Lamb Vindaloo

A vindaloo is one of the Indian hottest curry dishes, from the Goa region. You need a lot of ingredients.

This recipe is for 6 persons. Preparation time is 90 minutes and 24 hours marinating.

Ingredients:

• 1 kg of lamb
• 600 gr potatoes
• 4 dried red peppers
• 2 tbsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp black peppercorns
• ½ tsp mustard seeds
• 1 tsp fenugreek seed
• 3 cloves
• 1 cinnamon stick
• 1 tbsp tamarind concentrate
• 1 medium onion, grated
• 2 tsp pressed garlic
• 2 extra medium onions in thin slices
• 3 tbsp ghee (= saltless butter)
• 3 cardamoms
• 2 tsp finely chopped ginger
• 2 bay leaves
• 1¼ dl (low-fat) yogurt

Preparation method:

1. Cut the meat into cubes of 3 cm and place them in a bowl (not of aluminum).
2. For the vindaloo paste: roast peppers, coriander, cumin, peppercorns, mustard seeds and fenugreek seeds in a dry wok or pan with a non-stick coating until they are dark brown and very fragrant.
3. Grind cloves and cinnamon stick to a fine powder, mix it with roasted herbs and add tamarind, grated onion and garlic.
4. Mix the vindaloo paste with the meat and cover with plastic. Marinate for a day, turn over a few times.
5. Fry the onion slices in ghee until they are well browned. Add cardamoms, ginger and bay leaves and fry the mixture briefly. Add meat and let it color well. Add yogurt; cook briefly. Add so much water that the meat has just been covered. Lower the heat, put a lid on the pan and let it simmer for 30 minutes.
6. Peale and dice the potatoes and add for 30 minutes. Remove the lid and let it cook until the meat is tender and the sauce has thickened.

Note: if you cook with yogurt, do not let the sauce boil, otherwise it will sift. Serve with white rice or naan