This recipe for Lamb Vindaloo brings together 1 medium onion, quartered, 1 inch fresh ginger, peeled, 2 cloves garlic, crushed in a practical dish for home cooking. It takes about 8 hrs to prepare and cook. It makes approximately 4 servings.
This is an authentic, richly flavoured Indian dish, guaranteed to impress any curry fan. It’s even better the next day, so feel free to make it ahead of time. It makes a great meal served over a bed of rice and accompanied by a vegetarian curry or two. It’s also wonderful with fresh baked naan bread (I recommend recipe #56245). Modified from Pranati Sen Gupta’s “The Art of Indian Cuisine”. IMPORTANT: Please take into consideration that this recipe was designed for tenderizing tough, lean cuts of beef (e.g. outside round, and other stewing cuts). If using a more tender cut, you must reduce the simmering time accordingly. For example, for sirloin steak, you should simmer the meat in the coconut milk for no more than 15 minutes.
I found this delicious recipe in the Margaret Fulton Cookbook. I didn’t have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.
Make and share this Uncle Bill’s Mung Bean Curry recipe from Food.com.
OMG!!!! This is sooo good I’ve been eating it plain. This is from the May 2013 edition of Southern Living, and it’s incredible. The only differences is that the original recipe calls for 1/3 cup chopped cilantro (which I hate and so omitted) and to grill the mangoes. Well, I like my mangoes just this side of spoiled (super super ripe) so they didn’t need grilling, but if you are using less ripe mangoes you’ll probably want to grill them, too. This is just too YUMMY.
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