Lamb Vindaloo

Lamb Vindaloo Ingredients

800 G Meat Of Choice

Marinade

15 dried kashmiri chilies (soaked in hot water for 30 mins, rinsed & drained)3 cardamom3 cloves2 inch cinnamon stick1 cup shallot or onion8 cloves garlic2 inch ginger1 tsp cumin seeds1 tsp coriander seeds1/2 tsp black peppercorns1 tbsp malt vinegar1 tbsp vegetable oil2 tbsp water

Instructions

Combine All The Ingredients In A Blender Or Food Processor, Puree Into A Smooth Paste (Add More Water If Necessary)Combine With Meat & Marinate For At Least 5 Hrs Or Overnight.

Curry

2 tbsp vegetable oil1 cup shallot or onion (finely diced)1 tbsp kashmiri chilli powder1 tsp kasoori methi (dried fenugreek leaves, optional)1 tsp salt (to taste)1 tbsp tomato paste2 tsp tamarind paste1 tsp coconut palm or brown sugar1/2 tsp Worcestershire sauce3 cups water

Steps To Make Curry

In a large pot, heat oil on medium high.Add onion & cook for 5 mins until they turn translucent.Add marinated meat, chilli powder, kasoori methi & tomato paste, sauté for 5 mins (careful not to burn, add some water if necessary)Add the rest of the ingredients, stir well & let it come to a boil.Lower heat, simmer for 2 hours, taste to adjust seasoning, continue cooking until gravy reaches desired consistency & meat is tender (add more water if needed)Serve curry with roti, rice or any other carbs of choice.