vindaloo

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.

 

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