Lamb Vindaloo Recipe and Cost to Make in Lome
I decided to make Lamb Vindaloo. The Indian Restaurant over here in Lome charges a lot of dough (around $12.00 for 2 to 3 pcs of Mutton) with rice. With these ripoff prices, I decided to make my own using the higher
quality of lamb instead of mutton.
Ingredients, where to get them and cost:
- 0.5 kilo (1 lb) of Lamb pcs - 2,500 ($4.16) from l'Espicerie. A day before marinate the lamb pcs for 4-5 hours in papaya to tenderize the meat. Rinse off the meat with water or the meat will have a strong flavor.
Put the following in the blender and let it sit for 1 hour. Then blend to make a paste.
- 12 kashmiri chilis. Make sure to presoak in hot water for 1 hour
- 1 tsp red chili and 1 tsp kashmiri chili
- 1 inch pc of cinnamon stick
- 6 pcs of cloves
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 10 peppercorns
- 1/4 cup garlic (about 7 to 8 pcs)
- 1/4 cup of ginger (with skin off)
- 1/4 cup goa or red wine vinegar
- 1/2 tsp sugar
- 1 cup of feni or coconut milk
- After blending the mixture as stated above. Mix into the lamb pcs. Let it marinate for 1 day.
- The next day. Add 2 tablespoons of oil and sautee one finely chopped onion.
- After the onion turns slightly transluscent, add the meat without the juices and sautee for 5 to 10 minutes until the meat is browned.
- Add the rest of the sauce to the meat and 1/4 tsp tumeric and some water and let it cook for 15 minutes in a pressure cooker (4 whistles).
My first experiment was on 3/24/21. I used bone-in meat which was tough to eat plus it generated a lot of fat (grease). Also, I had marinated the meat in orange juice which gave it a strong flavor of orange so for next time, I will only use papaya and marinate for a couple of hours only. Then I will rinse off the papaya.I also decided to double up on the Kashmiri chili since it was not strong enough.