Lamb Vindaloo

INGREDIENTS:

  • 600 gr. Trimmed lamb
  • 2 Medium onions
  • 4 Garlic cloves
  • Fresh ginger
  • 3 Dried red chilies
  • 1 tbs. Tomato paste
  • 30 ml. White vinegar
  • Mild olive oil
  • Poultry stock
  • Salt

Spice mixture:

  • 2 tbs. Ground coriander
  • 1 tbs. Black pepper
  • 1 tbs. Ground cumin
  • 3 Cloves
  • 1/2 tbs. Grainy mustard
  • 1/4 tbs. Ground cinamon
  • 3 - 4 Cardamom seeds
  • We are using coffee tablespoons but the quantities can be proportionally increased and keep the mix surplus to prepare other recipes.
  • The mix quantity will depend on personal tastes and how used to spices we are.

DIRECTIONS:

Leave chilies to soak in warm water for 20 minutes. Prepare the spice mixture with the help of a Magefesa Picaplus food chopper and grind all the ingredients. Grind chilies in the food chopper with garlic, ginger, tomato paste, white vinegar and the spice mix. Pour chili paste over meat and marinate for at least a couple of hours. Meanwhile, chop the onion into fine brunoise. Put mild olive oil in a Magefesa Inoxtar pressure cooker, when hot, sauté the onion over medium heat until browned. Add well-drained meat, sauté for some minutes and add the rest of marinade ingredients. Cover with hot poultry stock, adjust salt and close the unit. Cook over high heat and wait until the working valve starts to release steam. Reduce heat to low and let it cook between 16 and 20 minutes. Once time has elapsed, remove the pressure cooker from the heat source and wait until pressure is fully released to open the unit. Check for doneness and adjust salt if necessary. Serve the lamb accompanied by boiled basmati rice.

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