Vindaloo is a dish derived from Vinegar, Ginger, Sugar and Spices. Portuguese in origin it was adapted  over their 400 year rule in the South west of India around Goa with the use of Tamarind, cinnamon and cardamon as a hot but very aromatic meal of marinated beef or pork. It was the English who adopted this combination and turned the emphasis onto chilli so it re-emerged onto the Western palate as a fiery dish that can make people tremble at the knees at the very thought of eating it. But it doesn’t have to be so over the top for it is also able to be used sparingly in other ways not just for the heat but for the flavours as well which can be further moderated with more elements to subtly enhance rather than overwhelm a dish. Over the years Vindaloo became as synonymous with chicken and lamb but traditionalists still avoided any use of potato if they were to retain some claim of authenticity. The ideal end result for any stand alone Vindaloo or any Vindaloo influenced recipe, should be sweet from the sugar, sour from the vinegar, and hot. That’s hot, not so mind altering fierce it cuts a burning swathe  through and even annihilates the taste buds but instead lets you enjoy the meal rather than make you hard-pressed to tell your tongue from your lips.  Yet if its macho bravado that you seek just double or triple the amount of My Souk Drawer Vindaloo Spice Powder but if your face melts like the Nazi in Raiders of the Lost Ark don’t say that your dinner companion didn’t warn you.

“There’s nothing to fear here.”

“That’s what scares me”

Enjoy your little taste of Indian(a)!

 

Ingredients; 

12 Lamb Cutlets (preferably Frenched – 4 per person).

3 Shallots

6 Garlic Cloves

5 cm Ginger

1/2 large Butternut Pumpkin

200 ml Condensed Tomato Soup

200 ml Coconut Cream

400 ml Plain Yoghurt

150 g Blanched Almonds

1/2 cup Corriander Leaf

50 g Fennel Seed

Butter

E.V.O.O

20 g My Souk Drawer Vindaloo Spice Powder

 

Method;

If not already Frenched, trim off as much excess fat from the lamb cutlets as possible. Put 2-3 tablespoons of Yoghurt in a snap lock bag along with about 5 grams of Vindaloo spice. Mix then marinate the lamb cutlets in the bag for about 2 hours minimum.

Peel and seed the pumpkin before cutting into small blocks, coating with olive oil and roasting for about 60 minutes at 200 degrees centigrade, turning frequently. In a small frypan dry roast the Fennel seeds until they change colour but before they start to smoke. Set aside until later.

Chop the peeled ginger, cloves and shallots roughly and then blend in a food processor till fine. Add to a saucepan over medium heat with butter and oil, then saute for 10 minutes before adding the remaining Vindaloo powder. Add the tomato soup concentrate and the coconut cream, mixing for another 15 minutes. Turn down the heat.

Make a choice as to whether you wish to oven roast and/or grill the cutlets but in the pursuit of colour don’t overcook. 10 minutes in a hot oven and 2-3 minutes each side under a hot grill should suffice.

As the cutlets near ready, turn up the heat on the sauce and add the remaining yoghurt, stirring to ensure it doesn’t catch on the bottom. In the last few minutes put half of the almonds into the sauce to warm.

Plate the sauce and stack with cutlets and roast pumpkin. Put a few more almonds over the top, garnish with chopped Coriander and sprinkle liberally with the roasted Fennel seeds.

Enjoy!

 

Ingredients: