Hi, Ray here again.
This weekend my girlfriend would not be around for the weekly curry dinner and this meant that I could try out one of the hotter dishes. I checked out the vindaloo curry recipes and decided to try out the Lamb Vindaloo.
I bought the lamb when I was out shopping and made the marinade on Sunday morning. It was at this point that I found out that I’d run out of malt vinegar so I did a quick emergency dash to the supermarket to buy another bottle. It’s a strange feeling only buying one item at a supermarket.
I returned home, finished making the marinade and soaked the lamb in the marinade for about 8 hours.
When the cooking time arrived, all I had to do was prepare the onions and then start the cooking.
All was going well until I added the hot water when I realised that there was something badly wrong with the recipe. The recipe called for adding 3 cups (750ml or 1 1/4 pints) of hot water. I did this and looked at the result. There was far too much liquid in the saucepan.
There wasn’t much that I could do at this stage so I just blundered on with the cooking.
It’s not a difficult curry to make and the curry was ready on time and I served it up to the dinner guests on a bed of basmati. I used a slotted spoon to serve the Lamb Vindaloo so that there wouldn’t be too much liquid on the plate.
The lamb was nice and tender and the curry had the typical flavour of vinegar to go with the taste of spices. The heat level was “hot”, which is to be expected with a vindaloo. The dinner guests gave a generous taste rating of 7 out of 10. It would have been so much better with a less runny sauce.
I’ve adjusted the recipe so that there is less liquid and I’ve left the saucepan lid off so that the liquid reduces during the cooking. So if you give the revised recipe a try, I’d be interested in what you think.