Lamb Vindaloo

Vindaloo is one of the hottest curries around so I figured I'd put the Big Guy's asbestos mouth to a test and see if he could devour it without sweating. You see he's kind of a newbie when it comes to curry in it's many guises and I've made it my goal to introduce him to almost every one. Thankfully he hasn't tasted any he hasn't liked, but he does like 'em hot ya know.

A traditional Vindaloo often includes onion, ginger and garlic along with cumin, cayenne or other chilies, yellow mustard seeds, cinnamon, cardamom, tumeric, cloves and peppercorns, in addition to potatoes and sometimes tomatoes too. In our case rather than making a "scratch" curry spice mix, I chose to use a prepared Vindaloo curry paste (Patak) instead. I saw it at Lee Lee's Asian Supermarket and just had to give it a try. 

This Vindaloo did not disappoint. Made from chunks of Sunday night's leftover lamb along with onions and tomatoes, I left out the potatoes and served it on a bed of basmati rice along side a choice of accoutrement including yogurt, golden raisins, a little coconut and some mango/ginger chutney of course. I guess other than testing heat tolerance, I'm also out to prove that leftovers don't have to taste like leftovers. While I used leftover roast lamb, you could use beef, pork or chicken for this one too.

It was hot, though in all honesty the Big Guy said it could have been hotter and proved it by adding a ton of red pepper flakes and sriracha. I didn't add as much extra hot stuff to mine but I didn't find it a scorcher either which means either HOT doesn't mean HOT anymore, or my tastebuds are as acclimated and burned out as his are. It was a real hit though and I'm anxious to make it again with some chicken thighs and a scratch made curry paste and cook the whole thing low and slow to see if I can increase the heat to an intolerable level. Hey JBug's my name and torture's my game.

Oh, I'm glad I whipped up a batch of sour cream vanilla ice cream anyway, just in case we really needed its cooling presence. (I'll share the recipe with you later). I didn't want to take the chance of screams from any resulting butt burn interrupting the peace and quiet of the neighborhood. Talk about a good neighbor!

Lamb Curry Vindaloo (adapted from pataks.com)

2 tablespoons olive oil

2 large onions, chopped

3 cloves garlic, minced

1 tablespoons fresh ginger, minced

1/2 cup Patak’s Vindaloo Paste

1 – 14 ounce can diced tomatoes including juice

1 cup water

1 pound leftover roast lamb, cut into cubes

Cooked Basmati Rice

Mango Chutney, golden raisins, coconut, yogurt (optional)

In a large heavy pot, heat olive oil over medium heat. When shimmering add onions, cover pot and cook for 10 minutes until onions are soft and golden colored. Stir occasionally to prevent sticking. Add garlic and ginger and cook for addition 2 or 3 minutes. Add curry paste and cook stirring often for 3 more minutes. Add tomatoes, water and lamb, cover, lower heat to medium low and simmer for 30 minutes. Remove cover and continue to cook, reducing liquid to desired consistency. Serve on rice and pass the chutney, raisins, coconut and yogurt. Serves 4. Download Lamb Curry Vindaloo

Last Year  Grilled Eggplant Gratin        

                          

 

Comments

[Mary from Apron Strings & Wedding Rings]

Up early in your neck of the woods! WOW! Love lamb and this one sounds and looks wicked good. Will be definitely attempting this one June. - Mary L.

[June]

Yes, always up early in this house! Sometimes it just takes a little longer to get moving than others. Ha.

[Lea]

You crack me up!!!!! This one is just filled with JBug witicisms - now isn't it? Love it!

[June]

Lea - did you ever order that ice cream maker? Just giving you fair warning...the sour cream ice cream is absolutely amazing and it'll be featured soon!

[Mary]

Vindaloo is too hot for me but my husband loves it. I've bookmarked the recipe to try for him. I hope you have a great day. Blessings...Mary

[June]

Funny Mary - the leftovers I just had for lunch certainly were too hot for me too. Yikes!

[Big Guy]

Just had mine for lunch. Needed a few more red pepper flakes. :-) Lucky I always round up the little packets left over from the times pizza orders go in, students don't use red pepper flakes on pizza. Wimps.

[June]

Big Guy - at least you had the good sense not to call your wife a wimp. LOL

[Lea]

The ice-cream maker is on the back burner - focusing on the savory side of the house - saving for that smoker and wine fridge hehehehehe.

[June]

Lea - very wise move because for sure the ice cream maker's will be on sale after summer's over.