This Pin was discovered by Nirmala Panicker Thomas. Discover (and save!) your own Pins on Pinterest. The Hairy Bikers’ lamb vindaloo recipe Spicy Vindaloo Recipe, Lamb Vindaloo ready for some beautifully hot flavours with our fiery favourite lamb vindaloo. Vindaloo is one of our favourite curries – and once the marinating is done The Hairy Bikers’ Chicken & Egg by Hairy Bikers is published by.
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It comes from the Goa region of India, which was once a Portuguese colony, and the cooking there has lots of Portuguese influences. Vindaloo has become a curry house classic.
Chicken Vindaloo |
Do you want to comment on this article? You need to be signed in for this feature. The Hairy Bikers’ lamb vindaloo recipe Recipes.
The Hairy Bikers 0 Comments. Ingredients Metric Cups Imperial. Step-by-step Trim the lamb, discarding any really hard lumps of fat and sinew.
Mix the vinegar and vegetable oil with 2 teaspoons of sea salt in a non-metallic bowl until well combined, then add the lamb and turn it to coat in the marinade. Cover and leave in the fridge for 2 hours to marinate.
For the sauce, heat 3 tablespoons of the oil in a large heavy-based frying pan.
Add 2 tablespoons of bukers and cook together for 5 minutes, or until the sauce has thickened and is beginning to colour. Tip the mixture into a flameproof casserole dish.
Drain the lamb in a colander over a bowl, reserving the marinade. Return the frying pan to the heat and add 2 tablespoons of the remaining oil. Fry the lamb over a medium high heat, turning occasionally bikefs lightly browned — do this in 4 or 5 batches, adding a little extra oil if necessary.
Add each batch of lamb to the casserole as it is browned. Pour the reserved marinade and ml water into the casserole dish, then add 2 teaspoons of salt and the bay leaves and bring to a simmer.
Cover the surface bikerss the curry with a piece of greaseproof paper, then put a lid on the dish. Cook in the oven for 45 minutes. Remove the casserole from the oven and stir the potato chunks into the curry.
Lamb vindaloo recipe | Eat Your Books
Replace the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender. Check the seasoning and add salt to taste. Serve with some rice or warmed naan bread and a bowl of cooling yoghurt on the side.