Vindaloo Recipe!
Feb. 27th, 2019 07:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)

Here's the recipe! I put my version with the stuff in the original in ( ).
Marinade
- 1 tsp salt
- 1 tsp sugar
- ½ tsp ground cardamom
- ½ tsp ground cloves
- 1 tsp black pepper
- 1 tbsp chopped fresh ginger
- ¼ lemon or lime juice (malt vinegar)
- ¼ cup water
Curry Paste
- 2 tbsp chopped fresh ginger
- 2-8 red chilies, fresh or dry -2 is better, especially if using two hot types
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp tumeric
- ¼ cup lemon or lime juice (malt vinegar)
- ¼ cup water
- (4 garlic cloves, chopped)
Vindaloo
- ¼ lard, rendered bacon fat, clarified butter, oil
- (1 large onion, chopped root to tip)
- ½ tsp asafoetida (not in original recipe)
- 1 ½ pounds venison stew meat
- Salt
- 1 tbsp tomato paste
- 1 pound potatoes, chopped
Marinade
- Process all ingredients in food processor
- Pour into bag with venison and marinade in fridge for at least 1 hour, up to 1 day
Curry Paste
- Blend all curry paste ingredients in food processor (don't clean out after marinade)
- Take paste out, set aside
- Don't clean food processor
Vindaloo
- Head deep pan or wide mouth pot over medium high heat, add oil (saute onion for 5-8 mins)
- Add curry paste, asafoetida, tomato paste, bring to a boil
- Pour 1 qt water into food processor and swish around to get leftover stuff
- Add venison and marinade to pot and let cook a minute or two
- Pour spicy water from food processor in
- Cover and simmer for 2-3 hours until venison is tender
- Remove lid, add potatoes and cook uncovered for 20-30 minutes
- Serve with rice!