Lamb Vindaloo

• Gluten free

• Meat

  • 500 g Lamb

• Produce

  • 10 Chillies, Dry red
  • 4 Chillies, green
  • 1 Coriander, leaves
  • 6 Garlic
  • 1/4 inch Ginger
  • 1 Lemon lime
  • 1 Onions - 2, medium

• Baking & Spices

  • 3 Cardamom pods
  • 1 inch Cinnamon
  • 5 Cloves
  • 1 tsp Fennel seeds
  • 8 Peppercorns, black
  • 1/2 tsp Poppy seeds/khus khus
  • 1 Salt
  • 1 powder tsp Turmeric

• Oils & Vinegars

  • 3 1/2 tbsp Vegetable oil
  • 2 tbsp Vinegar

• Nuts & Seeds

  • 1 tsp Cumin seeds

Found on relishthebite.com

Description

Ingredients

• Lamb – 500 gms, cut into small pieces
• Dry red chillies – 10
• Vinegar – 2 tbsp
• Poppy seeds/khus khus – ½ tsp
• Black peppercorns – 8
• Cloves – 5
• Turmeric powder – 1 tsp
• Cardamom pods - 3
• Green chillies -4
• Cumin seeds - 1 tsp
• Fennel seeds – 1 tsp
• Ginger – ¼ inch
• Garlic – 6
• Cinnamon – 1 inch
• Vegetable oil – 3.5 tbsp
• Onions – 2 medium, finely sliced
• Salt – to taste
• Coriander leaves – to Garnish
• Lemon lime – 1 tbsp juice

Directions

• Soak red chillies, turmeric powder, black peppercorns, poppy seeds, cloves, green chillies, cardamom pods, cumin seeds, fennel seeds, ginger, garlic, cinnamon in vinegar and 2 tbsp of oil for 30 minutes.
• Blend these soaked spices with vinegar and oil also into a fine paste.
• Take your lamb pieces into a bowl and add required amount of salt. Apply the blended paste to the lamb pieces and marinate for at least 2 hours or overnight.
• I cooked the marinated lamb in a pressure cooker for 5 whistles but you can cook in a pan for 45 minutes or even slow cooker for 2-3 hours.
• Heat oil/ghee in a pressure cooker, add the onion slices, sauté them till golden brown in color. Add the marinated lamb in it. Sauté them for a minute. Then add 2.5 cups of water or add water till the lamb is almost covered. Let it go for 5 whistles. Switch off,wait for the pressure to release, open and mix well. If you find it the consistency to be watery, open it and cook for 5-7 minutes. I did open and boiled it for 5-7 minutes over medium heat.
• Garnish with coriander leaves and squeeze some lime on it.