How do I prepare Lamb Vindaloo? I've tried a couple of recipes, but can never get to taste like a Restaurants

Authentic Lamb Vindaloo





Use freshly ground spices instead of premade spice mixes or curry pastes for a real authentic taste. Also, marinate the lamb at least overnight.





Chili pepper was introduced by Portuguese trader during 16th century. With this came the creation of Vindaloo dishes in Goa. I believe that Vindaloo is the oldest dish using chili pepper in India. The only evidence I can provide is the time line when Portuguese traded with India and colonization of Goa by Portuguese and use of wine vinegar in the dish. You can use this recipe with mutton, beef, chciken or even eggs as well.





Ingredients:





2 lb lamb, cubed


2 tablespoon coriander seed


1 tablespoon cumin seed


2 lb tomatoes, crushed


14 garlic cloves, crushed


6 bay leaves


1 ginger (fresh), 2 inches, finely ch; opped


1/2 teaspoon black pepper, ground


1/2 teaspoon cardamon seed


1/2 teaspoon cinnamon


1/2 teaspoon cloves


1/2 teaspoon cayenne


2 teaspoon mustard seed, ground


1 tablespoon turmeric


1 cup wine vinegar


2 medium onions


2 medium potatoes


2 tablespoon butter





METHOD:





Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar. Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient.





Finely chop the onions and potatoes and saute them for 5 minutes in the butter.





Add the lamb and spice paste and simmer over low heat for half an hour. The marinating does add a lot of flavor and makes the meat much more tender.


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Fantastic recipe for home made Vindaloo curry paste:





http://www.bellaonline.com/articles/art5鈥?/a>How do I prepare Lamb Vindaloo? I've tried a couple of recipes, but can never get to taste like a Restaurants
There could be a lot of things going on here.





Maybe your restaurant ';Americanizes'; the vindaloo; I've been in many Indian restaurants and most either tame down the spicy Indian flavors or else they warn customers about the more challenging fare.





Then again, maybe it's your ingredients. Try getting the spices from a shop that specializes in Indian products--if there's not one of those near you, try to find an ethnic foods shop for a nation near India...above all, understand that the curry powders, etc. sold in USA supermarkets will not be up to the task.





Last possibility; your recipes are not the ones that you'd like. Google 'vindaloo recipe' and try several until you have the one that sings to you.How do I prepare Lamb Vindaloo? I've tried a couple of recipes, but can never get to taste like a Restaurants
Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo


Recipe #1401773 ratings


Extremely delicious recipe and so easy to prepare. Has become a family favourite in our home!! Please note the amount of chilli can be adjusted depending on how hot you want it! This is just right for our palates.


by MilliesMum | Edit...My Notes





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4 servings 1陆 hours 8 min prep


Change to: servings US Metric


800 g lean meat, cut into 3cm pieces


1 large onion, finely sliced


2 teaspoons ground cumin


1/4 teaspoon chili powder


2 teaspoons yellow mustard seeds (ground)


1 1/2 teaspoons ground cinnamon


1/2 teaspoon ground cardamom


2 teaspoons ground turmeric


1/2 teaspoon ground cloves


1 tablespoon black peppercorns (cracked)


2 teaspoons olive oil


1 teaspoon salt


1 teaspoon sugar


1/3 cup white wine vinegar


3 teaspoons garlic (crushed)


1 1/2 teaspoons ginger (crushed)





Not the one? See other Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo Recipes


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Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.


Heat oil in medium to large pot and add onions. Stir until onions are soft.


Add vindaloo mix to pot and cook for 1 to 2 minutes.


Add meat and mix so that it is covered with the vindaloo mix.


Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.





Difficulty: Moderately Easy


Things You'll Need


Lamb (without bones) 3/4 pound


Yogurt 1/4 cup


Saffron 1/4 teaspoon


Onions 3/4 large


Garlic Paste 2 teaspoon


Ginger Paste 2 teaspoon


Turmeric (Haldi powder) 1/2 teaspoon


Vegetable Oil 1/2 cup


Poppy Seed(Gasagasaalu , Khas Khas seeds) 2 teaspoon


Black pepper corns (pepper corns)


Dry Red Chili 5 medium


Cloves (Whole) 1/2 teaspoon


Cinnamon Sticks (flat) 3 inch


Cardamom 10


Salt to taste


Steps


1Step OneRemove seeds from the dry red chilis. Next, adding a little amount of water, grind until soft, all the ingredients of set 2. Cover and keep aside.


2Step TwoCut lamb meat into bite sized pieces. Mix lamb, yoghurt, turmeric and salt. Keep aside.


3Step ThreeHeat oil in a wide non-stick skillet and when oil is hot, add chopped onions and fry until onion is deep brown. Remove half of these browned onions and keep aside. To the remaining onions in the skillet, add ginger and garlic pastes and fry for 3 minutes. Next, add lamb pieces and 1/2 cup of warm water, cover and cook until meat is soft.


4Step FourNow, add the remaining browned onion which was kept aside along with saffron and the spice paste, cover and cook on low heat for a further 15 minutes.
Lamb Vindaloo





Ingredients





1. Lamb cubed 1';: 3 Pounds


2. Vegetable oil: 1/2 Cup


3. Wine Vinegar: 1/4 Cup


4. Tamarind pulp: 3 Tablespoons


5. Salt: 2 teaspoon


6. Finely chopped onion (Preferably ground): 1/4 Cup


7. Minced Garlic: 1/4 Cup


8. Finely chopped fresh ginger: 1 Inch


9. Ground Cumin: 1-1/2 teaspoon


10. Ground Coriander: 1 teaspoon


11. Ground Cloves: 1/2 teaspoon


12. Ground mustard seeds: 1 teaspoon


13. Turmeric: 1 teaspoon


14. Lal Mirch (Ground Cayenne): 1-1/2 teaspoon


15. Ground Black pepper: 1/2 teaspoon


16. Cinnamon powder: 1 teaspoon


17. Finely Chopped Onions: 2 Cup


18. Vegetable oil: 1/4 Cup


19. Degi Mirch (Paprika): 1 teaspoon


20. Water: 2 Cups








Method





Step 1: In a stainless steel or glass bowl, combine items 1 through 16. Cover and marinate in refrigerator for 12 hours.


Step 2: In a heavy bottom pan, add 1/4 oil and heat. Add finely chopped onions, saut茅 till onions start to turn brown.


Step 3: Remove lamb from marinate and and add to onions. Save marinate mixture. Continue frying the lamb till it is seared.


Step 4: Start pouring the marinate, 2 Tablespoons at a time continue frying as it gets pasty, continue till all the marinate has been added.


Step 5: Stir in Degi Mirch. Add water. Bring to a boil. Simmer on medium heat about 30 minutes or till lamb is tender. You may add more water as needed to get the consistency of the sauce you like.


Garnish with fresh chopped Cilantro.
I am a former chef and have made various vindaloos many times, all those recipes are helpful, to your question was how to get the restaurant taste in the sauce and tenderness in the meat, one respondant said use fresh ground spices, that is a good start, vindaloo like filipino adobo needs a marinating for a few hours to have the flavours get into the meat.





Most restaurants will use either shoulder or leg for the meat plus poach the meat like the chinese do an oil blanch for the foods, and they have all the ingredients ready cut and just do it at the last minute, but with lamb like pork it can be tricky.





My best advice is to have all the ingredients ready par-cook the lamb, or brown it in a pan and let it simmer in a crockpot, this will give you a concentrate flavour and the meat will be tender, plus you can let it cook all day while at work or doing your daily involvements.
It is all about confidence.


Take any amount of spices you can lay your hands on. Ground them in vinegar. Add little sugar which will balance sour taste of vinegar and sharpen the taste of spices. Sugar also acts like a meat tenderizer. Add this to the meat you wish to use, Do not trim the meat (In fact add extra fat if you can) Keep the meat overnight and cook it the next day over slow fire for 2-3 hours. Cool it and keep. Use as and when necessary by warming just before serving.


The idea is to dry out all the water and let the meat stand in fat so it can be preserved for a long time (week atleast) You may add little water when warming.