Lamb/Pork/Chicken Vindaloo is very popular Goan recipe. But do you know how does it get this interesting name? The first half of the word ‘vin’ is for the vinegar and the ‘ahlo’ means garlic in Portuguese.
- Lamb 1 kg
- Vegetable Oil 2 tablespoon
- Onion 3 no.s, finely chopped
For the spice mixture:
- Red Kashmiri Chillies 15 no.s
- Cloves 3 – 5 no.s
- Cinnamon 2 medium size Sticks
- Cardamom 2 no.s
- Cumin seeds ½ tablespoon
- Mustard seeds ½ tablespoon
- Pepper few
- Garlic cloves 6-7 pieces
- Ginger 1 small piece
- Sugar ½ tablespoon
- Turmeric Powder ½ tablespoon
- Vinegar, enough to let mixture soak.
- 1 cup of Coconut milk, (you can substitute cooking wine)
- Salt to taste
(*) Soak all these above mentioned spice mixtures in vinegar for at least 30 minutes. Afterwards, grind the soaked spices with coconut milk and make a good paste out of it.
- Make sure the meat is dried nicely, and add salt to it. Add the paste and let it marinate and rest for 2-3 hours.
- Heat the oil in a cooking pot and let it heat.
- Squeeze out the juices from the lamb and add it to the hot oil. Let it cook on a medium flame, and sautee it for another 5 minutes.
- Add the chopped onion in to it and mix it all up well.
- Now add the remaining juice/squeezed out paste from lamb to the dish and stir it.
- Cover with a lid, stirring occasionally and let it cook till tender and the oil oozes out.
- Adjust the consistency with water.
- Keep the flame on low and allow it cook for a minimum of 45 minutes.
- Your Vindaloo is ready to serve.
– Double the ingredients for the paste if you have more meat.
– Add some more coconut milk and sugar, to adjust the spice level, depends on personal taste.