Lamb Vindaloo
A Goan-inspired curry dish featuring lamb cooked in a hot and spicy vindaloo sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Vindaloo traces its origins to the Portuguese dish *carne de vinha d'alhos*, a stew of pork marinated in wine vinegar and garlic. Introduced to Goa, India, by Portuguese sailors in the 15th and 16th centuries, the dish was adapted by local cooks, who substituted palm vinegar for red wine, added local spices, and often used lamb or other meats in place of pork. The chili peppers, crucial to the dish's heat, were also a New World introduction by the Portuguese.
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Lamb Vindaloo is deeply embedded in Goan cuisine and culture, often served at festive occasions and celebrations. Its fiery flavor reflects the region's love for spice, while its Portuguese origins highlight Goa's unique history as a former Portuguese colony.
Goan Identity
Vindaloo is considered a signature dish of Goan cuisine, showcasing the blend of Indian and Portuguese influences that define the region's culinary identity. It's a testament to the cultural fusion that occurred over centuries.
Festive Occasions
Lamb Vindaloo is often prepared for celebrations and feasts, particularly Christian holidays like Christmas and Easter, reflecting the Goan community's large Christian population and its unique traditions.
Regional Variations
While vindaloo is primarily associated with Goa, variations exist throughout India, each reflecting local tastes and ingredient availability. These regional adaptations demonstrate the dish's adaptability and enduring popularity.
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Lamb Vindaloo is characterized by its intensely spicy, tangy, and savory profile, stemming from a complex blend of chilies, vinegar, and spices.
The dominant flavors are derived from a liberal use of red chilies (often a mix of dried and fresh varieties), vinegar (typically palm or coconut vinegar), and a blend of spices like cumin, coriander, turmeric, ginger, garlic, cloves, cinnamon, and mustard seeds. The lamb itself provides a rich, meaty flavor that is balanced by the acidity of the vinegar and the heat of the chilies. The dish often has a slightly sweet undertone from the natural sugars in the spices and onions.
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Spice Level Adjustment
Adjust the amount of chilies used according to your spice tolerance. Start with a smaller quantity and gradually increase until you reach your desired heat level. Remember that the spice will intensify as the dish simmers.
Vinegar Quality
Use high-quality palm or coconut vinegar for the most authentic flavor. Avoid using white vinegar, as it lacks the depth and complexity of traditional Goan vinegar. Taste the vinegar before adding it to the dish, as some varieties can be quite strong.
Marinating Time
Marinating the lamb for at least 4-6 hours, or even overnight, allows the flavors to penetrate the meat and tenderize it. This step is crucial for achieving a flavorful and succulent vindaloo.
Browning the Lamb
Thoroughly browning the lamb before adding the masala helps develop a richer, more complex flavor. Ensure the lamb is nicely seared on all sides before proceeding with the recipe.
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