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Post # 1
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Join Date: 22 Jun 2011
Location:  KuwaitPosts: 448 |
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Lamb Vindaloo |
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Ingredients :
For the Lamb marination : 500 gms boneless lamb 4 green chillies (halved) 6 cloves (pounded) 6 elaichi (pounded) 5 gms crushed black peppercorn 5 gms salt 5 gms sugar 100 ml malt vinegar 100 ml groundnut oil 70 gms onion paste 250 gms diced potatoes (deep fried) 1 tbsp chopped coriander salt to taste 2 Green chillies (jullien) To be ground into paste : 10 kashmiri red chillies ½ tsp jeera 2 tsp coriander seeds ½ tsp turmeric powder 6 cinnamon sticks 40gms ginger garlic paste 100ml malt vinegar to ground Method: Marinate the lamb in Mari nation ingredients and keep refrigerated for 1-2 hours. Ground all the ingredients using vinegar (100ml.) Heat oil in pan and add onion paste and cook till golden brown. Add all paste and cook till the masalas are cooked. Now add marinated lamb and cook for few minutes. Add around one litre of water, bring to boil and keep cooking on slow fire till lamb is cooked and gravy reduced a bit. Finally add fried potato dices and boil until potatoes are fully done. Add salt as per your taste and put some coriander. Remove in a serving dish and garnish with chopped coriander and green chilli julliens. |
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