25% OFF EVERYTHING BFCM SALE 11/27 - 11/30!

Spicy Lamb Vindaloo

Posted by on

To watch chef Meherwan Irani make this recipe, head to Spicewalla Instagram and watch the IGTV video!

CHAI PANI'S SPICY LAMB VINDALOO 

INGREDIENTS

¼ Cup vegetable oil of choice
½ tsp Spicewalla mustard seeds
2 cups diced white onions
6-7 whole kashmiri chillies (substitute any dried chillies if you don’t have Kashmiri)
2-3 sticks Spicewalla cinnamon
1 tsp Spicewalla fennel seeds
1 Tbsp Spicewalla whole black peppercorns
1 tsp Spicewalla cumin seeds
4 Spicewalla cloves
½ tsp Spicewalla turmeric powder
1 teaspoon Spicewalla kashmiri chilli powder
6 garlic cloves
2” piece of peeled fresh ginger
¼ rice wine vinegar (substitute any white vinegar if you don’t have rice wine vinegar
¼ cup tamarind paste
2 Tbsp jaggery or dark brown sugar
1-2 Tbsp kosher salt
2 lbs of boneless pork or lamb cut into medium size pieces

PREPARATION

1. Toast chillies, cinnamon, fennel, peppercorns, cumin, and cloves in a hot pan on high heat for 2-3 minutes.
2. Blitz the cooled toasted spices with the salt, turmeric, garlic, ginger, tamarind paste, vinegar in a food processor or blender. Blend together to make a coarse paste. Add a touch of water (upto a ¼ cup) if needed to make the paste.
3. Rub the paste onto the pork or lamb well and set aside. You can do this ahead of time and marinade for up to 6 hours.
4. Heat the oil on high heat in a medium-large size pot or large pan and when the oil is almost smoking, turn the heat down to medium and add the mustard seeds and almost immediately the onions. Fry onions with a healthy pinch of kosher salt.
5. When the onions are golden brown, add the kashmiri chilli powder and the marinated meat and brown the meat. Add extra oil is needed. You want to make sure the pan is large enough to where all the pieces of meat get to sear well.
6. Once the meat is browned on all sides, add 3 cups of hot water, another 2 tablespoons of vinegar, and the jaggery. Bring to a boil and lower heat to low. Cover and simmer (stirring occasionally) for 30 minutes or so until the meat is tender.
7. Taste for salt and add as needed. The dish should be spicy, tangy, aromatic with the cinnamon and clove, and just slightly sweet from the tamarind and jaggery.
8. Garnish with cilantro and enjoy with rice or sweet dinner rolls.

← Older Post Newer Post →



Leave a comment

Please note, comments must be approved before they are published

Recipes, News, Tips, & Spicy Content

RSS
Tags
4th of July Ajwain seed allspice Amchur Ancho Chilli Powder Annatto Seed Asheville Baking Bay Leaves berbere Black Cardamom Black Mustard Seed Black Pepper Blackening Rub Bon Appétit bourbon bread Brining Spice Brussels sprouts Buxton Hall Barbecue Cajun Seasoning Caraway Seeds Cardamom cardamom seeds Carne Asada Carolina Pork Rub Cayenne Chilli Powder Chaat Masala Chai Masala Chai Pie Chai Time charred sweet potatoes Chinese Five Spice christmas cinnamon cloves Cocktail cocktailrecipe Cookies coriander Coriander Powder CORIANDER SEEDS Cowboy Steak Rub Cracked Black Peppercorn Cracked Coriander & Pepper Creole Seasoning Crushed Red Pepper Cumin Seeds Curry Cyprus Flake Salt Dessert desserts Diaspora Co. Dill Dill Weed diwali dough dutch baby fennel Fennel Seeds fenugreek Focaccia French Broad Chocolate garam garam masala garlic Garlic & Herb Garlic Powder ginger gluten free Golden Milk green beans green cardamom Green Za'atar Halloween Harissa Health healthy sides Herbs de Provence Himalayan Salt holiday Holiday Collection holidayrecipe holidays honey India Indian Indian Blends Indian Spices Indian-ish interview Kashmiri Chilli Powder Lavender Lavender Flowers lemon peel Lemon Pepper Louisiana Collection Maggi Ketchup margarita masala middle eastern Modena Balsamic Rub Mustard & Tarragon Seasoning mustard seed New Product Nutmeg Okra Orange Peel Panch Phoron Parsley peppercorn Pickles pickling spice pink peppercorn Pizza Pork Potatoes Priya Krishna Pumpkin Pie Spice Ras el Hanout Recipe Roasted Coriander Roasted Cumin Rosemary rubbed sage sage sangria Shakshuka Sicilian Sea Salt Spanish Paprika Spice Advice Spice Facts star anise Sumac sweet potato Taco Blends Tandoori Masala thanksgiving thanksgiving side dish thanksgiving sides thyme Turkey Rub Turmeric Tuscan Seasoning Rub Veda Sankaran Video Za'atar