Quote from: m0rq on June 09, 2016, 03:58 PM
In fact her authentic vindaloo recipe was for lamb (mutton), and I had a very hard time getting that right, because I tried the authentic style before ever knowing about BIR.

Unfortunately (for me), the recipe she gives for vindaloo in her 50 Great Curries of India (which I bought after meeting her) is for the Goan pork version; is there any chance you could send me her recipe for lamb (mutton) vindaloo, please ?

** Phil.

Hi m0rq

The curries look top quality

What is the said Vindaloo paste ingredients etc

best, Rich

Here are the ingredients for the paste. I hope it's okay to post it like this.

Serves 4 (freezes well)

15-20 red Kashmir Chilies OR 3 1/2 tsp Cayenne Pepper
1 tsp Cumin Seeds (*I might use some more)
6 Cloves
5 cm Cinnamon stick
10 Black Peppercorns
1/4 Star Anise (*I use one whole)
1 tsp Poppy Seeds (Tukmaria)
1 piece fresh Ginger, 5cm x 5mm
6 big cloves Garlic
1 Tbl Tamarind
4 tsp Apple Vinegar
1 tsp Salt
8 green cardamoms (*my addition, love it)

These are the ingredients for the paste. The recipe says blend them all together, and use some of it to marinate 700 grams of mutton. Then, oil is heated in a pan and onions are fried until they go golden. Then the rest of the paste is added, with a little water, and left simmering for 15 minutes.
Then the marinated meat is added and fried for 5 minutes. A liter of water is then added to the mix, some more salt, and left on low temperature. When the water is evaporated (takes very long on low temp), some jaggery and curry leaves are added and again left simmering for 5 minutes. After that the Vindaloo is ready and is completely NOT BIR. ;-)

I only use the above ingredients to make a paste, and I additionally found that adding 8 large green cardamoms suits my taste even better. So, I put everything in a blender and blend until smooth. Then I use this paste (about 1-2 Tbl) instead of the mix powder in a BIR vindaloo recipe.

Definitely has "that" vindaloo taste that I'm looking for. Chili powder and/or fresh chilies must be added according to taste, of course. And, I increase the amount of vinegar a little (2 Tbl) and omit the tamarind.

Works for me!

Ah, so that /is/ her Goan vindaloo recipe, with very minor modifications.  I wonder who it was who converted it from pork to lamb/mutton ?  My prime suspect is the Grauniad ...

** Phil.

Not quite.. it is original:



But it's the German edition as you can see.. but I can't see why they would convert to mutton for a German version :-) But it is.

Es ist Lammfleisch, nicht  Schweinefleisch, in der deutschen Kochbuch ?!

Quote from: Phil [Chaa006] on June 10, 2016, 05:12 PM
Es ist Lammfleisch, nicht  Schweinefleisch, in der deutschen Kochbuch ?!

:-D

Yes (or should I say: Yep)

Page 89 reads: "Lammfleisch-Vindaloo, Goa" and then: "In Goa wurde und wird Vindaloo heute noch traditionell mit Lammfleisch zubereitet." (= In Goa a Vindaloo has been and is traditionally made with Lamb.)

Wow.  And in the English text (p.~111) it says "Vindaloo in Goa was and is traditionally made with pork".  Hmmm, /someone's/ lying (and I don't think it's Camellia or the English text ...) !

Well, mine is the "7th enhanced corrected edition" from 2008.

Translated from English by Wolfgang Glaser and Anke Kruppa, Inken-Kloppenburg Verlags-Service, Munich

Either its corrected (since lamb is better in a vindaloo anyways), or the translators dislike pork? Who knows?

Fascinating !  I wonder if we will ever get to the bottom of this mystery ?  Anyhow, b****r the mystery -- I'm off to cook a mutton vindaloo a la Panjabi

** Phil.