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CDWM SA - Ep.13 - Bryan's - Main

Bryan’s Lamb Vindaloo

Ingredients

Serves: 4 people

Preparation time: 2 hrs

  • 1 stick cinnamon
  • 3 cloves, garlic
  • 1/2 tsp cumin seeds
  • 100 g ginger
  • 1 kg lamb
  • 1 tsp mustard seeds
  • 2 tbsp cooking oil
  • 2 med onions, chopped
  • 12 red chillies
  • 1 tsp peppercorns
  • pinch salt
  • pinch sugar
  • 1/2 cup vinegar
  • water, as needed
  • 1 cup coconut milk
  • 1/2 English cucumber, grated
  • pinch mint, finely chopped
  • 1/2 cup plain yoghurt
  • pinch salt and pepper

Preparation method

  • Wash lamb and season with salt. Set aside 1 hr.
  • Pour vinegar and coconut milk into bowl. Add cinnamon, garlic, cumin, ginger, mustard seeds, chillies, peppercorns and sugar. Stir and allow to soak 30 min.
  • Blend mixture to create masala paste.
  • Cover salted lamb with masala and rest 4-5 hrs / overnight.
  • Heat pan, add oil and cook lamb 5 min.
  • Add onions and water. Cook until lamb tender.
  • Make raita: Add cucumber to yoghurt, add mint, season with salt and pepper. Mix together. Serve as side dish.
  • Cook's note: The longer the meat marinates, the better. If marinating in fridge, remove at least 30 min before cooking, to reach room temp.