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Vindaloo Curry Powder (2.3 oz)
Vindaloo Curry Powder (2.3 oz)


 
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Retail Price: $5.50
Artisan Wine Depot Price: $5.47
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Winery: Whole Spice
Varietal: Vindaloo Curry Powder
Region: Napa Valley, California
Bottle Size: 2.3 oz

Availability:: PRE-ORDER: FRESHLY GROUND UPON ORDER COMPLETION AND SHIPPED WITHIN 5 BUSINESS DAYS
Product Code: SP-VINDALOOCURRYPOWDERJAR
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Press / Wine Critic's Reviews
 
Ingredients: Black Pepper, Coriander, Cilantro,
Turmeric, Cumin, Red Chili, Ginger, Garlic, Mustard Seed Yellow, Cardamom, Cinnamon, Fenugreek, Cloves, Citric Acid, Tomato Powder.

The term Vindaloo refers to a popular Indian dish. It was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. It is almost universally featured on Indian restaurant menus and is known as one of the hotter curries available.


Lamb Vindaloo

Yield: 3

Ingredients:

3 tablespoons vegetable oil
1 small onion, chopped fine
1.5 pounds lamb, cubed
2 fresh Roma Tomatoes, chopped
4 cloves garlic, chopped fine
2 teaspoons fresh ginger, grated
2 tablespoons fresh cilantro, chopped fine
1 ½ teaspoons Vindaloo Curry
½ teaspoon cumin powder
¼ teaspoon black pepper ground
¾ teaspoon salt
¼ teaspoon chili flakes
¼ teaspoon turmeric powder
½ teaspoon paprika
2 teaspoons tomato paste
1 tablespoon Tamarind concentrate
¼ cup water


Season lamb with salt and pepper. Heat oil and sauté lamb. Remove the lamb and set aside. Add chopped onion to skillet and sauté until lightly brown. Add fresh chopped tomato and garlic; sauté until tomatoes are soft (about 5-7 minutes). Then add fresh ginger, cilantro and the following spices: Vindaloo curry, cumin, black pepper, salt, chili flakes, turmeric powder, and paprika. Add tomato paste and mix all ingredients well. Next, add Tamarind and water; mix well. Lower the heat and add the sautéed lamb. Cook for about 2 hours stirring about every 20 minutes to prevent burning.

Serve over rice.


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