Fiery Lamb VindalooSubmitted by: KIERAE
IntroductionYou can prepare this recipe with pork or beef; adjust the seasonings to taste (cooking times remain the same). You can prepare this recipe with pork or beef; adjust the seasonings to taste (cooking times remain the same).
2 pounds boneless lean lamb, cubed
1 cup rice vinegar
1/2 cup water
2 tsp black peppercorns, roughly pounded
2 tbsp minced garlic
4 tsp red chili powder (cayenne)
4 serrano green chilies, minced
4 tbsp canola oil
2 tbsp grated ginger root
2 large red onions, peeled and finely chopped
12 whole dried red chilies, roughly pounded
2 (1-inch) cinnamon stick
1 tsp turmeric powder
In a deep pan, heat the oil. Add the ginger root and saute for about 10 seconds. Add the onion and saute for abotu 7 - 8 minutes or until golden brown.
Add the red chilies, cinnamon stick, and turmeric powder; saute for 20 seconds.
Remove the lamb pieces from the marinade and set the marinade aside. Add the lamb and saute on high heat for about 10 minutes or until the lamb is browned and the oil starts to separate from the mixture. Add the marinade and bring to a boil. Reduce heat and simmer, covered for about 30 to 45 minutes or until the lamb is tender. Serve hot.
Makes 6 (1 cup) servings
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Made this for my husband. He wanted hot and he got it!! The only change he wants me to make is the vinegar. Says to try about 1/2 the suggested amount. (I may have made it, but he's a lot better at choosing spices and qty than I am)
Very tasty. Will make it again. - 1/9/10
Reply from KIERAE (1/9/10)
I am so glad you both liked it. It definitely is not for the faint of heart when it comes to the heat scale!