Sunday, January 7, 2007

I had dinner with an ex-colleague last week at a classy Indian restaurant in the heart Kuala Lumpur town. Needless to say we were very excited and we ordered all our usual favourites with garlic naan and rice on the side. After the delightful dinner we both agreed that the Lamb Vindaloo was just heavenly. Over coffee at Starbucks later at the nearby shopping mall we both set a challenge to see who can cook the best Lamb Vindaloo to be judged by our individual partners.

So tonight I was to start the ball rolling with my version before we taste his next weekend. It was a successful evening it seems but I am curious about how he would do considering he is a good cook as well. I decided to make my version slightly with a thicker sauce which everyone said went better with the instant butter naan I heated up. The red Australian wine he brought over was the toast of the evening because it really brought out the best of the dish.

1 lb Lamb (washed & cut into cubes)
1 Small OnionSmall Onion
(finely chopped)
6 crushed cloves GarlicGarlic

2 cups Coconut MilkCoconut Milk

1 tsp Red Chili PowderRed Chili Powder

1/2 tsp Turmeric PowderTurmeric Powder

1 tsp Cumin PowderCumin Powder

1 tsp Red Wine Vinegar
1 tbsp Grainy Mustard
3 tbsp Oil
Salt to taste

1. Add the cumin powder, turmeric powder, mustard, red chili powder, vinegar and salt in a cup and mix well.
2. Heat the oil in a pan and fry the onion until brown.
3. Add the garlic and stir-fry for few seconds.
4. Add the spice paste and stir-fry for a minute.
5. Add the lamb cubes and fry for 5 minutes.
6. Pour the coconut milk and 1 cup of water and bring it to a boil.
7. Cover and lower the heat and cook for an hour.
8. Serve hot with naan bread, steamed rice or Biryani rice.

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posted by Daryl W.T. Lau at 12:31 AM |