Indian Lamb Vindaloo

Vindaloo is an Indian curry dish popular in the region of Goa, Vasai, the surrounding Konkan, Kerala and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. They are usually made with pork although they can be made with any kind of meat including beef, mutton, chicken etc. A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"), a vindaloo is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish "vindaloo".

View Save Print (Indian Lamb Vindaloo)

1This is a super spicy Indian curry dish. You may substitute, beef, chicken or pork if desired.

2 Blend first 12 ingredients in a food processor until a paste forms.

4 Add lamb and potatoes and sauté for another 5 minutes. occasionally, about 3 minutes.

4 Add lamb and potatoes and saute for another 5 minutes.

5 Add broth and bring to a boil.

6 Reduce heat to medium low, cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes.

7 Uncover and simmer until lamb is cooked through, about 15 minutes longer.

8 Season with salt and pepper to taste. If you like it blazing hot you can add more Habanero Pepper if desired More..!