vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Lamb Vindaloo

CHOWLICHI PAAN BAAJI

Chowlichi Paan Baaji

A typical and delicious green leafy dry curry made with cow peas leaves and amaranth leav...

GREEN PAPAYA CURRY WITH KHOYA

Green Papaya Curry With Khoya

GREEN PAPAYA CURRY WITH KHOYA :Green papaya has a very mild, almost bland taste, but it i...

Tari wali andey

Tari Wali Andey

Tari Wali Andey is a remarkable aromatic and flavourful dish emanating its aroma all over...

ALOO POSTO

Aloo Posto

Aloo posto or potatoes with poppy seeds paste is essential Bengali recipe and no lunch is...

DAHI BENDI KASHMIRI

Dahi Bendi Kashmiri

Dahi bhindi or dahi wali bhindi is rich, creamy okra is best to serve with roti or butter...

Paneer Tawa Kofta Curry 1

Paneer Tawa Kofta Curry 1

Koftas made with paneer steamed koftas dropped in a smooth rich gravy....

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

(29 ratings)
110 reviews so far
Prep time
20 mins
Cook time
40 mins
Total time
60 mins
Lamb Vindaloo
Author : Vahchef
Main Ingredient : Mutton
Servings : 2 persons
Published date : December 03, 2016


Ingredients used in Lamb Vindaloo
• Vinegar - half cup.
• Sugar - half tea spoon.
• Mustard seeds - half tea spoon.
• Cumin seeds - half tea spoon.
• Cinnamon - 1 piece.
• Cloves - 3 number.
• Ginger small - 1 number.
• Garlic - 6-7 number.
• Pepper corns - half tea spoon.
• Red chilli dry - 5-6 number.
• Salt - to taste.
• Lamb - 500 grams.
• Oil - 2 tablespoons.
• Coconut milk or feni - 1 cup.
• Onions - 1 cup.
• Water - as required.
Method:
  • Wash lamb apply salt and keep it a side for 1 hour. ( 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 30minutes red chilli, pepper corns, garlic, ginger, cloves, cinnamon, cardamom, cumin seeds, mustrad seeds, 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 5 minutes 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 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

 


 
  You need to login to continue, click here
 

  • profile image
  • LSZ1318

    •  14  
    •  391  
    •  5  
   2013-02-03

I used smaller red dried chili peppers but all my food processor did was cut the...

  • profile image
  • tracey martin

    •  14  
    •  391  
    •  5  
   2013-02-19

Thank you i never had Indian food just one thing samusa, looking for a recipes f...

  • profile image
  • Gone Bananas

    •  14  
    •  391  
    •  5  
   2013-02-21

Best vindaloo. Use Pataks vindaloo paste, apply to protein, stand for a few hour...


  • profile image
  • TheMrpalid

    •  14  
    •  391  
    •  5  
   2013-02-22

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

  • profile image
  • annotated audrey

    •  14  
    •  391  
    •  5  
   2013-03-05

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

  • profile image
  • SuperstarTheMasked

    •  14  
    •  391  
    •  5  
   2013-03-06

this is a cheap fake recipe. you are just trying to plug pataks brand on youtube...


  • profile image
  • Shadman Aziz

    •  14  
    •  391  
    •  5  
   2013-03-17

The chillies are dried kashmiri red chillies. You can find them in any good indi...

  • profile image
  • cuallito

    •  14  
    •  391  
    •  5  
   2013-04-08

What part of lamb did you use?

 
  • profile image
  • carpii

    •  14  
    •  391  
    •  5  
   2013-04-15

Pataks paste's are no substitute from scratch. All their pastes have a disti...


  • profile image
  • stdavross666

    •  14  
    •  391  
    •  5  
   2013-05-02

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

  • profile image
  • elvischem trailpilot

    •  14  
    •  391  
    •  5  
   2013-05-13

are you still alive ?

 
  • profile image
  • olenkas

    •  14  
    •  391  
    •  5  
   2013-05-21

I'm still waiting for my Fish Thali.

 

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter