“Don’t let the list of ingredients scare you off, the spices add great flavor to the meat and this Lamb Vindaloo Stew is really easy to make. Once you add all the spices. Many “spice stores” now sell prepared Vindaloo spice mixes, but if you have what you need on hand, it’s just as easy to make it yourself, and to your taste.”
1large onionhalf in a rough chop, half diced, separated
4large cloves garlicrough chopped
11-inch knob fresh ginger, peeled and sliced
4 - 5hot pepperschopped (fresh if you have them, I used 2 Portugal peppers and 2 Serrano peppers, but you could use all Serrano, or some Jalapeño and Serrano ) or dried red chilies, stemmed and seeded
½teaspooncayenne pepperor to taste
¼cupwhite wine vinegar
1tablespoonextra virgin olive oil or coconut oil
1tablespoonghee or unsalted butter
1cuplow-sodium chicken stock
½cupdiced fresh or canned tomatoes
1 ½cupscubed potatoI like to use a waxy potato such as red bliss or Yukon gold
½cupfresh or frozen peas
½cupcoconut milk or yogurt
Salt and pepperto taste
Fresh chopped cilantroif desired for garnish
Prepare the marinadeIn your blender or food processor, combine the roughly chopped onion along with the garlic, ginger, and chilies. Pulse until finely chopped. Add the spices along with the vinegar; process until it is a fairly smooth paste, stopping to scrape down the sides as necessary. Place the lamb into a zip-top bag and add the marinade, smooching it around so all the meat is coated. Remove as much air from the bag as possible and marinate in the refrigerator for at least an hour, or more; up to 8 hours.
When ready to cook; heat a pot or your pressure cooker over medium heat, when hot add the oil and ghee or butter; once melted and hot, add the diced onions along with a pinch of salt; cook until just beginning to brown around the edges, 5 - 7 minutes. Add the lamb along with the marinade and cook for 5 minutes, stirring it around; then add the chicken stock and the tomatoes; stir and bring to a simmer. If using the pressure cooker, cover and bring to pressure; lower the heat and cook for 20 minutes. If using a regular pot, cover and simmer over low heat for about an hour, or until the lamb is tender. If using the pressure cooker; after 20 minutes, use the quick release method (put the pot under cold running water) remove the top and add the potatoes and carrots; replace the top and bring to pressure, cook for 10 minutes. If using a regular pot, uncover, add the potatoes and carrots and cook, for about 20 minutes or until tender. NOW, no matter the pan, release the pressure or uncover the pan and add the peas and coconut milk. Stir well and simmer for a few minutes. If the sauce is too thin, either simmer it until it reduces to the consistency you like OR slowly stir in a slurry of cornstarch (about 1 - 2 teaspoons) mixed with chicken stock or water, until thickened. Serve with cilantro sprinkled on top, if desired.
I served this with some steamed basmati rice that I mixed some toasted whole cumin seeds and sunflower seeds into. YUM!
The cooking time and done time depend on how you decide to cook it, and how long you marinate the meat. It's in your hands!