Lamb Vindaloo!

One of the staples of what Westerners think of when they say “Indian Cuisine” the element known as vindaloo comes from a Portuguese term.  Carne de vinha d’alhos roughly means “meat with wine and garlic.”  With the substitution of vinegar instead of wine as well as the addition of various spices (especially chili) it evolved into the picant dish we know today.  Lamb vindaloo is but one variation. Here are the basic ingredients: 4 pounds boneless lamb shoulder 6 tablespoons mustard 4 teaspoons cumin (ground) 2 tablespoons cilantro, chopped 4 teaspoons turmeric 1 tablespoon coriander (ground) 1 tablespoon paprika (ground) 1 ½ teaspoons cayenne pepper 2 tablespoons red wine vinegar 4 tablespoons vegetable oil 1 large sweet onion, diced (or […]

Tandoori Chicken!

At its most basic Tandoori Chicken (the name comes from a kind of traditional clay oven) is a spicy chicken dish made with yogurt and originating from the Punjab area (northwestern India).  It remains very popular, especially in Asia, but also in North America and Europe. It really served as the foundation for many popular Indian or quasi-Indian dishes, such as chicken tikka or chicken tikka marsala.  The more traditional recipes westerners tend to find much, much too hot.  Milder versions abound and all kind of variations exist.  This version is fairly basic, not too intense, and works with a variety of different side dishes. First, ingredients: 1 1/2 cups plain yogurt 1 tablespoon lemon or lime juice (fresh) 1 […]