Easy 5 Step Chicken Pork Beef Or Lamb Vindaloo Recipes

EASY 5 STEP CHICKEN, PORK, BEEF OR LAMB VINDALOO

Steps:

• Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
• Heat oil in medium to large pot and add onions. Stir until onions are soft.
• Add vindaloo mix to pot and cook for 1 to 2 minutes.
• Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
• Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.

LAMB VINDALOO

Steps:

• Add the onion, ginger, and garlic to the container of a food processor; process until finely chopped.
• Add in the vinegar, coriander, cumin, turmeric, salt, and cayenne pepper; process until the mixture forms a smooth paste.
• Scrape the paste out into a 4-quart slow cooker crock insert.
• Add in the lamb pieces; toss to coat.
• Cover with saran wrap and refrigerate at least 4 hours or overnight.
• Put the crock insert into slow cooker; add in water and stir.
• Cover and cook on LOW for 6-7 hours or until the lamb is tender.
• Transfer the lamb and cooking juices to a big saucepan.
• Cook on the stove over medium-high heat for about 20 minutes, stirring frequently (cook until all the liquid has evaporated and the lamb is sizzling).
• Change the heat setting to low and continue cooking and stirring frequently, for about 5 more minutes or until the spice coating turns light brown.
• Serve right away.

BEEF OR LAMB VINDALOO

Steps:

• Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
• Grind chilies with garlic, onion and ginger to make a paste.
• Mix spice powder with vinegar.
• Place meat in container and rub well with spice mixture.
• Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
• Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
• Add bay leaves and stock and bring to a boil.
• Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
• Season to taste.
• This is one of those dishes that taste better the next day so, if time permits, keep that in mind.