Recipe detail

Lamb/Mutton Lamb vindaloo

21. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine: Indian

Program steps

  • Preheating:
  • 105 °C

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1
Combination
50 %
time icon Termination by time
time icon 01:30 hh:mm
probe icon 90 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
cinnamon stick 1 pcs
clove 4 pcs
coconut milk 300 ml
caraway seeds 2 g
cloves garlic, finely chopped 6 pcs
ginger root, peeled and finely chopped 20 g
leg of lamb 500 g
mustard seed 2 g
onion 1 pcs
vegetable oil 30 g
whole black pepper 6 pcs
dried chili flakes 3 g
salt 5 g
caster sugar 3 g
white wine vinegar 100 ml

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 140.1 kJ
Carbohydrate 1 g
Fat 9.6 g
Protein 12.1 g
Water 0 g

Directions

1. Salt the lamb and chill for an hour.
2. In a food processor, blend the vinegar, coconut milk, chili, pepper, garlic, cloves, cinnamon, cumin, mustard and sugar.
3. Combine the mixture to the lamb and marinate for 4–6 hours.
4. Set the oven on combi at 90°C.
5. Cook under a lid for 90 minutes or until tender.

Recommended accessories

Enameled GN container

Enameled GN container