Lamb Vindaloo

piątek, 31 stycznia 2014

Lamb Vindaloo

Time: 2 hrs 10 mins

Ingredients

  • 4 tablespoons prepared whole grain mustard (We use Maille from France)
  • 1 1/2 tablespoons cumin
  • 2 teaspoons turmeric
  • 2 -4 tablespoons crushed red pepper flakes (depending on your constitution)
  • 1 tablespoon salt
  • 1 tablespoon red wine vinegar

Directions

  • 1 Combine curry ingredients in a glass bowl or cup. Mix well.
  • 2 Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
  • 3 Add garlic to the onions and fry for 30 seconds.
  • 4 Add the curry mix, stir and fry for a minute.
  • 5 Add the meat, stir and brown about 5 minutes.
  • 6 Pour in the coconut milk. Add additional water to just cover the meat.
  • 7 Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
  • 8 Serve over hot rice (I use Basmati).

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