Recipe detail

Name: Lamb vindaloo
Yield: 8
Cuisine: Indian
Ingredients: 1.0000 tPcs cinnamon stick; 4.0000 tPcs cloves; 300.0000 ml coconut milk; 2.0000 g cumin seeds; 6.0000 tPcs garlic cloves, peeled; 20.0000 g fresh ginger, grated; 500.0000 g lamb loin, cut in chunks; 2.0000 g mustard seed; 1.0000 tPcs onion, finely chopped; 30.0000 g vegetable oil; 6.0000 tPcs black peppercorns; 3.0000 g chili flakes; 5.0000 g salt; 3.0000 g sugar; 100.0000 ml white wine vinegar

Lamb/Mutton Lamb vindaloo

21.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine: Indian

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Program steps

Preheating:
105 °C

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Combination

50 %

Termination by time

01:30 hh:mm

90 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
cinnamon stick	1	pcs
cloves	4	pcs
coconut milk	300	ml
cumin seeds	2	g
garlic cloves, peeled	6	pcs
fresh ginger, grated	20	g
lamb loin, cut in chunks	500	g
mustard seed	2	g
onion, finely chopped	1	pcs
vegetable oil	30	g
black peppercorns	6	pcs
chili flakes	3	g
salt	5	g
sugar	3	g
white wine vinegar	100	ml

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

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