More to explore:
Pirkka vindaloo currytahna on tulinen ja mausteinen intialainen maustetahna ruoanvalmistukseen.
Shrimp Vindaloo made with Maya Kaimal Vindaloo Sauce found in grocery stores. I'm going to use fresh limes and cilantro as garnishment and added flavor.
20 red, dried (Kashmir) Chilis - Mürbchen take less and remove the seeds
1 tsp cumin seeds
5 cm cinnamon stick
¼ star anise
1 teaspoon poppy seeds
5 cm ginger, chopped
6 cloves of garlic, chopped
1 tbsp tamarind paste
4 tsp coconut vinegar - alternatively apple cider vinegar
700 g lamb for stewing (here hip) into bite-sized pieces
75 ml oil
3 onions, finely chopped
½ tsp Jaggery - alternatively cane sugar
15 curry leaves
The chillies soak in a little water. All the spices, ginger, garlic and tamarind process with the vinegar in a blender to a smooth paste. With a little bit of this spice mix to rub the meat and marinate for 15 minutes.
Heat the oil in a saucepan and sauté the onions brown within 15-20 minutes. The remaining spice mixture added and sauté 5 minutes, stirring constantly. If necessary, add 2 tablespoons of water.
The meat cubes in the spice mixture anschmoren five minutes around. Pour 1 liter of water (we have much less used), season with salt and simmer at low temperature even. Stir in jaggery and curry leaves and
Simmer for another 3-4 minutes. The Vindaloo can be served.