January 16 marks International Hot and Spicy Food day. While you could definitely reach for that super reliable packet of Buldak ramen sitting in your pantry cupboard for a good old personal spice-tolerance challenge, the end of the work week makes for the perfect oppurtunity to get nifty in the kitchen.
And this mouth-watering lamb vindaloo recipe - perfect for the freezing evening temperatures by the way - seems to be calling our name.
Follow the recipe below.
Spicy lamb vindaloo
Ingredients: Lamb - 500 to 600gms, coriander seeds - 2tbsps, cumin seeds - 1tsp, black pepper - 10, cloves - 6, cinnamon piece - 2 to 3 inches, mustard seeds - 1/2tsp, Kashmiri dried red chillies - 20, Kashmiri red chilli powder - 1 to 3tsps, turmeric - 1/4tsp, salt - 1/2 to 3/4tsp (plus more to adjust later), palm vinegar - 1/4cup, jaggery - 1tsp, water - 1/4cup, garlic - 25gms, ginger - 25gms, oil - 4tbsps, finely chopped onion - 1 cup, curry leaves - 1 sprig, jaggery - 1 to 2tsps, hot water - 1.5 to 2 cups
Method: #1 For the vindaloo paste, begin by deseeding the dried red chillies, soaking them in the vinegar and some hot water. In case you're using powder, skip this step all together.
{{/usCountry}}Method: #1 For the vindaloo paste, begin by deseeding the dried red chillies, soaking them in the vinegar and some hot water. In case you're using powder, skip this step all together.
{{/usCountry}}#2 Make a powder of all the coriander, cumin, black pepper, cinnamon, cloves, mustard and salt.
#3 Add the jaggery, ginger, garlic and soaked red chillies (or plain powder) with the vinegar to this paste with a tablespoon or two of water to achieve a smooth paste. Use tis paste to marinate the lamb with turmeric powder. Let this rest for at least 6 hours or even overnight.
#4 Saute the onions on medium heat until golden, adding the marinated lamb. Once the kitchen turns aromatic because of the vindaloo paste, cover the lamb and cook for 3 minutes.
#5 Add the curry leaves and saute for 2 minutes following this up with a cup of boiling hot water. Mix well and leave the lamb to slow cook for at least an hour and a half. It's essential to give it a good stir every 15 minutes, going in with some water after the 40-minute mark.
#6 Once the lamb is fork tender, adjust the final taste payoff with some salt and jaggery. Cook uncovered for a smidge more to really caramelise the flavours.
This goes best with plain Basmati rice or even some ghee-soaked naan. Goan Poee is also a delectable option.
(recipe from Indian Healthy Recipes)
Will you be challenging your kitchen skills and your taste buds this weekend?