Vindaloo

This spicy dish is an awesome introduction into curries from the Goan region of India’s west coast. Shored against the Arabian Sea, this dish is influenced by trade with other arabian countries. Serve with fresh naan or basmatti rice.

Ingredients

• 1Lb Lamb/Chicken/Beef, cubed
• 1Lg Yellow Onion, shaved and halved

Dry Spices

• 3T Kashmiri Chili Powder
• 1 1/2T Allepo Chili Flake
• 1t Coriander Seeds
• 1t Cumin Seeds
• 1/2t Turmeric
• 5 Green Cardamon Pods
• 5 Cloves
• 3/4T Cinnamon

Wet Ingredients

• 1 6oz Can Tomato Paste
• 2T Garlic Paste (Or 5 cloves smashed)
• 1T Ginger Paste (or 1" ginger, peeled, minced fine)
• 1 14oz Can Petite Tomatoes
• 3T Vinegar (Chef’s Choice, I use Acetic Acid; e.g. White Vinegar)
• 1/2C Vegetable Oil
• Several cups of water, as needed

Steps

1. In a spice grinder, combine dry ingredients.
2. In a large bowl combine oil, ginger, garlic, tomato paste, dried spice mix, onions, and meat.
3. In a braiser over medium heat, fry the meat on all sides.
4. Add tomatoes, vinegar, and water (as necessary).
5. Cook until gravy splits, add additional water as necessary.
6. Serve with Basmatti Rice.