Lamb Vindaloo

Page 112

Cuisine: Indian | Course Type: Main Courses

(1 review)

Tags:

Recipe Review

I've made this with pork and with lamb. It's not bad for a slow cooker version, very simple to assemble.
- I found 1 cup water much too much to add. Probably only 1/2 cup would be sufficient.
- Second time I toasted and ground coriander and cumin seeds, rather than using already ground.
- Needed salt at the table, but that's OK if you're serving an Indian pickle, which is usually salty.
- 1/4 tsp cayenne doesn't begin to make it hot. I used 1 tsp the second time, and it was hottish, but not in any sense challenging.

For an easy vindaloo, Pork or lamb vindaloo from Madhur Jaffery's Quick & Easy Indian Cooking is better.
For a more authentic version, Goan-style hot and sour pork (Vindaloo) from Jaffrey's Indian Cooking is excellent.

(1) useful  

Comments

Login or register to add your own comments.