Re: [CH] A new experience ... Lamb Vindaloo!!! (Warning Long!!)
Joan Sullivan R.Ph. (Joan@adobedrug.com)
Thu, 28 Feb 2036 06:18:57 -0800
All,
The only time I've had vindaloo was when I made it using the recipe in the
Penzeys Spices catalogue. I ordered the Vindaloo Seasoning from them &
served it at a Superbowl party attended by many English & Irish ex-pats. My
husband had said to bring food, & I thought it would be a hit. When we
arrived we discovered that our host (English) had made his "famous Vindaloo"
for the party. Of course I'd never planned to stage a cook-off & I was
embarrassed at my social faux-pas, but since the stew & saffron basmati rice
were already cooked, I decided to have some fun with it.
My recipe used pork & his used chicken. I'd always heard that this gang
could "take the heat," & since I'm an asbestos-tongued chile-head, I decided
to make mine as authentic as I could, & I'd always heard that Vindaloo was
quite hot. Unfortunately for social convention, my stew was much better in
all regards. The recipe produces a very deep & wonderful spice flavor & was
severely hot. His was more tomato-based & not as rich & hot.
Penzeys Vindaloo Seasoning (no affiliation) contains:
"Hand-mixed coriander, garlic, cumin, ginger, cinnamon, crushed brown
mustard, cayenne pepper, jalapeno pepper, cardamom, turmeric, black pepper &
cloves."
Penzeys recipe:
"This hot & spicy blend comes from Goa, a small state nestled in the middle
of he Malabar Coast of India. Though control of Goa was returned to India
in 1961, the four & a half centuries of Portuguese rule left many lasting
impressions. Pork Vindaloo is a favorite dish of the Catholics, who make up
a third of the population of Goa. The Muslims and Hindus of India do not
eat pork, preferring Vindaloo lamb, chicken or duck. This blend is hot, but
has been toned down for American tastes. Mix 2-5 Tbl.spice in 2-5 Tbl.water
(I used the full 5 Tbl.), set aside. Heat 5 Tbl.oil (I used peanut), brown
4 cubed red potatoes. Brown 1 & 1/2 lb. pork cubes (I used pork butt),
remove, then brown 1 large minced onion. Put browned pork back into pot,
add Vindaloo paste, 1 Cup water, 6 Tbl.vinegar and 1 tsp. salt (I ended up
using a lot more salt for my taste), cook 30 minutes. Add potato, then cook
for 30 minutes. For the authentic fiery hot style Vindaloos that are served
in the open-air beach front restaurants, add an equal part cayenne pepper (I
wanted to add the full complement of cayenne, but I thought I might kill
people. I added less than 5 Tbl., & it was still blazing. I loved it, but
the party-goers, who are all "I can eat anything," were sweating off pounds
of water).
Penzeys' Spices catalogue # is 1-800-741-7787.
Cheers,
Joan
> Lamb vindaloo sounds like something I'd like to try...anyone have a recipe
> since we don't seem to have an India restaurant in town. (I think)
> Thanks,
> Diane