Classic Lamb Vindaloo with Homemade Vindaloo Paste

Name: Classic Lamb Vindaloo with Homemade Vindaloo Paste
Ingredients: 1 kg lamb leg; 4 green cardamom pods; 6 cloves; 2 palec cinnamon sticks; 2 PL coriander seeds; 1 ČL cumin seeds; 8 Kashmiri red chilies; 1 ČL mustard seeds; 0.5 ČL fenugreek seeds; 1 ČL black peppercorns; 3 PL vindaloo vinegar; 3.5 PL water; 10 garlic; 2 palec ginger; 0.5 ČL turmeric powder; 2 ČL Kashmiri chili powder; 2 ČL jaggery; 2 ČL salt; 0.5 Šálka fried onions; 2 ČL oil

#lamb#vindaloo#spices#Indian cuisine#SharMissCooking

Enjoy an authentic Lamb Vindaloo featuring tender lamb marinated in a fragrant, spicy vindaloo paste made from toasted whole spices, garlic, ginger, and a perfect balance of heat and tang. Slow-cooked to perfection, this richly flavored curry is best served with naan or rice.

Ingredients extracted via AI

Ingredients

1 kg lamb leg4 green cardamom pods6 cloves2 palec cinnamon sticks2 PL coriander seeds1 ČL cumin seeds8 Kashmiri red chilies1 ČL mustard seeds0.5 ČL fenugreek seeds1 ČL black peppercorns3 PL vindaloo vinegar3.5 PL water10 garlic2 palec ginger0.5 ČL turmeric powder2 ČL Kashmiri chili powder2 ČL jaggery2 ČL salt0.5 Šálka fried onions2 ČL oil

Procedure generated via AI

Cut 1 kg of lamb leg into small pieces.
Prepare the spice mix by gathering 4 green cardamom pods, 6 cloves, 2 cinnamon sticks, 2 tablespoons coriander seeds, 1 teaspoon cumin seeds, 8 whole Kashmiri red chilies (soak these in white vinegar or wine vinegar diluted with water for 30 minutes, then warm them in the microwave for 1 minute), 1 teaspoon mustard seeds, half a teaspoon fenugreek seeds, and 1 teaspoon black peppercorns.
Toast the spices over low heat for 2-3 minutes until fragrant, then set aside to cool.
Prepare the remaining ingredients: 10 garlic cloves, 5 cm piece of ginger, half a teaspoon turmeric powder, 2 teaspoons Kashmiri chili powder, 2 teaspoons jaggery (or sugar), 2 teaspoons salt, and half a cup of fried onions.
Roughly chop the garlic and ginger.
Grind the toasted spices together with the soaked chilies and their vinegar-water mixture, fried onions, garlic, ginger, jaggery, and salt into a smooth paste. Reserve the turmeric and chili powder to add during cooking.
Coat the lamb pieces thoroughly with the paste and marinate for at least 2 hours, ideally overnight.
Heat 2 teaspoons of oil in a heavy-bottomed pan over low heat. Add the chili powder and turmeric, frying for 1 minute until the oil turns a vibrant red color—be careful not to burn the spices.
Add the marinated lamb and sauté for 2 minutes over medium heat, then increase to high heat briefly.
Pour in 1 and 1/2 cups of warm water, stir well, and scrape the bottom of the pan to release any brown bits.