Lamb Vindaloo Recipe (Goat Vindaloo)

Method15 steps · about 7 hr 55 min

1. 1

   Step 1: Whole-chili route only: deseed the twenty dried Kashmiri chilies and soak in the quarter cup palm/chosen vinegar and quarter cup hot water. If choosing the separate tablespoon chili-powder replacement, skip soaking and reserve those liquids for 3.

   Uses twenty dried chilies only whole chili route · quarter cup vinegar only whole chili soaking route · quarter cup water only whole chili soaking route

2. 2

   Step 2: Grind coriander, cumin, cloves (6), the 2–3 inch cinnamon piece, mustard and initial salt (½–¾ tsp) with EITHER ten whole peppercorns or the separate quarter teaspoon ground pepper. Do not use both pepper choices.

   Uses 2 tbsp coriander seeds · 1 tsp cumin seeds · ten peppercorns only whole pepper choice · 6 cloves · 2–3 inch cinnamon stick · 0.5 tsp mustard seeds · ½–¾ tsp salt · quarter tsp ground pepper only replacing peppercorns

3. 3

   Step 3: Add the paste teaspoon jaggery (1 tsp), 25 g ginger and 25 g garlic to the ground spices. Add EITHER the soaked whole chilies with all their vinegar/water or the separate tablespoon chili powder with the reserved quarter cup vinegar and water. Blend smooth, adding only the separate 1–2 tbsp extra blend water if needed.

   Uses 1 tsp jaggery · 25 g garlic · 25 g ginger · 1–2 tbsp extra water (blending only) · one tablespoon chili powder only whole chili replacement · quarter cup vinegar only powder route, not already used 1 · quarter cup water only powder route, not already used 1 · only whole chili route, including all soaking liquid

4. 4

   Step 4: Taste only this meat-free paste and adjust with optional 1–3 tsp extra chili powder, extra vinegar and a little from the separate three-quarter teaspoon adjustment-salt supply. Reserve any unused adjustment salt for 13.

   Uses 1–3 tsp Kashmiri red chili powder · only some adjustment salt from separate ¾ tsp stock if needed · extra vinegar only to adjust paste flavor · same chosen whole chili or powder route paste

5. 5

   Step 5: Coat the lamb (1.25 lb) with turmeric (0.25 tsp) and the same adjusted vindaloo paste. Cover and refrigerate at least six hours or overnight.

   Minimum refrigerated vindaloo marinade · 360 minUses 1.25 lb lamb · 0.25 tsp turmeric · same paste after tasting before raw meat

6. 6

   Step 6: Keep the marinated lamb refrigerated until ready to cook. Bring it out while preparing the cooking pan; do not leave it at room temperature for a long holding period.

   Uses same lamb after at least six hours chilled marination

7. 7

   Step 7: Chop the onion (1 cup) very finely if using.

   Uses 1 cup onion

8. 8

   Step 8: Heat oil (4 tbsp) in a pan or a dutch oven or a braiser.

   Uses 4 tbsp oil

9. 9

   Step 9: Add the finely chopped onion from 7 to the heated oil and sauté over medium until golden.

   Uses same onion prepared for frying · same four tablespoons heated once

10. 10

    Step 10: Add only the same marinated lamb from 6. Sauté over medium-high five minutes until the paste becomes aromatic, then cover and cook another three minutes over medium-low.

    Uses same onion and oil, no fresh raw repeat · same lamb brought out only when ready to cook

11. 11

    Step 11: Add optional fresh curry leaves (1 sprig) and sauté two minutes. Add only the first one cup from the 1½–2 cup braising-water supply and mix.

    Uses 1 sprig curry leaves · first one cup from 1½–2 cup braising water · same meat with vindaloo paste

12. 12

    Step 12: Cover and simmer gently about ninety minutes or longer until fork-tender, stirring every fifteen minutes. After about forty minutes add only the remaining half to one cup from the same measured stock in batches. Use separate extra hot water only if more is required; the meat and thickening endpoint control readiness.

    Braise Lamb · 90 minUses only remaining ½–1 cup of same 1½–2 cup stock · extra hot braising water only beyond listed 1½–2 cup stock if needed · same pot after the initial one cup stock

13. 13

    Step 13: Once the meat is fully cooked and fork-tender, taste and add the separate finishing 1–2 tsp jaggery/sugar and only any unused adjustment salt. Uncover and evaporate excess liquid to a thick sauce.

    Uses 1–2 tsp jaggery · only remaining adjustment salt from same ¾ tsp separate stock · same meat after about ninety minutes and fork-tender check

14. 14

    Step 14: Finish with a thick, semi-dry sauce rather than a watery curry.

    Uses same cooked curry reduced to suit

15. 15

    Step 15: Serve the finished vindaloo with prepared rice or bread. For next-day flavor, cool promptly and refrigerate within two hours; keep refrigerated overnight and reheat until steaming hot before serving.

    Uses same completed semi-dry curry