Lamb Vindaloo

glebekitchen.com

Olga Virata

subheading: Vindaloo paste:

8 dried kashmiri chilies

1 large shallot chopped

2 tbsp garlic ginger paste

1 tsp paprika

1 tsp cumin powder

½ tsp ground black pepper

2 tsp malt vinegar

1 ½ tbsp vegetable oil

2 tbsp water or a bit more - enough to get it to puree

subheading: Lamb vindaloo:

2 tbsp vegetable oil

2 dried kashmiri chilies

1 tsp Indian restaurant spice mix - recipe link below

1 tsp kashmiri chili powder

1 tsp kasoor methi - dried fenugreek leaves

½ tsp kosher salt

all the vindaloo paste

1 tbsp tomato paste diluted in 2 tbsp water

15 oz curry base - recipe link in the notes

1 tsp tamarind paste

1 tsp jaggery sugar - can substitute brown sugar

½ tsp worcestershire sauce - seriously, it really adds a little something

12 oz lamb stew Cut into 1 inch cubes and pre-cooked (see note). I prefer shoulder for this if you can get it

Directions at glebekitchen.com

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