Lamb Vindaloo
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 1/2 lbs fresh lean lamb, 1 inch cubes, marinated
1/4 cup mustard oil (substitute canola oil) for cooking
For the marinade and sauce:
1/4 cup Sherry wine vinegar (or unseasoned rice vinegar)
1/3 cup water
2 Tbsp tamarind pulp (substitute 3 Tbsp lime juice)
1/4 cup garlic cloves, minced
1 inch piece fresh ginger, grated (or 1 tsp powder)
1 Tbsp Madras curry powder (yellow)
1 tsp hot mustard powder
2 tsp hot cayenne powder
2 tsp mild paprika
1 tsp white pepper, freshly ground
1 tsp sea salt
The stew:
1/4 cup ghee (substitute unsalted butter)
1/2 cup yellow onion, minced
1/2 cup yellow onion, minced
2 jalapeño chiles, stemmed and minced
1 green bell pepper, seeded and chopped coarse
4 medium Yukon gold potatoes, cut to bite size
1 28-oz can tomato puree (not tomato sauce)
water as needed
1/2 cup plain yogurt
1/2 tsp brown sugar
Instructions:
Combine all the marinade ingredients in a large bowl and mix well. Pierce each piece of lamb once or twice with a knife and stir lamb into the mixture. Cover and refrigerate for 8 hours or overnight.
Remove lamb from the marinade onto paper towels and dry the pieces before cooking. Reserve marinade for cooking and set aside.
Heat oil to medium high in a large heavy pot or Dutch oven. Add the lamb and brown evenly, about 8 minutes. Remove lamb to a bowl and set aside.
Add onions and sauté about 5 minutes or until they are light brown. Then stir in the jalapeños and bell pepper and cook for 2 minutes.
Add reserved marinade and mix well and reduce heat to medium. (Caution, strong fumes could irritate your eyes.) Turn on overhead fan if available. Stir until thickened.
Add lamb and its juices, tomato, puree and potatoes. Increase heat to a boil and then reduce to medium low. Cover and simmer about 20 minutes or until lamb is tender. Add water as needed if sauce gets too thick.
Stir in yogurt and sugar after turning off the heat. Serve with Raita, Naan, salad, and basmati rice.
From Larry Noggle’s Chile Peppers calendar.