PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Vindaloo "Mike"
  Back To Index
    Vindaloo "Mike"

    Part A

    • 2lb Leg of Lamb boned, cut into 1 inch pieces
    • 1 Medium sized onion peeled and shredded
    • 8 tbsp Cooking oil
    • 1 tsp Salt
    • 1 tsp Garlic paste
    • 1 tsp Ginger paste
    • 2 cups Water
    • 1 tsp Malt vinegar
    Part B
    • 3 large onions peeled and chopped and boiled in 2 cups of water in a small
      boiling pot, remove and let to cool.Crush with their juice with an electric blender.
    • 1 tbsp Fresh lemon juice
    • 4 tsp Chilli powder
    • 1 tsp Garam masala
    • 3 tsp Tomato puree
    • 1 tsp Paprika
    • 1 tsp Ground cumin
    • 1 tsp Ground corriander
    • 2 tsp Ground turmeric
    • pt Water
    • 1 Medium sized potato, peeled and cut into 4 pieces and soak in cold water. (Drain before using)

    Mix all the ingredients together from part A in a boiling pot or heavy based saucepan, start cooking over a high flame uncovered, when the ingredients begin to boil stir and turn the flame to a medium heat and cover and continue to cook for 35 minutes. Stir the ingredients frequently watching they don't stick to the bottom of the pan. After 35 minutes, add the ingredients from part B , stir and mix well. Wait until they begin to boil and again stir and turn the flame to low. Cover the pot with its lid and and continue to cook for another 35 minutes undisturbed. Now remove from the heat and leave to rest for ten minutes.

    Serve with rice or any sort of bread or even chips!

    Origin: Mick Gower's Indian Recipes
    Posted By: Mike

    *BACK TO LAMB*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com