Tomato Free Vindaloo (Restaurant Style)
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 300g Meat / Veg / Paneer
- • 1 teaspoon Garlic Paste
- • 1 teaspoon Ginger Paste
- • 6 Pepper Corn
- • 1 teaspoon Vinegar
- • 1/2 teaspoon (optional) Mr Naga (Hot Chilli Pickle)
- • 2 tablespoons Vegetable Oil
- • 1 tablespoon Ghee (Butter)
- • 1 large Red Onion
- • 2 Cloves
- • 1 teaspoon Garlic Paste
- • 4 Green Finger Chillies
- • 1.5 tablespoons Chilli Powder (Hot)
- • 1.25 teaspoons Coriander Powder
- • 1 teaspoon Sugar
- • 1/2 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 2 Cardamom Pods (seeds only)
- • 250ml Curry Base
- • 1 tablespoons Vinegar
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
Start by marinating the meat in the garlic and ginger paste, vinegar, crushed black pepper and Mr Naga is using. Leave covered to marinate in the refrigerator for at least an hour.
add the butter, ghee and onions to a pan and cook on low - medium until the onions have softened nicely
add in the cloves, garlic paste and sliced finger chillies and allow to fry for around 30 seconds to reduce the bitterness of the garlic
add the chilli, coriander, cumin and turmeric powders, cardamom seeds, sugar and salt along with a drop of water if required to keep things moving. Allow to fry gently for a few minutes until the oil starts to separate
add in your choice of marinated meat, coat well to stop drying out and allow to brown for a couple of minutes
add in 1/2 of the hot base, turn up the heat to medium high and allow to reduce by half and then add the remainder, stirring in well
allow to reduce for a few minutes before adding your choice of vinegar and most of the fresh chopped coriander. Stir through well and allow to cook until the meat is cooked through and the sauce is the consistency you require
serve sprinkled with the remaining fresh coriander