Vindaloo, my first attempt

[ThomasCooks]

Better Homes and Gardens has a paperback book called Hot & Spicy Cooking. I made the Chicken Vindaloo about 20 years ago for my future wife and a number of friends. It was memorable. I've never wanted to try it again. It was hot and perfumy. Only one taker for seconds, he was recently discharged from the Army, any thing home cooked and he was ready to eat up.

The book has so many great recipes. I just don't think cloves and cardamom will ever be favorite tastes for me.

 

[janama]

My first post

here's a Lamb Vindaloo recipe that works for me.

Cut 2lb (1kg) of leg lamb into 2" pieces, prick all over with a fork and marinate for 4 hours in:

4floz (125ml) Yoghurt
2 tps honey
1 tsp salt
2 tsp vinegar
juice of 2 onions. yup - stick them through a juicer.

mix 4 finely chopped garlic cloves, with 2 tsp of ground ginger and 4 floz (125ml) of water and set aside.

heat a tbsp of ghee or oil over medium heat and fry:
1/2 tsp fennel seeds
2 sticks cinamon
4 cardamom pods

add a sliced onion and fry till light brown.

add

3 tsps ground chilli or to taste
1 tbsp roasted ground coriander
1 tbsp finely ground grated coconut.

stirfry for 1 min then add 4floz (125ml) water.
Stir till liquid has almost dried up.

add lamb and marinade.

cover and simmer till lamb is 3/4 cooked (50 - 60 mins)

add garlic mixture and stir for 5 mins.

finally add 1/2lb (225g) of peeled but whole shallots and
1 tbsp of tomato puree and simmer for a further 20 mins.

it will be HOT and SOUR.