|Lamb Vindaloo: Mmmmmhmmm!|
Anyone who follows my football site knows I just took my youngest home to England to watch Manchester United destroy Spurs and Arsenal. The second order of business was food. They call it the Curry Mile and us Mancs in exile miss it like mad. So me and me old mate Nobby Patel went on oe of our periodic heat hunts and ended up at the old tried-and-true Moti Mahal on Wythenshawe Road. They make the best Vindaloo anywhere. What makes theirs so especially good is something which ‘Britishizes ’it. Instead of using plain, white vinegar use malt vinegar.
And, remember, old spices in a jar will not keep well I use plain old, reasonably priced corn oil. Safflower oil is a good alternative if you prefer something slightly more viscous.
Chopped vidalia onions- 6 cups
Mustard seeds- 2 tsp
Tomatoes- 2 lb
Malt vinegar- 1/2 Cup
Red chilies-25 or 3 oz chili paste
Garlic- 30 cloves
Grated ginger- 5 tablespoons
Cardamom seeds 2 tsp
Cumin seeds- 1 tbs.
Fenugreek seeds- 1 tsp
Oil- 1 cup
Pink Wine-2 cups
Grind the red chilies with half of the ginger, garlic, cardamom, cumin & mustard.
Mix this into a paste with the vinegar.
Fry the other half of the garlic and the onions until golden brown.
Add the tomatoes and fry on a low heat for ten minutes before adding the ground spice paste and wine. Slowly add the remaining spices and fry until the oil separates from the mixture.
Allow the mix to cool completely.
Store in an airtight container and freeze. Prepare your meat of choice, defrost your vindaloo and simmer on a low light for 90 minutes.