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Lamb Vindaloo with Basmati Rice


Serves: 4

Preparation Time: 20 minutes (plus marinating time)

Cooking Time: 1 hour 30 minutes


Ingredients:


For the Marinade:


  • 500 g lamb shoulder, cut into bite-sized pieces

  • 3 tablespoons white vinegar

  • 1 tablespoon tamarind paste

  • 1 teaspoon ground turmeric

  • 1 teaspoon salt


For the Vindaloo Paste:


  • 5 dried red chilies, soaked in warm water

  • 4 cloves garlic

  • 1-inch piece of ginger

  • 1 teaspoon cumin seeds

  • 1 teaspoon mustard seeds

  • 1 teaspoon fenugreek seeds

  • 1 teaspoon black peppercorns

  • 1 stick cinnamon

  • 3 cloves

  • 2 tablespoons white vinegar


For the Curry:


  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 2 tomatoes, chopped

  • 1 cup water

  • Salt, to taste

  • Fresh coriander leaves, for garnish


For the Basmati Rice:


  • 1 cup basmati rice

  • 1.5 cups water

  • Salt, to taste



INSTRUCTIONS

 

Step 1


Marinate the Lamb:

  • In a bowl, combine lamb pieces with vinegar, tamarind paste, turmeric, and salt. Mix well and let marinate for at least 2 hours or overnight in the refrigerator.


Step 2


Prepare the Vindaloo Paste:

  • Drain the soaked chilies. In a blender, combine chilies, garlic, ginger, cumin seeds, mustard seeds, fenugreek seeds, peppercorns, cinnamon, cloves, and vinegar. Blend into a smooth paste.


Step 3


Cook the Curry:

  • Heat oil in a heavy-bottomed pot over medium heat. Sauté onions until golden brown.

  • Add the vindaloo paste and cook for 5 minutes, stirring frequently.

  • Add marinated lamb and cook until browned on all sides.

  • Stir in chopped tomatoes and cook until they soften.

  • Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until lamb is tender. Season with salt to taste.


Step 4


Prepare the Basmati Rice:

  • Rinse rice under cold water until water runs clear.

  • In a saucepan, bring water to a boil. Add rice and salt.

  • Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.


Step 5


Serve:

  • Garnish the lamb vindaloo with fresh coriander leaves and serve hot with basmati rice.



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