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Lamb Vindaloo

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Lamb Vindaloo Recipe, How To Make Lamb Vindaloo Recipe

Lamb Vindaloo traditionally is a spicy hot dish made with coconut.

Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique tandoor oven. Variations of naan can be found from India to Central Asia on in to the Middle East.

 

 Naan can be made from either all-purpose flour (Maida) or wheat flour. The Naan made with wheat flour has good for health but usually Naa... Read More..

About Recipe

How to make Lamb Vindaloo

(31 ratings)
110 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Lamb Vindaloo
Author : Vahchef
Main Ingredient : Mutton
Servings : 4 persons
Published date : November 04, 2017


Ingredients used in Lamb Vindaloo
• Vinegar - 2 tablespoons.
• Sugar - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Cinnamon stick - 1 piece.
• Cloves - 3 numbers.
• Ginger small - 1 number.
• Garlic - 6-7 cloves.
• Pepper corns - 1/2 tea spoon.
• Red chilli dry (big) - 5-6 numbers.
• Salt - to taste.
• Lamb - 500 grams.
• Oil - 2 tablespoons.
• Coconut milk or feni - 1/4 cup.
• Onions (chopped) - 1 number.
• Water - as required.
• Cardamom - 2 numbers.
• Papaya paste or meat tenderizer - 1 tablespoon.
Method:
  • Wash lamb apply salt and meat tenderizer keep it aside for 1 hour.
  • Red chili, peppercorns, garlic, ginger, cloves, cinnamon, cardamom, cumin seeds, mustard seeds, sugar and soak all these in vinegar and coconut milk for 30minutes
  • Then add mixie jar blend it into a fine paste.
  • After one hour take the lamb add all the spice mixture mix well and keep aside for 4 hours.
  • After 4 hours take a pan add oil, lamb masala cook for 5 minutes then add chopped onions, cover the pan with a lid by adding some water and cook on a low flame.
  • Cook till the lamb is tender or oil oozes out and serve.





Cooking with images





Articles


Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique tandoor oven. Variations of naan can be found from India to Central Asia on in to the Middle East.

 

 Naan can be made from either all-purpose flour (Maida) or wheat flour. The Naan made with wheat flour has good for health but usually Naan is made of all-purpose with yeast and oil. Those who do not eat yeast is usually use yogurt, baking powder and milk. The naan is bread is prepared in the traditional tandoor, but for people who don't have tandoors in the kitchens, they can use thick base tawa or grill plates for preparing the naan. Do not forget to brush butter just before serving hot naan. They go wonderfully with rich curry dishes and frequently offered in restaurants.

 

Different types of naan:

 

  • Plain Naan - most basic form which is brushed with ghee or butter.

 

  • Garlic Naan - crushed garlic and butter topping.

 

  • Kulcha Naan - includes a stuffing of cooked onions.

 

  • Keema Naan - contains a stuffing of chopped lamb mutton or goat meat.

 

  • Roghani Naan - sprinkled with sesame seeds, and is particularly well-liked in Pakistan.

 

  • Peshawari Naan and Kashmiri Naan - stuffed with a blend of nuts and raisins which includes pistachios also.

 

  • Paneer Naan - filled with a stuffing of paneer (cottage cheese) distinctive flavored with ground cilantro and paprika.

 

Amritsari Naan - filled with mash potatoes and spices and also called ‘Aloo Naan,’ originating from Amritsar, India.



 

Comments & Reviews

 

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Recent comments

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LSZ1318 Posted on Sun Feb 03 2013

I used smaller red dried chili peppers but all my food processor did was cut them into small chunks, lol. In no way was I even close to getting that red paste. WTF? I've never seen dried red chilies that large.

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tracey martin Posted on Tue Feb 19 2013

Thank you i never had Indian food just one thing samusa, looking for a recipes for samusa i found you:-) i have now taken my family all over India through my kitchen and you thanks for your warm welcome to your food world l love crab curries vindaloo

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Gone Bananas Posted on Thu Feb 21 2013

Best vindaloo. Use Pataks vindaloo paste, apply to protein, stand for a few hours. Then blend some skinned and seeded tomatoes, onions and some paste. Put protein on hot pan by portions, do not over crowd. You just want to sear it and reserve. With t

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TheMrpalid Posted on Fri Feb 22 2013

Look's great, but I'm intimidated to try it as I've heard it's HOT.

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annotated audrey Posted on Tue Mar 05 2013

Such a good personality! You make me excited to cook Indian food!

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SuperstarTheMasked Posted on Wed Mar 06 2013

this is a cheap fake recipe. you are just trying to plug pataks brand on youtube. not surprising when your name is 'fun trollin'.

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Shadman Aziz Posted on Sun Mar 17 2013

The chillies are dried kashmiri red chillies. You can find them in any good indian grocery and I think Tesco sells them in the World Foods section (in the UK)

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cuallito Posted on Mon Apr 08 2013

What part of lamb did you use?

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carpii Posted on Mon Apr 15 2013

Pataks paste's are no substitute from scratch. All their pastes have a distinct taste (and not that pleasant). You can always tell when a curry has been made from a jarred paste

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stdavross666 Posted on Thu May 02 2013

what do you mean by protein? always looking for easy recipes like this.

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elvischem trailpilot Posted on Mon May 13 2013

are you still alive ?

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olenkas Posted on Tue May 21 2013

I'm still waiting for my Fish Thali.

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