How To Make Lamb Vindaloo Indian Cookery Class! (NEW2020)Updated Recipe

[@ivanbreytenbach123]

This is the content I've been looking for. History, detail and the attention paid to the dish that it deserves.

[@nateshvelan6970]

Great and Nice receipes.

[@roger5159]

Looks perfect Chef 👌

[@ramafoodscookeryclub1414]

Thank you 😋

[@JalopyGym]

This is my favorite dish of all time

[@stevenmqcueen7576]

My favorite Indian dish. Great job!

[@richardwhite3522]

Just subscribed chef I will be making this soon, can you do garlic chilli chicken masala and butter chicken please.

[@dh84a3447]

G'day from OZ. Lots of Indians in our neck of the woods...Bliss! Thanks for Video. Have tried Vindaloos before from recipe books, but almost never successful. Followed your method & tasted, before I'd even adjusted the flavours...I said to my wife; "Now THAT'S a Vindaloo!" Thanks again & Kudos.

[@mattfeedback]

Brilliant vindaloo recipe - can’t wait to try it chef - can I ask what is the cooker you are using here? Induction? Thanks!

[@sebajanko9146]

Sounds good.

[@adamwest4926]

love the vid, an idea for your next one butter chicken!

[@ramafoodscookeryclub1414]

Thanks for watching. I think Butter chicken is one of my favourite dish so yes its due. Would do one soon.

[@alansimpson5402]

That was excellent, thank you!

[@prettyricky9147]

Chef I just wanted you to know I made this recipe tonight following you recipe exactly and I am blown away!!! It taste just like my favorite restaurant and was not hard at all. Thank you so much 🙏🏽💕

[@77eddiesilva]

Excellent video. You did a great job of explaining step by step. I will definitely try your awesome recipe. Thank you.

[@mikeh4613]

Damn man that was awesome i feel compelled to make it right now

[@Yocibadboy]

really it is very nice chef 🙏🙏thank you

[@martinoconnor123]

Excellent, thank you. Can't wait to try it.

[@holyoox1453]

Yes this is what i was looking for😍

[@d0746]

Watching from the Netherlands - very well done

[@raymondsmith882]

Very controlled Chef the result is outstanding, thank you.

[@topsecret_gtr3741]

Great to see a vindaloo recipe looks good keep up the videos 👍

[@jay71512]

Fantastic video you should show how to do more authentic dishes.

[@wolverine005]

looking good

[@rsvp89]

Thank you so much for breaking it down

[@teefx5681]

Great, I had to watch this whilst fasting

[@temptatiouscravings]

Love the way you explained it chef God bless nicely done

[@saraknight9497]

Looks wonderful! I can’t wait to make this recipe.

[@OwlCMedicine]

What kind of cinnamon should i use? I have kashmiri chiles and i have Cassia cinnamon and ceylon cinnamon. The ceylon isnt nearly as hot and its sweeter. Just wondering which you suggest.

[@ramafoodscookeryclub1414]

Cassia cinnamon preferably as it has more deeper and earthy flavour when cooked for long duration.

[@zidanadam2020]

Putting lid on onions when cooking windaloo??

[@ramafoodscookeryclub1414]

Yes, nothing wrong with that as it softens the onion and then at later stage you stir fry the onions at high heat to get the browning effect, Thanks for watching the video and leaving a comment.

[@lilalinux1596]

Could you please post the ingredients into the video's description?

[@ramafoodscookeryclub1414]

Recipe updated in the description , took me a while but it is there now, thanks

[@wiadropiachu4328]

I was searching for the real vindaloo recipe and yours seems to be the best one. Great job! :)

[@ramafoodscookeryclub1414]

Thank you and happy cooking

[@prettyricky9147]

I bought all of the ingredients to make this tomorrow. Thank you so much 😊

[@jhvoojh]

I'm now officially hungry!!

[@222k3]

Question - does the tamarind paste need to be cooked off? From the video, I understand that is like the final seasoning and off the stovetop. Please clarify.

[@ramafoodscookeryclub1414]

Hi Ajay, it depends if you are using raw tamarind paste then surely add that little bit early to cook it off but I am using a paste which is already processed/cooked so don't need to cook any further. Hope it answers your question.

[@222k3]

@@ramafoodscookeryclub1414 I appreciate the prompt response very much! Thank you! I need to test this recipe. If I am not using tamarind concentrate but raw tamarind that I soak and squeeze the pulp out of, what quantity would you recommend? And when would you suggest I add it?

[@ramafoodscookeryclub1414]

Yes raw tamarind is better Just soak it in half a cup of warm water and use the pulp from it. Might be a good idea to add half first and add more if needed more for sourness. Add it when lamb is 3/4th cooked. Thanks

[@222k3]

@@ramafoodscookeryclub1414, I appreciate your very prompt responses very much! I cannot wait to try this recipe and see how this turns out. 👍🏾 👍🏾

[@lilalinux1596]

I have a quite big Kitchenaid K400 grinder and had some trouble grinding the paste without water. But as the next step before frying it is rinsing the paste with water anyway, I added that water before grinding. The only difference is the consistency when marinating the meat, but I think that's ok.

[@ramafoodscookeryclub1414]

I think the amount of spices were too little for big grinder to work properly But it should still be OK once cooked. Thank you 😊

[@mhndr_09]

Which vinger you are using ?

[@ramafoodscookeryclub1414]

Malt vinegar

[@behramcooper3691]

Thanks for the video. Where can I find the written recipe?

[@ramafoodscookeryclub1414]

Recipe updated in the description , took me a while but it is there now, thanks

[@behramcooper3691]

@@ramafoodscookeryclub1414 Thank you.

[@rjp7164]

2:54 "8-10 peppercorns" 3:52 adds over 30 peppercorns

[@ramafoodscookeryclub1414]

Thanks for picking that up I will still put 10 peppercorns and if needed add more crushed peppercorns later as per choice My personal choice was more peppery dish so I added more but not everyone will not like that much but I do understand it confused you Hope it is resolved now Thanks

[@rjp7164]

@@ramafoodscookeryclub1414 Thanks for your reply :-)

[@chrisking104]

Where could I purchase this cooking pot, as it looks very sturdy !

[@lifewithnitasaikia6156]

It’s a cast iron pot. Available on Amazon and cookery shops

[@herbie365012]

What is the last liquid stirred in? The black stuff? I couldn’t understand the audio

[@ramafoodscookeryclub1414]

It's the tamarind paste. You can find it on supermarket shelf on ethnic food aisle or order online Hope it helps. Thanks

[@herbie365012]

@@ramafoodscookeryclub1414 thank you for the quick response. I cooked the vinderloo today without & it has to be one of the best curry’s I have tried. I will be recommending to friends & family for sure! I would say though, could you list the ingredients in the description to make life easy for everyone 👍🏻💯🚀🔥

[@ramafoodscookeryclub1414]

@@herbie365012 yes I know ,lots of other people have also requested for written recipe. I will try my best to put it this week sometime. Thanks again.

[@ando1619]

Do you have any recommendations for grinders please?

[@ramafoodscookeryclub1414]

Kenwood coffee grinder serves well for spice grinding or try Pigeon mixer and grinder from amazon.

[@ando1619]

@@ramafoodscookeryclub1414 Thank you so much!

[@steveskidmore849]

Excellent video - thank you! Of course, Goan vindaloo would use pork.

[@ramafoodscookeryclub1414]

Yes that is true and it works equally well with lamb and beef. Thanks

[@connaig]

Is there a recipe with ingredient amounts? Great procedure demonstration

[@ramafoodscookeryclub1414]

Sure will post it soon.thx

[@WGTNmarineLife]

Goa use to be a Portuguese strong hold didn’t it?

[@ramafoodscookeryclub1414]

Yes it used to be

[@richardwhite3522]

Been to Goa many time and many cookery lessons over there

[@slaveofthealmighty]

Try to use palm vinegar if you can get a hold of it. That’s what they’d use in Goa.

[@ramafoodscookeryclub1414]

Nice one, never used palm vinegar ,will defintely look for it. Thanks

[@Shopgirl49]

I’ve seen many demos how to make a Vindaloo paste and yours show adding a very small amount of past to the lamb to marinate. Most demos show adding all of the past. Also …vinegar doesn’t tenderize meat, it actually dries out whatever protein your using.

[@ramafoodscookeryclub1414]

Thanks for watching the video and commenting. There are different techniques and method of making a dish in Indian cuisine. Just for an example if you ask any Indian chef his recipe of Garam masala or any marinade then no two recipes will be similar. That is what makes Indian cuisine so different and exciting. I add little bit of marinade to the meat and I cook rest of the spices in the pan which gives me the perfect result. Anything acidic such as vinegar, lemon juice is used as tenderizer in food industry, It is only when you leave it for too long that it would dry out the meat.

[@Adam-kq2gf]

Great recipe 👍 is it better to marinate the lamb overnight in the fridge or does it not make a difference?

[@ramafoodscookeryclub1414]

Ideally no as the vindaloo marinade has vinegar which is a very strong tenderiser so dont need to marinate for very long.

[@Adam-kq2gf]

@@ramafoodscookeryclub1414 thank you for your swift reply, I'm thinking about cooking it today so that makes it much easier 👍👍

[@mozza6666]

I’m assuming you mean teaspoons and not tablespoons as those spoons are not tablespoons

[@ramafoodscookeryclub1414]

It's an electric stove.

[@shazadmiah2852]

As he stated its not how we do it in North or East India... its a very different curry

[@ramafoodscookeryclub1414]

Yes this dish is from Western India ,there might be different versions in North or East India so you are right. Thanks