Vindaloo Curry Powder
(2.6 oz)
Regular price $5.50 Sale price $5.47 Save $0.03
Ingredients: Black Pepper, Coriander, Cilantro,
Turmeric, Cumin, Red Chili, Ginger, Garlic, Mustard Seed Yellow, Cardamom, Cinnamon, Fenugreek, Cloves, Citric Acid, Tomato Powder.
The term Vindaloo refers to a popular Indian dish. It was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. It is almost universally featured on Indian restaurant menus and is known as one of the hotter curries available.
Lamb Vindaloo
Yield: 3
Ingredients:
3 tablespoons vegetable oil
1 small onion, chopped fine
1.5 pounds lamb, cubed
2 fresh Roma Tomatoes, chopped
4 cloves garlic, chopped fine
2 teaspoons fresh ginger, grated
2 tablespoons fresh cilantro, chopped fine
1 teaspoons Vindaloo Curry
teaspoon cumin powder
teaspoon black pepper ground
teaspoon salt
teaspoon chili flakes
teaspoon turmeric powder
teaspoon paprika
2 teaspoons tomato paste
1 tablespoon Tamarind concentrate
cup water
Season lamb with salt and pepper. Heat oil and saut lamb. Remove the lamb and set aside. Add chopped onion to skillet and saut until lightly brown. Add fresh chopped tomato and garlic; saut until tomatoes are soft (about 5-7 minutes). Then add fresh ginger, cilantro and the following spices: Vindaloo curry, cumin, black pepper, salt, chili flakes, turmeric powder, and paprika. Add tomato paste and mix all ingredients well. Next, add Tamarind and water; mix well. Lower the heat and add the sauted lamb. Cook for about 2 hours stirring about every 20 minutes to prevent burning.
Serve over rice.
Turmeric, Cumin, Red Chili, Ginger, Garlic, Mustard Seed Yellow, Cardamom, Cinnamon, Fenugreek, Cloves, Citric Acid, Tomato Powder.
The term Vindaloo refers to a popular Indian dish. It was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. It is almost universally featured on Indian restaurant menus and is known as one of the hotter curries available.
Lamb Vindaloo
Yield: 3
Ingredients:
3 tablespoons vegetable oil
1 small onion, chopped fine
1.5 pounds lamb, cubed
2 fresh Roma Tomatoes, chopped
4 cloves garlic, chopped fine
2 teaspoons fresh ginger, grated
2 tablespoons fresh cilantro, chopped fine
1 teaspoons Vindaloo Curry
teaspoon cumin powder
teaspoon black pepper ground
teaspoon salt
teaspoon chili flakes
teaspoon turmeric powder
teaspoon paprika
2 teaspoons tomato paste
1 tablespoon Tamarind concentrate
cup water
Season lamb with salt and pepper. Heat oil and saut lamb. Remove the lamb and set aside. Add chopped onion to skillet and saut until lightly brown. Add fresh chopped tomato and garlic; saut until tomatoes are soft (about 5-7 minutes). Then add fresh ginger, cilantro and the following spices: Vindaloo curry, cumin, black pepper, salt, chili flakes, turmeric powder, and paprika. Add tomato paste and mix all ingredients well. Next, add Tamarind and water; mix well. Lower the heat and add the sauted lamb. Cook for about 2 hours stirring about every 20 minutes to prevent burning.
Serve over rice.