Lamb vindaloo

Lamb vindaloo

A dish as tender as a lamb according to the best vindaloo tradition: marinated lamb ragout with a curry paste and a vegetable sauce. try also this croque monsieur and croque madame recipe too.

Ingredients

Main course For 4 people

800 g of lamb stew

3 tablespoons of vindaloo curry paste from Asian specialty stores

1 onion

1 tablespoon of peanut oil

salt

200 g of chopped peeled tomatoes

5 dl of lamb stock or meat broth, in specialty shops

8 tablespoons of plain yogurt, to taste

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 20 minutes

Marinade:

ca. 1 hour

Brazing:

ca. 1 hour

Total time:

2 h 50 min

Mix the meat with the vindaloo curry and leave to marinate for about 1 hour.

Finely chop the onion and fry it in oil, over medium heat, for about 2 minutes. Salt the meat, add it to the onion and brown it over medium heat for about 5 minutes. Add the tomatoes and let them simmer for another 5 minutes. Add the lamb stock, cover and cook over low heat for about 1 1/2 hours.

If the sauce becomes too thick, add a little base. Season with salt and, to taste, serve with yogurt. Excellent with pappadum. You may be interested to read about lemon cultivation Blogpost/ cabbage pesto purple.

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