Recipe of Lamb Vindaloo
Today I will show you how to prepare lamb Vindaloo, it is an Asian recipe with a super soft meat that melts on the palate.
Excellent dish for a get-together with friends
6
Servings
10 min
Preparation
50 min
Cooking
Easy
Meat
Ingredients
- 1 kg lamb cut into large pieces
- For the marinade:
- 4 tablespoons vegetable oil
- 4 tablespoons rice vinegar
- 2 tablespoons tamarind sauce
- 8 garlic cloves, finely chopped
- 1 tablespoon Garam Masala
- 1 piece of fresh ginger, finely chopped or grated
- 1 tsp Dijon grain mustard
- 1 tsp sweet paprika
- Finely chopped hot chilli pepper
- 1 coffee spoon of salt
- For the stew:
- 3 tablespoons butter
- 2 medium onions, finely chopped
- 2 medium tomatoes peeled and shredded
- 1 teaspoon sugar
- 4 tablespoons water
Join me and let's see how to make Lamb Vindaloo
Instructions:
- The day before we want to make the dish, we marinate the meat. Prick the pieces of lamb with a fork so that it absorbs the macerate well. Mix all the ingredients in a bowl. We put all the meat, making sure that each piece is well impregnated. Cover the bowl and let it marinate for 12 to 24 hours.
- After that time, we take out the lamb, dry it well and store the marinade. In a large pan, heat the butter and brown the pieces of lamb for 5 - 7 minutes depending on how large they are over medium heat.
- Remove the lamb and add the onion, which we fry for another 5 minutes, until it is transparent. Add the tomato and the marinade liquid. Add the water, the sugar and return the lamb to the pan.
- Let it simmer over medium heat until the lamb is tender (between 20 and 35 minutes, depending on the type of lamb). Serve with basmati rice preferably. Enjoy it!!
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