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25% Off Online Orders! (+ a look at Lamb Vindaloo)

25% Off Online Orders! (+ a look at Lamb Vindaloo)

Weekly newsletter from Mauka Indian Cuisine with exclusive promotions, event information, and more.

Riaz Gillani
August 13, 2024

Tuesday, August 13th, 2024 | Digest #9

PSA: Curry Math. Curry comes in many different spice levels, but remember: “Mild” is Medium, “Medium” is more like a Medium+, “Spicy” is Spicy, and “Indian Spicy” is, well, you might want to make sure your will is in order…we don’t make the rules.

Anyway, check out the 25% discount below on online orders, and for you curious diners, keep scrolling for a look at Lamb Vindaloo…

Pro Tip: Keep Scrolling for the Discount Code!

25% Off Discount Code (Online Pick-Up & Delivery)

When the delivery driver says “I’m here”…

Click here and use CODE: DIGEST25 for 25% off any online order!

Valid for 1 use per recipient. Order must be placed online via the link. Offer cannot be combined with any additional discounts or promos. Valid through 08/15/24.

Lamb Vindaloo 🥰

Sweet, Tender, Savory…Love? 💝

Recipe Background 😮‍💨

Lamb Vindaloo, a fiery and flavorful dish, has its roots in the Indian state of Goa, though its origins trace back to Portuguese cuisine. The name "Vindaloo" is derived from the Portuguese dish "Carne de Vinha d'Alhos," which translates to "meat marinated in wine and garlic." When the Portuguese colonized Goa, they introduced this dish, and the local Goans adapted it, substituting wine with palm vinegar and adding a variety of Indian spices.

Over time, Lamb Vindaloo has evolved into a beloved dish known for its bold flavors and intense heat, making it a favorite in Indian restaurants worldwide. The dish embodies the perfect fusion of Indian and Portuguese culinary traditions, with tender lamb cooked in a spicy, tangy sauce that is both deeply satisfying and richly complex.

Recipe Breakdown 🧑‍🍳

Ingredients

The Protein (Lamb): The dish's star is succulent lamb, known for its rich flavor and tender texture. The lamb is marinated in a mixture of spices and vinegar, which tenderizes the meat and infuses it with deep, robust flavors.
The Masala (Spice Mix): The masala for Vindaloo includes a potent blend of spices, such as cumin seeds, mustard seeds, fenugreek, cloves, cinnamon, and Kashmiri red chilies. These spices are roasted and ground into a paste with vinegar, garlic, and ginger, giving the dish its characteristic heat and tanginess.
The Sauce (Vinegar and Tomato): The sauce is a tangy and spicy blend of tomatoes, vinegar, and freshly ground masala paste. The vinegar not only adds a distinct tang but also helps balance the heat from the chilies, while tomatoes add a subtle sweetness.

Understanding the Process

Marinating the Lamb:

We start by marinating the lamb pieces in a mixture of vinegar, garlic, ginger, and the ground spice paste. Let the lamb marinate for at least a few hours, or preferably overnight, to allow the flavors to deeply penetrate the meat, making it tender and flavorful.

Preparing the Masala Base:

In a large pan, heat oil and add whole spices like mustard seeds, cumin seeds, and bay leaves. Once the spices are fragrant, add finely chopped onions and sauté until they are golden brown. This step builds the foundation of the dish's deep, savory flavors.

Creating the Spicy Sauce:

Add the marinated lamb along with the marinade to the pan. Sauté the meat on high heat until it is browned on all sides. Then, stir in chopped tomatoes and cook until they break down and integrate with the spices, forming a rich, thick sauce.

Simmering for Perfection:

Lower the heat and cover the pan, allowing the lamb to simmer gently in the sauce. This slow cooking process ensures that the lamb becomes tender and absorbs all the spicy, tangy flavors of the sauce. Cook until the lamb is fully tender and the sauce has thickened to your desired consistency.

Final Touches:

Taste the Vindaloo and adjust the seasoning with salt, pepper, or additional vinegar if needed. Garnish with fresh coriander and serve hot.

🤤

Endless Variations

Aside from these core elements, you’ll find that everyone has their own preferences regarding Lamb Vindaloo. Here are some ways you can customize this beloved dish to make it uniquely your own:

Heat Levels: Lamb Vindaloo is known for its spiciness, but you can adjust the heat level by varying the amount of Kashmiri red chilies or by adding a bit of sugar to balance the heat.

Protein Alternatives: While lamb is traditional, you can substitute it with chicken, goat, or even tofu for a vegetarian version. Each variation brings its own unique flavor and texture to the dish.

Vegetables Have Never Hurt Anybody: Enhance your Vindaloo by adding vegetables like potatoes, bell peppers, or carrots. These not only add nutrition but also help balance the heat with their natural sweetness.

To Dip or Not to Dip: To cool down the heat, pair lamb vindaloo with steamed basmati rice, naan, or even a simple salad. For a traditional Goan touch, serve it with sanna, a type of steamed rice cake.