Vindaloo De Cordeiro Eurasiano (eurasian Lamb Vindaloo)
Vindaloo de Cordeiro Eurasiano, or Eurasian Lamb Vindaloo, is a delicious and spicy dish that combines the flavors of Eurasian cuisine with the rich and tender taste of lamb. This recipe is a fusion of Portuguese and Indian influences, resulting in a unique and flavorful dish that is perfect for special occasions or a hearty family meal.
Ingredients
- 2 lbs lamb, cut into cubes
- 3 tbsp vindaloo paste
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp paprika
- 1/2 cup white vinegar
- Salt to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Marinate the lamb cubes with vindaloo paste and set aside for 30 minutes.
- Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle.
- Add the chopped onions, garlic, and ginger. Sauté until the onions are golden brown.
- Add the marinated lamb cubes and cook until browned on all sides.
- Stir in the turmeric powder, paprika, and salt. Cook for 2 minutes.
- Add the chopped tomatoes and cook until they are soft and mushy.
- Pour in the white vinegar and 1 cup of water. Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the lamb is tender.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 35g
- Carbohydrates
- 15g
- Fat
- 25g
Supplies
Large pot Cutting board Sharp knife Measuring spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Vindaloo de Cordeiro Eurasiano pairs well with fragrant basmati rice and a cooling cucumber raita.
Tips & tricks
For an extra spicy kick, add chopped green chilies to the vindaloo paste marinade.
Cost
$25