoy the taste of the Goan cuisine. Watch the video at: http://www.vahrehvah.com/Lamb+Vindaloo:6224