Vindaloo is a very hot and spicy Indian curry which is popular in the region of Goa, meat is marinated in vinegar or wine and spices & cooked in spicy curry.
800 gm Lamb
1/2 kg Chopped onion
100 ml Groundnut oil
For marination
100 ml Malted vinegar or red wine
10 gm Crushed pepper corns
2 gm Cloves pwd
10 gm Green chilli paste
10 gm Ginger and garlic paste
For vindaloo paste
20 gm Red chilly paste
10 gm Cinnamon pwd
10 gm Cumin pwd
15 gm Coriander pwd
1 tsp Turmeric pwd
60 gm Ginger and garlic paste
100 ml Malt vinegar
Ingredient for serving for 4
800 gm Lamb1/2 kg Chopped onion
100 ml Groundnut oil
For marination
100 ml Malted vinegar or red wine
10 gm Crushed pepper corns
2 gm Cloves pwd
10 gm Green chilli paste
10 gm Ginger and garlic paste
For vindaloo paste
20 gm Red chilly paste
10 gm Cinnamon pwd
10 gm Cumin pwd
15 gm Coriander pwd
1 tsp Turmeric pwd
60 gm Ginger and garlic paste
100 ml Malt vinegar
Method
- Clean, remove excess fat and cut pork into cubes.
- Marinate and rub the lamb cubes with vinegar & spices and keep in a refrigerator at least for 3-4 hours or overnight.
- Make a paste with all the paste ingredients.
- Heat oil and saute onions over a medium heat until golden brown add the paste and cook till oil separates add lamb cubes with the marinade and cook till the lamb is done.
- Adjust the seasoning according to the taste if needed.
- And serve hot.
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