Vindaloo is typically a Goan dish prepare using Fenni or Cooking wine. As I love to try innovative recepies ,I gave a innovative twist to the original recepie and prepared it in Kerala style.

Vindaloos are best to have with rice and rotis. A very spicy and thick gravy based dish that can be relished for lunch or dinner.

Let’s checkout the detailed recepie below👇

RECEPIE

Preparation time: 1 hour 15 mins

Cooking time: 45 mins

INGREDIENTS:

• Lamb: 300 g
• Onions: 2 finely chopped
• Turmeric powder: 1/2 tsp
• Kashmiri chilli powder: 2 tsp
• Coriander powder:1 1/2 tsp
• Meat masala: 1 1/2 tsp
• Black pepper powder: 1 1/2 tsp
• Ginger garlic paste: 1 tsp
• Dry red chillies: 5
• Cumin seeds: 1/2 tsp
• Cloves: 2
• Cinnamon stick: a small piece
• Green cardamom: 2
• Garlic: 4 cloves
• Ginger : a small piece
• Coconut milk: 1/2 cup
• White vinegar: 3tbsp
• Dry coconut pieces: 1 tbsp
• Coriander leaves: few chopped
• Salt: for taste
• Ghee: 1 tbsp
• Coconut oil: 1/4 cup

PREPARATION:

• In a bowl soak dry red chillies, cinnamon stick, cloves, green cardamom, cumin seeds,gin gin, garlic, coconut milk and white vinegar. Keep aside for 15 mins.
• After 15 mins, make fine paste of the the soaked ingredients and marinate lamb pieces with this paste.
• Keep it covered for an hour.
• Cook the marinated lamb pieces with 3 cups of water and 1 tsp salt for 6 to 7 whistles.
• Heat a pan, add coconut oil.
• Add onions and saute till it browns.
• Add ginger garlic paste and saute till the raw smell goes off.
• To this add the cooked lamb pieces along with the stock.
• Cover and cook for 5 mins.
• Now add kashmiri chilli powder, Black pepper powder, coriander powder,meat masala and salt and mix well.
• Cover and cook again for another 15 mins. Keep stirring in between.
• Cook till the gravy thickens.
• Saute dry coconut pieces in 1 tbsp ghee and pour this to the gravy.
• Sprinkle chopped coriander leaves and keep it covered for 10 mins before serving.