Lamb Vindaloo Recipe, in (5 steps )Goat Vindaloo

Lamb Vindaloo Recipe in 5 steps Goat Vindaloo

which can also be made with goat Lamb or Goat Vindaloo is a spicy and tangy Indian dish that is made with a combination of meat, onions, garlic, ginger, and a blend of spices. To make the dish, you start by sautéing chopped onions, minced garlic, and minced ginger in hot oil until they are translucent. Next, you add in the meat and a blend of vindaloo spices, including turmeric, cumin, and dried red chilies. The mixture is then cooked until the meat is browned, and then tomato paste, vinegar, and water are added to the pan. The meat is simmered until it is tender, and the flavors have melded together. The dish can be garnished with chopped cilantro and served hot with rice or naan bread. It can also be adjusted to be spicier or milder depending on personal preference.

                                     

Ingredients:

1.5 lbs of lamb or goat, cut into bite-sized pieces
1 large onion, chopped
4-5 cloves of garlic, minced
1 inch piece of ginger, minced
3-4 dried red chilies
2-3 tbsp of vindaloo spice blend
1 tsp of turmeric powder
1 tsp of cumin powder
1 tbsp of tomato paste
1 tbsp of vinegar
2 tbsp of oil
Salt to taste

                                          

                             Instructions:

Step-1
Heat oil in a large pan or wok over medium-high heat. Once hot, add chopped onions and sauté for a few minutes until they turn translucent.
Step-2
Add minced garlic, ginger, and dried red chilies to the pan and sauté for another 2-3 minutes.
Step-3
Add lamb or goat pieces to the pan along with vindaloo spice blend, turmeric powder, cumin powder, and salt to taste. Mix everything together and cook for a few minutes until the meat starts to brown.
Step-4
Add tomato paste, vinegar, and 1/2 cup of water to the pan. Mix everything well and bring to a boil. Then reduce the heat to low, cover the pan, and let the lamb or goat simmer for 30-40 minutes until it is tender and cooked through.
Step-5
Once the meat is cooked through, taste and adjust the seasoning if necessary. Garnish with chopped cilantro and serve hot with rice or naan bread.Enjoy your delicious Lamb or Goat Vindaloo!

                                      

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Optional step: If you want to make your Vindaloo spicier, you can add more red chilies or chili powder. If you prefer a milder flavor, you can reduce the amount of spice blend or leave out the chilies altogether.
For a thicker sauce, you can reduce the amount of water used. Alternatively, you can add a teaspoon of cornstarch mixed with water to thicken the sauce.

                                         

If you don't have Vindaloo spice blend, you can make your own by combining equal parts of cumin, coriander, turmeric, mustard powder, and chili powder.
You can also marinate the lamb or goat in the spice blend and vinegar mixture for a few hours or overnight to infuse more flavor into the meat.
Leftover Lamb or Goat Vindaloo can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in a pan or microwave before serving.
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