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New: March 2014
Adapted from Titli's busy kitchen
Ingredients
2-3 lbs bonless lamb
3 onions, chopped
3 large red skinned potatoes, peeled and cut into cubes
1 28 oz can whole tomatoes
3 tbsp ghee or vegetable oil
Vindaloo Paste
1 Tbs black mustard seeds
1.5 tsp fenugreek seeds
1.5 tsp black peppercorns
4 bay leaves
1 Tbs coriander powder
0.5 Tbs salt
1.5 tsp cumin powder
1.5 tsp hot chilli powder
1.5 tsp of the seeds from green cardamoms
0.75 tsp cinnamon powder
0.75 tsp clove powder
0.75 tsp turmeric
4 green chillis, chopped
2 tbsp garlic & ginger paste
~6 tbsp white vinegar
1. Grind the mustard seeds, fenugreek seeds, peppercorns and bay leaves to a fine powder. 2. Combine with the remaining vindaloo paste ingredients and grind. Add sufficient white vinegar to make a thick paste.
3. Mix the paste with the lamb and leave to marinate overnight.
4. Heat the ghee in a pan and fry the onions for 5-10 minutes until golden. Remove with a slotted spoon and put to one side.
5. Add the lamb and its marinade into the pan and stir-fry for 5 minutes to seal the meat.
6. Add in the tomatoes and the cooked onions. Cover and simmer for 30 minutes. Remove the lid for the last 10 minutes of cooking.
7. Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drain.
8. Add the potatoes to the cooked vindaloo and serve.
