Sunday, September 7, 2008

sunday supper - back to Brick Road



I once heard that the best Indian food in the world could be found in London. So naturally eating Indian food was on my list of "must do" during our vacation. The opportunity presented itself on our last night in London. Taking a tip from the locals we headed to Brick Road to grab a bite at one of the more than 60 Indian restaurant's within a 3 block area. The atmosphere was a lively as the food was spicy. After being coaxed by every restaurateur we finally settled into a cool little spot that promised big flavor for a low price.
Vindaloo is one of our favorites and the Vindaloo in London was fantastic, rich, creamy and with a nice kick. Upon returning home I thought I would give this dish a shot. I missed the "creamy" element but the flavor was rich and deep and the kick was delicate (perfect for guests a little mild for my family.)

Hope you enjoy my trip down the brick road.
Lamb Vindaloo
  1. Heat oil in a large pan and brown the lamb. (5-10 min)
  2. Lift the lamb out of the pan and put the pieces in a large dish.
  3. Coat lamb with the vindaloo marinade, cover and set aside.

  4. Add onions to the oil in the pan and cook for 5-10 min or until golden brown.
  5. Return the lamb with the vindaloo marinade to the pan and cook over medium to low heat for 10 minutes.
  6. Pour in the vegetable stock and simmer for 5 minutes.
  7. Add the garam masala, bay leaves and dry chilies and cook for an additional 5 minutes.
  8. If you want it "hot" add the optional black pepper, crushed dried chilies and chili powder at this time.
  9. Reduce the heat and simmer gently for 20-30 minutes.

Ingredients:

Vindaloo Marinade:

  • 4 garlic cloves, crushed
  • 2 red chilies, finely sliced
  • 3T malt vinegar
  • juice of 1 lemon
  • 1 t salt
  • 1 t sugar
  • 3 t ground coriander
  • 2 t ground cumin
  • 1/2 t ground cardamon
  • 2 t turmeric
  • 1/2 t ground cloves
  • 1 t freshly ground pepper

Other ingredients:

  • 4-5 T corn oil
  • 1 lb cubed lamb
  • 2 medium onions, finely chopped
  • 1 1/4 c vegetable stock
  • 2 t garam masala
  • 4 bay leaves
  • 2 dried chilies

Optional:

  • 1 t freshly ground black pepper
  • 2 t crushed dried red chilies
  • 3 t chili powder

Serve with Mint and Yogurt Raita

  • 2/3 c plain yogurt
  • 1 T finely chopped mint leaves
  • 1/2 t chili powder
  • 1/2 t garam masala
  • pinch of grated nutmeg
  • 1/2 t salt
  • 1/2 teaspoon sugar

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