| Derek N.P.F. Juhl |
I made chicken vindaloo tonight. This recipe produced excellent
results. It wasn't spicy enough for my taste, so I added an extra
tablespoon of ground cayenne.
I ate it with leftover saffron basmati rice and garlic naan from a
nearby Indian restaurant.
Vindaloo
From Madhur Jaffrey's Indian Cooking
2 t whole cumin seeds
2-3 hot, dried red chili peppers
1 t black peppercorns
1 t cardamom seeds (take seeds out of the pods)
3-inch stick of cinnamon
1 1/2 t whole black mustard seeds
1 t whole fenugreek seeds
5 Tb white wine vinegar
1 1/2 to 2 t salt
1 t light brown sugar
10 Tb vegetable oil
2 medium onions, peeled and sliced into fine half-rings
1 1/3 c water (or broth/stock)
2 lb boneless lamb (or pork or beef) shoulder meat, cut into
1-inch cubes
1-inch cube of fresh ginger, peeled and coarsely chopped
1 small, whole head of garlic, with all the cloves separated
and peeled
1 Tb ground coriander
1/2 t ground tumeric
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon,
black mustard seeds, and fenugreek seeds in a coffee grinder or other
spice grinder. Put the ground spices in a bowl. Add the vinegar, salt,
and sugar. Mix and set aside.
Heat the oil in a wide, heavy pot over a medium flame. Put in the
onions. Fry, stirring frequently, until the onions turn brown and
crisp. Remove the onions with a slotted spoon and put them into the
container of an electric blender or food processor. Turn the heat off.
Add 2 to 3 tablespoons of water to the blender and puree the onions.
Add this puree to the ground spices in the bowl. This is the vindaloo
paste. It may be made ahead of time and frozen.
Dry off the meat cubes with a paper towel and remove large pieces of
fat, if any.
Put the ginger and garlic into the container of an electric blender or
food processor. Add 2 to 3 Tablespoons of water and blend until you
have a smooth paste.
Heat the oil remaining in the pot once again over a medium-high flame.
When hot, put in the lamb cubes, a few at a time, and brown them
lightly on all sides. Remove each batch with a slotted spoon and keep
in a bowl. Do all the lamb this way. Now put the ginger-garlic paste
into the same pot. Turn down the heat to medium. Stir the paste for a
few seconds. Add the coriander and tumeric. Stir for another few
seconds. Add the meat, any juices that may have accumulated as well as
the vindaloo paste and 1 cup water (or stock). Bring to a boil. Cover
and simmer gently for an hour or until meat is tender. Stir a few
times during this cooking period. Serves 6.
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Derek Juhl
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