Have I mentioned how much I like Indian food? I love the depths of the flavors, the different spice combinations, the lean meat, and the heat.
I have really been liking spicy things lately.
When we reach for a menu from the take-out menu drawer (that's not weird to have a whole drawer devoted to take-out menus, is it?) we pretty much always go for the Indian place that we have on speed dial in the cell phone and who nicely have stored the credit card number.
Because I've found when you want food, you don't want to have to dig around for the credit card number. You want to sit on the couch and watch the cake decorating competition on Food Network (again) and have food brought to you.
or! You could put on a huge ol' pot of lamb vindaloo in the morning before swim lessons, before the birthday parties, before the Home Depot trip, before the IKEA run, and before you're tired and cranky and don't want to do anything except for becoming one with the couch.
--3 lbs boneless leg of lamb (unless you can find lamb stew meat)
--2 T dried minced onion (or 1 medium yellow onion, minced)
--6 cloves of minced garlic
--1/2 t clove
--1 t ginger
--1/2 t red pepper
--1 T ground coriander
--1 T cumin
--1 t cinnamon
--1/4 cup apple cider vinegar
--2 chopped potatoes ("aloo" means potato)
--1 can tomatoes
I opted to throw in tomatoes to create a bit more of a vindaloo stew. And didn't make any other sides, other than having corn tortillas available for scoopers.
--carefully trim the lamb, and cut into stew-meat sized chunks
--toss in your crock with all of the dry spices and onion
let it sit overnight in the fridge. This could be optional, but having the meat soak up the spice flavor is a part of making a really good vindaloo.
In the morning, put your crock on the counter and let it warm up a bit. It's never a good idea to put a freezing cold piece of stoneware directly into the heating element. Because your stoneware might crack.
And then you will email me. And I will feel sad.
Ad the 1/4 cup of apple cider vinegar. Toss in the potatoes and the can of tomatoes, if you are using them.
* If you are NOT using the tomatoes, add 1/2 cup of water. *
Cook on low for 8-10 hours.
Very tasty! There wasn't quite enough spice for me. I think I'm going to be brave and put in a whole teaspoon of the red cayenne pepper next time. Or maybe 3/4 of a teaspoon.
The kids mostly ate the corn tortillas we had as dippers, but did pick a bit at the meat. If the meat is separated from the sauce and cut up, there isn't much of a kick at all.
Adam and I ate it for lunch the next few days in a row, and found that the flavors were intensified the subsequent days.
very yummy; and this dish hasn't any heavy cream, which is good, so then I can eat more sweets!
other fantastic recipes: