Lamb Vindaloo
Restaurant style lamb vindaloo.
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Cooking tools:
- Garlic press
- Grater
- Measuring spoon
- Mixing bowl
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Plate
- Serving bowl
Ingredients
- 60 g (4 Tbsp) Ghee
- 3 g (1 tsp) Turmeric Powder
- 3 g (1 tsp) Cardamom Powder
- 8 g (1 Tbsp) Cumin
- 6 g (1 Tbsp) Madras Curry Powder
- 6 g (1 Tbsp) Coriander Powder
- 18 g (3 Tbsp) Chili Powder
- 1 g (1 pinch) Ground Cloves
- 15 g Garlic
- 15 g Ginger
- 25 g (2 pcs) Scotch Bonnet
- 500 g Indian curry base
- 30 g (2 Tbsp) White wine vinegar
- 30 g (2 Tbsp) Yoghurt Natural Fat 3%
- 500 g Pre Cooked Steak of Lamb
- 12 g (2 tsp) Salt
- 5 g (3 Tbsp) Chopped Fresh Coriander
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