Easy Lamb Vindaloo at Home

• 份量: 6 servings
• 准备时间: 20 minutes
• 总时间: 5 hours 40 minutes

配料

2 ⅕ pounds boneless lamb (~ See Notes below)

1 tablespoon Kashmiri ground red chili (~ See Notes below)

1 tablespoon ground coriander (~ Make sure this spice is fresh)

2 teaspoons paprika

1 1/2 teaspoons smoked paprika (~ Or more regular paprika)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons sugar

1 teaspoon turmeric

1 teaspoon sea or table salt (~ Or 2 tsps Diamond Crystal Kosher salt)

1/2 teaspoon ground black pepper

1 tablespoon ginger garlic paste (~ Or 2 tsp each ginger and garlic purée)

1/4 cup cider vinegar (~ Or rice, malt or coconut vinegars)

1 tablespoon neutral oil

2 cups onion (~ Finely chopped)

1/4 teaspoon sea or table salt (~ Or 1/2 tsps Diamond Crystal Kosher salt)

1 1/2 cups water

1 teaspoon dried fenugreek leaves (kasoori methi) (~ Optional)

1 sprig curry leaves (~ Optional)

3 medium potatoes (~ Optional. Peeled and cut into 1-inch cubes)

1 teaspoon garam masala (~ Buy or make)

3 to 4 teaspoons lemon juice (~ To taste)

2 tablespoons cilantro (~ Chopped, if not using curry leaves)

1 tablespoon cilantro (~ For garnish)

步骤

Make the Vindaloo Paste

Please see Notes on some meat ideas. Cut the lamb into 1 to 2-inch cubes depending on your preference. The larger pieces will take longer to cook, however. Or, buy lamb stew meat if you prefer.

In a bowl large enough to hold the lamb, mix all the marinade ingredients. Stir in the lamb and thoroughly coat with the vindaloo paste. Allow to marinate for at least 4 hours, or overnight.

Make the Sauce

In a dutch oven or heavy-bottomed saucepan over medium-high heat, add the oil. When the oil is hot add the chopped onions and salt. Sauté until the onions begin to brown; about 8 to 10 minutes.

Stir in kasoori methi, if using, and the marinated lamb. Sauté for 4-5 minutes stirring occasionally. Add a splash of water if the marinade begins to stick to the bottom of the pan.

Add the water and curry leaves, if using, and stir to combine. At the beginning, the water should just barely cover the meat. Turn the heat up briefly until the curry begins to bubble. Note: You can adjust the consistency of the gravy at the end.

If adding potatoes. stir them into the curry at the 1-hour mark, regardless of the cooking method you choose. Remove the stew when the meat is tender because it can dry out if cooked for too long.

Cook on the Stovetop

Cover the saucepan and turn the heat down to low to medium-low, or the temperature at which the curry cooks at a low simmer. Cook for one to two hours, depending on your stove and the size of the cubes of meat you use. Stir occasionally until the meat is tender adding more water if the stew gets too dry.

Cook in the Oven

Preheat the oven to 350°F (180°C) and slow cook the vindaloo covered for one to two hours, or until the lamb is fall-apart tender and the sauce has thickened.

Finishing the Vindaloo

Stir in the lemon juice and garam masala. Check for salt, sugar, acid level, and chili heat. If you want to thicken the sauce, simmer uncovered or until it reaches the desired consistency. If the gravy is too thick, add some water. Garnish with a flurry of cilantro.

营养

• 卡路里: 283 kcal
• 总脂肪: 9 g
• 饱和脂肪: 2 g
• 不饱和脂肪: 5 g
• 反式脂肪: 0.01 g
• 胆固醇: 67 mg
• 钠: 572 mg
• 总碳水化合物: 27 g
• 膳食纤维: 4 g
• 总糖: 4 g
• 蛋白质: 24 g