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Friday, April 1, 2016

Lamb Vindaloo

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 8
  • 4 tablespoons prepared whole grain mustard (we use maille from france)
  • 1 1/2 tablespoons cumin
  • 2 teaspoons turmeric
  • 2 -4 tablespoons crushed red pepper flakes (depending on your constitution)
  • 1 tablespoon salt
  • 1 tablespoon red vinegar
  • 4 tablespoons vegetable oil
  • 2 onions, halved and sliced thinly
  • 12 garlic cloves, minced and crushed
  • 1 (5 lb) boneless leg of lamb, fat removed and cut into 1 inch chunks
  • 1 (13 1/2 ounce) can coconut milk

Recipe

  • 1 combine curry ingredients in a glass bowl or cup. mix well.
  • 2 put oil in a large pot over medium-high heat. add the onion and fry until they are brown (but not burnt!).
  • 3 add garlic to the onions and fry for 30 seconds.
  • 4 add the curry mix, stir and fry for a minute.
  • 5 add the meat, stir and brown about 5 minutes.
  • 6 pour in the coconut milk. add additional water to just cover the meat.
  • 7 bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
  • 8 serve over hot rice (i use basmati).

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