Mick Gower's Indian Recipes
Meat Vindaloo
Part A
- 2lb Leg of Lamb boned, cut into 1 inch pieces
- 1 Medium sized onion peeled and shredded
- 8 tbsp Cooking oil
- 1 tsp Salt
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 2 cups Water
- 1 tsp Malt vinegar
Part B
- 3 large onions peeled and chopped and boiled in 2 cups of water in a small boiling pot, remove and let to cool. Crush with their juice with an electric blender.
- 1 tbsp Fresh lemon juice
- 4 tsp Chilli powder
- 1 tsp Garam masala
- 3 tsp Tomato puree
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 2 tsp Ground turmeric
- ½ pt Water
- 1 Medium sized potato, peeled and cut into 4 pieces and soak in cold water. (Drain before using)
Mix all the ingredients together from part A in a boiling pot or heavy based saucepan,
start cooking over a high flame uncovered, when the ingredients begin to boil stir and
turn the flame to a medium heat and cover and continue to cook for 35 minutes. Stir the
ingredients frequently watching they don't stick to the bottom of the pan.
After 35 minutes, add the ingredients from part B , stir and mix well. Wait until they
begin to boil and again stir and turn the flame to low. Cover the pot with its lid and and
continue to cook for another 35 minutes undisturbed. Now remove from the heat and leave to
rest for ten minutes.
Serve with rice or any sort of bread or even chips!
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