Lamb Vindaloo Scd Legal Recipes

LAMB VINDALOO

Steps:

• Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
• Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
• Garnish with cilantro before serving.

LAMB VINDALOO (SCD LEGAL)

Steps:

• Add all ingredients for the vindaloo, in given order, to a big pot or an Instant Pot or pressure cooker. The onion & garlic should be peeled of course, but the onion can be cut in big chunks & the garlic cloves thrown in whole if using a pressure cooker. They will cook down into sauce. It is surprisingly easy to hand grate a zucchini & the press handfuls between your two hands to get out some of the excess liquid. Use the stem end as a handle when grating & discard the stem when done. When you open the can of coconut cream, use a spoon or table knife to make a hole through the solid layer, down to the liquid on the bottom. Then drain the liquid into the pot/pressure cooker, while reserving the solids to stir in later, when cooking has finished.
• Pressure cook on high for 30 minutes, then manual steam release (following instructions for your pressure cooker, of course.) Or, cook in a big pot on the stove with a lid, adding water if necessary, and stirring occasionally. Cook until lamb is falling-apart tender. This can take a long time. After cooking, stir in the solids from the can of coconut cream.
• Heat cauliflower rice with it's ingredients, plus a tiny bit of water as needed, in a big skillet, until cooked through (tender but still with some bite so it's not mushy.) If you have the frozen Costco bags, you can follow the microwave directions (one at a time) & then add to a big skillet with sautéed garlic, salt & lime juice.
• Note: Coconut cream ingredients are just coconut & water. It is thicker than coconut milk, but coconut milk could be used in a pinch...may have to simmer off more of the liquid, and it may be a slightly less rich sauce with that substitution. If you are following SCD, check ingredient list on your can for SCD compliance.
• Tip: Both Penzey's Spices and McCormick brand spices have stated to members of the SCD community that there are no processing aids or anti-caking agents used that are not listed on their ingredients. I trust Penzeys & love the many options that opens up for spices that I don't have to grind myself. But, be mindful that companies can change processes, and hand grinding whole spices yourself allows for peace of mind.
• This is a link to my home-made ras-el-hanout spice mix. When a family member developed sensitivity to cumin, I found it makes a tasty replacement in many Indian dishes that call for cumin or garam masala, including this vindaloo. https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/ras-el-hanout-spice-mix.html

VINDALOO FOR CHICKEN OR LAMB

Steps:

• For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
• For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
• Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
• For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
• For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
• Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

LAMB VINDALOO

Steps:

• Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.
• Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.
• Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.
• The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.

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.