Lamb Vindaloo

This is another attempted recreation of the food prepared by India’s Kitchen for our wedding. Lamb vindaloo is my brother’s favorite dish there. Delicious!

Step: 1

Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.

Step: 2

Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.

Step: 3

Garnish with cilantro before serving.

Per Serving: 304 calories; protein 28.4g; carbohydrates 23.5g; fat 10.1g; cholesterol 82.4mg; sodium 576.9mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.