Re: [CH] A new experience ... Lamb Vindaloo!!!
Michiel Overtoom (motoom@xs4all.nl)
Fri, 20 Jul 2001 16:28:07 +0100
T wrote...
>The only place in the whole of Europe where I've ever had food that was hot
>to the point where I wouldn't have wished for it to be hotter was at an
>Indian restaurant in Amsterdam, a lamb vindaloo, and I didn't even have to
>ask for extra heat when ordering.
Lamb Vindaloo is traditionally very hot. It is believed that vindaloo
originated from the portuguese colony Goa in India; the rest of Indian
kitchen is not that hot.
Lamb Vindaloo is a favourite of mine. I frequently order it at my local
Indian take-away (I live in the Netherlands). It's the hottest dish on the
menu. And indeed, this is not exaggerated! After a few bites a wonderful,
delayed heat begins developing throughout my stomach and head... When I'm
finished, I have to use a towel to dry my hair and a piece of toilet paper
to dry my nose. Wow, what an invention!
Sometimes I make lamb vindaloo at home, the easy way:
500g lamb meat, diced
five tablespoons Patak Vindaloo Curry
chopped chile (do not remove the seeds!)
chopped onion
chopped garlic
some water
Let bubble for a hour-and-half or so, until the stew has thickened somewhat.
Don't forget stirring from time to time and add some water if necessary.
Before serving, add a diced boiled potato, and sprinkle some fresh coriander
leaves over the dish.
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Michiel Overtoom - motoom@xs4all.nl // Computers are Creative Wonder Machines