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Sunday, November 9, 2008

Lamb Vindaloo

Vindaloo is my favourite dish when I was studying in UK many years ago. The dish was served in many Northern Indian restaurants in London. I managed to obtain the recipe from a friend and eversince this has been kept as one of my special dish.

1 tsp Cumin Seeds*
2-5 Dried Chillies*
½ tsp Black Pepper corns*
½ tsp Cardamon Seeds*
1 cm Cinnamon stick*
¾ tsp Mustard Seeds*
½ Fenugreek Seeds*
½ tbsp Corriander Seeds*
¼ tsp Turmeric powder
3 tbsp Vinegar*
1 tsp Salt*
1 tsp Brown Sugar*
100g Big Onion - sliced thinly & fry* (*grinded together)
½ inch Ginger**
½ head Garlic** (** pounded)
500g Lamb
2 Potatoes - cubed

1. Heat up ¼ cup oil & fry pounded ginger & garlic until fragrant.
Add in grinded ingredients*. Stir fry until fragrant & oil emerged on surfaced.
Add water, lamb & potato & salt.
Cook until lamb & potatoes are tender.

2. Serve with rice or roti.

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