[CH] Lamb Vindaloo and VINDALOO
Chet Bacon (hcbacon@connix.com)
Sun, 14 Feb 1999 05:54:28 -0500
Lamb Vindaloo
Sanjiv Singh
This recipe is from Esquire Magazine, 1986. Each time I have made it, I
have had very good results. The finished dish is a spicy lamb dish that
is quite exquisite. Be warned that this recipe takes quite a bit to put
together. It can be adapted to chicken by substituting kiwi pulp for the
tamarind.
3 lbs boneless lamb, plus 3 meaty lamb bones
1/4 cup vegetable oil
1/4 cup cider vinegar
3 tablespoons tamarind pulp
salt to taste
2 tablespoons vegetable oil
1 big white onion
6 garlic cloves
2 tablespoons fresh ginger root
1/2 cup vegetable oil
3 cups onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground mustard
3 teaspoons turmeric
1 1/2 teaspoons red (cayenne) pepper
3 teaspoons paprika
1 teaspoon ground sumac (optional)
1 teaspoon ground cinnamon (optional)
hot water
Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl
with the oil, vinegar, tamarind and salt. Marinade at room temperature
for 8 hours, or refrigerated for at least 24 hours.
Put two tablespoons oil, onion, garlic and ginger in a food processor
and puree.
Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and
saute until they are caramel brown, stirring constantly to avoid
burning. Add the puree.
Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika,
sumac and cinnamon. When the spices begin to sizzle and turn dark (about
15 seconds),
add the lamb and bones; reserve the marinade. Cook until slightly seared
(about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid;
add to pan and
bring to a boil, then lower the heat and simmer, partially covered,
until meat is very tender (about 30 minutes).
Pick out and discard the bones and serve over rice.
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VINDALOO #1
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* Exported from MasterCook *
VINDALOO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian Meats
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Coriander seeds
1 tb Poppy seeds
1 tb Red mustard seeds
1 tb Cumin seeds
1/2 c Corn or peanut oil
2 tb Dried hot red chili flakes
1 tb Ginger, fresh -- grated
4 Garlic cloves -- ground to a
-paste
1 lb Pork, boneless -- cut in 2"
-cubes
1 lb Beef, boneless -- cut in 2 "
-cubes
1 t -salt, to taste
1 c -Water
1/2 c Vinegar
"Vinegar is a preservative & therefore the vindaloo
may be kept in the refrigerator for several days
before using. In fact, the flavour are intensified if
the vindaloo is eaten one or two days before cooking,
warm slightly. ... The vindaloo requires that a
substantial amount of oil be used in the preparation.
For our purpose & without compromising the flavor, I
have suggested that the excess oil be poured off
before dining. Toasting & grinding the whole spice
seeds is the old-time method & very effective in
deriving the most flavor. However, I have also lightly
toasted ground spices, which is an improvement over
using them directly from the container. The recipe is
one prepared by the Bhatia Christians of Calcutta, a
group of Anglo-Indians who have intermarried with
Bengali Indians."
Lightly toast the coriander, poppy, mustard seeds, &
cumin seeds in a dry skillet for 2 or 3 minutes until
the aroma is released. Grind the seeds in a processor
to a fine powder. Set aside. Heat the oil in a pan &
add all the toasted dry spices, the chili flakes
ginger and garlic. Stir fry over moderately low heat
for 2 min. Add the meat & stir continuously for 10
minutes as the meat browns. Add the water, cover the
pan & cook until the meats are tender, about 1 hour.
When the meats have been fully tenderized, add the
vinegar & continue to cook until the vinegar
evaporates & the oil has risen. This is an indication
that the vindaloo is ready. At this stage, all the oil
may be poured off before serving. Serve warm with
plain white rice & masoor dal.
SERVES:6 Source: The Anglo-Indian chapter in _The
Varied Cuisines of India_ by Copeland Marks originally posted by
Anne MacLellan
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VINDALOO #2
------------- Recipe Extracted from Meal-Master (tm) v6.14
------------------
Title: Vindaloo (Goan-style hot and sour pork)
Categories: Indian Ethnic Spicy Main dish
Servings: 6
2 t whole cumin seeds 2 ea Hot, dried red
chilies
1 t black pepper corns 1 t cardamom seeds
3 ea In stick cinnamon 1 1/2 t black mustard seeds
1 t fenugreek seeds 5 T white wine vinegar
1 1/2 t salt 1 t brown sugar
5 T vegetable oil 2 ea Medium onions cut
into rings
1 1/3 c water 2 lb pork cut into 1"
cubes
1 ea One in cube ginger chopped 8 ea Cloves garlic peeled
1 T ground coriander seeds 1/2 t turmeric
Grind cumin seeds, red chilies, peppercorns, cardamom seeds,
cinnamon,
black mustard seeds and fenugreek seeds in a coffee-grinder or
other
spice grinder. Put the ground spices in a bowl. Add the vinegar,
salt
and sugar. Mix and set aside.
Heat the oil in a wide, heavy pot over a medium flame. Put in
the
onions. Fry, stirring frequently, until the onions turn brown
and
crisp. Remove the onions with a slotted spoon and put them into
the
container of an electric blender or food processor. (Turn off
the
heat.) Add 2-3 tablespoons of water to the blender and puree
the
onions. Add this puree to the ground spices in the bowl. (This is
the
vindaloo paste. It may be made ahead of time and frozen.)
Dry off the meat cubes with a paper towel and remove large pieces
of
fat, if any.
Put the ginger and garlic into the container of an electric blender
or
food processor. Add 2-3 tablespoons of water and blend until you have
a
smooth paste.
Heat the oil remaining in the pot once again over a medium-high
flame.
When hot, put in the pork cubes, a few at a time, and brown them
lightly
on all sides. Remove each batch with a slotted spoon and keep in
a
bowl. Do all the pork this way. Now put the ginger-garlic paste
into
the same pot. Turn down the heat to medium. Stir the paste for a
few
seconds. Add the coriander and turmeric. Stir for another few
seconds.
Add the meat, any juices that may have accumulated as well as
the
vindaloo paste and the water. Bring to a boil. Cover and simmer
gently
for an hour or until port is tender. Stir a few times during
this
cooking period. Serve with rice.
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