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Spice up your life with this Lamb Vindaloo 🔥
Heat level: Medium ❤️‍🔥

Ingredients:
Spices to toast (check previous video):

5 dried chillies
8 cloves
1 piece cinnamon stick
5 cardamom (elachi) pods
1 teaspoon peppercorns
1 teaspoon cumin (jeera) seeds
½ teaspoon fennel (soomph) seeds
1 teaspoon coriander (dhania) seeds

Toast the above in a pan on medium heat until it becomes aromatic.
Remove from heat & add to a blender.

Spices to blend:
All the above
1 bulb garlic, peeled
5cm piece of ginger, peeled & cut into smaller pieces
4 red chillies (I used Birds Eye chillies)
1 teaspoon turmeric powder
2 tablespoons chilli powder
1 teaspoon tamarind (puli/imlee) paste
50ml white spirit vinegar
100ml water

add the above ingredients with the toasted spices & blend until it forms a paste.
add to 500 grams of meat (lamb) & marinate over night or at least 2 hours if you’re in a hurry.

Cooking ingredients:
salt to taste
2 tablespoons cooking oil
1 onion, finely chopped
2 bay leaves
1 star anise
2 green chillies, slit
1 sprig curry leaves
2 blended tomatoes
2 potatoes, peeled & cut into quarters
boiling water as needed
freshly chopped coriander (dhania) for garnishing

Method:
To a pot on medium-high heat, add in the cooking oil, onions, bay leaves, star anise, green chillies & curry leaves. Mix & sauté until the onions are translucent.
Add in the marinated meat & salt to taste. Mix well, cover & cook for 10 minutes to allow the meat to seal in the spices.
Add blended tomatoes & some boiling water. Mix, cover & cook for 15 minutes.
Add in the potatoes with some boiling water. Mix until the potatoes are coated in the gravy & cook until the potatoes are soft.
Add more water if needed.
Once the potatoes are soft, turn off the heat & garnish with freshly chopped coriander (dhania) & serve with rice or naans.


Audio: ‪@farooqgotaudio‬

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