Lamb Vindaloo being cooked by Richard Sayce at Bhaji Fresh | Misty Ricardo's Curry Kitchen

[@MistyRicardo]

My Gourmand Award-Winning Cookbooks: Curry Compendium @ Amazon: amzn.to/3zkxgbl Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803 Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811

[@morgan1985uk]

I love a good lamb vindaloo. It always makes me think of Red Dwarf

[@WhizzRichardThompson]

You must be a curryholic like Lister 🥵

[@ricksteruk10]

Ah man. Im craving lamb vindaloo big time now.

[@Talenten]

Me to!!

[@kennywright3029]

Absolutely fantastic video… Only negative I have is that I had to keep pausing the video and checking my smoke alarms for low battery!

[@MistyRicardo]

Haha 👍

[@bcdznxy-jr3hx]

Yep .. i've been cooking indian food more often these days. Its simple n delicious.

[@adinogonsalves5034]

What's that in the other pot that he keeps mixing?

[@cathalodiubhain5739]

thats what I want to know also

[@henrietabacova8285]

Very simple curry i cook it exactly same way and the taste is absolutely Amazing sooo yummy

[@timothywilliams4089]

Nice; how was the lamb pr?e- cooked, and for how long. I use a very old pork vindaloo recipe in which the meat is marinaded in vinegar and spices for 24 hours, then finished in a similar way, and you can taste the marination throughout.

[@gxqx797]

Pork 🤦‍♂️

[@timothywilliams4089]

@@gxqx797 Pork is used and permitted by the Goans as they are mainly a catholic sect.

[@CGKS1]

Hello, Iv been watching a few of your videos lately and have decided to buy myself a spice grinder to make the mixed spice and a blender to make you base gravy. One thing I haven’t seen on your channel is how they are pre cooking the chicken or lamb before adding to the curry’s ? Could you explain a little bit of hows that’s done please ?

[@milky123100]

That looks bang on 👏👏 the hotter the curry the more we cough lol

[@johnobrien717]

I like most curries etc ...... Lamb Vindaloo is probably my favourite. 😁👍

[@christopherrichardwadedett4100]

Thanks Misty Riccardo!

[@TheGriff1958]

I remember my first ever Indian and the top of it when you opened the carton was swimming in oil, I just mixed it all in, and that's how I still make my curries. What's your view on this or are they trying to make it appear more healthy today, I love the oil seeping into the rice.

[@billyb5059]

Every Indian curry is so similar it's unbelievable

[@vinba8234]

That's because most of their recipes are made up and not authentic.. It's like calling something a Yorkshire pudding and making it out of iron filings and sawdust..

[@philipatkinson7039]

@@vinba8234 😂🤣😂🤣👍👍👍👍

[@Jeff-cv4qn]

Looks great a real takeaway! I`m salivating!

[@PeteMel1875]

There was a moment when things got a bit wild! 😂 🌶️🌶️🌶️👍

[@rocky3268]

You have Taught Me How To Make Currys 🍛 💯👍🏻🏴󠁧󠁢󠁷󠁬󠁳󠁿 Made the Garlic Lamb 😋 👌🏻 Many Thanks ✌🏻

[@LuckyOwl_]

I do my vindaloo very similar to this. Maybe a bit easier on the chilli powder, but I infuse the oil with dried ground kashmiri red chillies first so that adds a bit of heat off the bat. Also a little sprinkle of ground cardamom seeds when the base gravy is added gives it a lovely earthy zesty note 😁

[@MistyRicardo]

Great tip!

[@whataloadofbollox]

I had a look at the menu of the take away and the prices are very reasonable, down here in Bristol it's 8 to 10 pounds for a curry !

[@rillyjo5810]

They dip same spoon in spice after spice?

[@apictureoffunction]

I've never had Indian food but I've heard this dish is really good

[@rockstoneballs]

hahahahaha how did you end up here

[@justgame5508]

I’d you’ve never ate Indian food you may want to start with something milder, vindaloo is one of the hottest curries most restaurants will offer, if you love really spicy food though go for it

[@T0pBaNaNa]

Going to make this later for tea using East takeaways base and mix powder 👍

[@iamphoenix6310]

Whats in that mix powder??

[@T0pBaNaNa]

@@iamphoenix6310 It doesn't tell you the ingredients,it just says East Takeaway British Indian Restaurant Mix Powder.

[@garyhardy5785]

Do you think the base gravy was a bit thick? Didn't loosen as much as i would liked.

[@MistyRicardo]

It depends on how the chef likes to cook it. Very tasty curry.

[@chrisphallheatlover9848]

That looks great, will be trying this recipe, thanks

[@LeonardoSummers]

That looked amazing I’m cooking one this week

[@garythesnail7631]

Literally ate this last night lol. But homemade. Now I want it again

[@malbig2344]

Gary, why the "lol"???

[@Andyarms75]

@@malbig2344 I think he's chuffed that he wants to eat it again 👍

[@NikkiSparkles]

That was awesome to watch im right on this tonight

[@adamellistutorials]

Do they make their own garlic and ginger?

[@corriefraser]

The food of kings

[@aldenchandler908]

Could you add chopped chilli or is chilli powder enough ?

[@MistyRicardo]

Chppped fresh chilli would be good it in. An extra layer of flavour and heat.

[@CliffRescue.]

Insanely good. Thanks for your pre cooked lamb recipe. Worked a treat

[@RollerKingJack]

That looks gorgeous

[@isyt1]

Recipe looks awesome. I will be trying that. Does it not normally have vinegar in it? Just wondering - do restaurants tend to make each dish on demand like that or do they make a big batch of all the popular curries - like you see at buffets - and just portion them out from that?

[@tyler_bt3326]

From what I’ve seen, most will have the base gravy and stuff in bulk and combine to make a portion of whatever is ordered when needed. Of course other places may do differently but most I’ve seen work like that

[@lordrataxes5192]

@@tyler_bt3326 you are correct.

[@thewrongend]

Often you get multiple orders of the same dish so you can make a big batch.

[@jamescollier3]

what are the two ingredients after salt? the green stuff and the red "mix"

[@lemagreengreen]

@@jamescollier3 dried Methi (fenugreek) leaf, and the mixed powder is... well that's a secret. Have a look at a commercial curry powder mix for inspiration though, they usually contain similar spices. The red powder is hot chili powder.

[@lcvillafan]

What do you use for the base gravy, is it just water?

[@MistyRicardo]

It's an onion based stock. Here's my main recipe - mistyricardo.com/base-gravy-recipe/

[@lcvillafan]

@@MistyRicardo cheers mate

[@johnobrien3853]

I often eat lamb vindaloo in the past from a local take-away after the pub whilst pissed lol. The next morning i was literally walking like JOHN WAYNE. oooOOOPs heeHeeee ..... ;)

[@jonno946]

I enjoy watching your behind the scenes videos

[@861ally]

Looks quality, my mouth is watering! 🤤🤤

[@ringsafe1]

Thank you for this, looks awesome. Where is the Aloo?

[@mr2981]

There's not really supposed to be any potatoes, 'Vindaloo' is derived from a Portuguese word, so the aloo doesn't really mean aloo, though people often think it does.

[@citrusmarketing6436]

@@mr2981 Sorry, you are wrong. Guess who brought the potatoes into India through the Ports at Goa? It was the same people who brought the Chilli: the Portuguese! They used only potatoes, chilli's, local Indian spices and red wine vinegar. Do your research my friend.

[@mr2981]

@@citrusmarketing6436 Nope. Straight from Wikipedia "The traditional Goa version lacks potatoes, but because Portuguese alhos was misheard as "aloo", the Hindi word for potato, many Indian versions of vindaloo include them.[1]"

[@citrusmarketing6436]

@@mr2981 Didn't know that, I love a bit of spud in mine Bangladeshi style. Anyway, your Lamb Vindaloo is fantastic, keep up the great work!

[@Velaxity]

Look's spot on!

[@Jetskijohn2006]

I used to go there many years ago . I always had chicken tikka vindaloo and veg rice

[@Usernameisvalid8968]

Nice straight forward vindaloo. As long as your lambs ready of course! :P

[@chad0x]

Everyone getting dried chilli powder fumes up their noses, lol

[@adelbertbouman3156]

I love this 👍👌

[@mcall241]

my most favourite

[@thetruth1140]

The stuff stuck to the side he is mixing back in is just free tomato paste. Pure concentrated flavor.

[@cherylhegarty7330]

Misty you are inspiring me to get back to curry cooking thank you so much

[@MistyRicardo]

You are so welcome

[@smokemeakipper1076]

Balsamic vinegar?

[@ojsimps701]

So how is the lamb pre cooked orcwhat?

[@MistyRicardo]

Yes it's pre-cooked. Here's my recipe: mistyricardo.com/pre-cooked-lamb-recipe/

[@Milliemou2175]

The frying pans - what make are they and where do you get them from please? Thanks!

[@philipatkinson7039]

Seen as no one as replied to you lynda any good asian supermarket will supply them for around 8 to 12 quid each. Hope this helps 👍👍

[@Milliemou2175]

@@philipatkinson7039 thank you! I’ve actually asked my family in the UK if they can get me one from ASDA as they’ve been recommended - £10. Thanks for replying

[@philipatkinson7039]

@@Milliemou2175 your welcome. Happy day's 😊

[@mikelong5207]

What is the benefit of an alloy pan over a stainless?

[@E-smok]

What are those dry herbs you add

[@MistyRicardo]

That would be kasuri methi (dried fenugreek leaves) near the beginning, and fresh coriander leaf near the end.

[@danielvaughan4155]

Haven't long received volume 1 and the detail that everything is explained is amazing! Thank you👍😁🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@daddycool5564]

Epic 🙌

[@MistyRicardo]

Thank you Mr Cool.

[@markhughes9092]

Where was the vinegar? the wine and the potato as in vindaloo. Just saying🙏🏼

[@MistyRicardo]

In this place they use lemon juice in place of vinegar. Potato is used in some BIRs, however it's not part of the traditional Indian vindaloo from Goa. Vindaloo originates from Portuguese, and means vinegar (or wine) and garlic.

[@MrFrostynet]

@@MistyRicardo Does lemon juice not have a completely different taste to vinegar, why not use vinegar and stick with tradition. Problem with Vindaloo these days is they are a basically a Madras with extra chilli powder! Incorrect, Vindaloo should have a different flavour as it was in the 70s.

[@amurray7224]

Simple and delicious!

[@karhu100]

Looks lush, I need to buy your book but I’m unemployed at the moment.

[@chrisyoung8714]

Looks beautiful!

[@MrVomitusdk]

what do you add @ timemark 02:34 ?

[@blackdawg7778]

Looks awesome. Love the sound of the runny nose and coughing 😅

[@MistyRicardo]

Thank you 😋

[@louiem2]

Looks quality 🔥

[@ryanlammas1239]

Where can I get one of the pans they use to cook in have search on Amazon and eBay but nothing the same is coming up anyone help ?????

[@iamphoenix6310]

They are just stainless steel frying pans

[@philipatkinson7039]

They are aluminium pans and you can get them from a good asian supermarket for around 8 to 12 quid.

[@TheGigphil]

Lister would approve !

[@joek2858]

Can I substitute eggplant or turnip?

[@MistyRicardo]

Yes, most definitely. You could add the aubergine raw in small pieces. The turnip would need pre-cooking - simmer until al dente in salted water with added turmeric and whole spices if you wish..

[@bwabymafia]

Delicious 😋

[@joeatth]

A vindaloo without red wine vinegar? Not in my house. Looked delicious though

[@MistyRicardo]

Check out my own Vindaloo recipe which is a bit more elaborate and uses vinegar: kzbin.info/www/bejne/oaq7hmChadhjrac

[@joeatth]

@@MistyRicardo Page 96/97 of Volume 1? Just looking at it now, will try tonight with some left over turkey

[@MrFrostynet]

I agree, can't have Vindaloo with no Vinegar

[@anthonygreene6182]

Lovely rich

[@liverpudd306]

No potatoes?

[@Mot8484]

@@raftonpounder6696 nah a proper vindaloo should have potatoes init

[@MrFrostynet]

@@Mot8484 And VINEGAR!

[@richardbailey2907]

That base seems a little thick

[@christinebeames2311]

No onions or peppers ,

[@s80heb]

You like phall. My favourite

[@RG-yk4xl]

Vindaloo curry from the Anglo Indian community in India is very different from what's being made here.

[@kevinmulligan5090]

So simple. Get tge base made right, get the mix powder right and its very simple.

[@stevenmintandrews4859]

Looks amazing but no potato added to it .

[@MistyRicardo]

Vindaloo comes with potato sometimes. It varies between regions ok the UK.

[@markvincent5241]

Looks awesome, just needs keema naan.

[@Anteater23]

I think takeaway style food is a lot of work to replicate at home. It’s probably counterproductive as you’re not making large quantities and requires loads of prep.

[@MistyRicardo]

Bit it's so worth it.

[@paulsawtell3991]

I always make up garam masala and other spice mixes such as my own tikka and tandoori and store what friends don't demand from me (!) in airtight jars. If the whole spices are roasted they keep far longer and improve. At least that's what I find. I also make a large batch of garlic/onion puree and freeze in small quantities. I suppose it's like anything else: if you want a home brewed beer to taste better than commercial beers you don't use a kit: you do a full mash from malted barley and whole hops.

[@francisclements9061]

Why always a metal spoon with a metal pan and not a wooden spoon?

[@Ghost-330-]

Noiceeee

[@williehasenbos4899]

are all curries cooked in toxic aluminium pans in the uk ?

[@standard931]

Get that battery changed in that fire alarm

[@MistyRicardo]

It's their ordering system alert not a fire alarm

[@francesmunro9666]

Lovely video thanks to hot for me but my grandson loves his hot curries xx👍🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@lakmeister]

Looks good boss,beats the shit out a greasy donar !!!!

[@snudge9626]

The curry looked very nice in spite of the fact that you all coughed your guts up all over it. It was not clear on some of the ingredients you added so I will not be making this curry. Thanks for posting anyway :)

[@MistyRicardo]

Here's my at home version kzbin.info/www/bejne/oaq7hmChadhjrac

[@jabcrosshookuppercut1793]

Wow, I thought vindaloo has to have red wine in it

[@ojsimps701]

originally the portugese vino ? Dunno vinegar or a goan inspired kashmir chilli powder 🤔 grande

[@danpeters5028]

Gotta love a decent hot spicy curry

[@BrianMcCann421]

How is that a Vindaloo when there is no potatoes in it ?

[@richardwalkertv]

In its original traditional form in Goa, it didn't have potatoes in it. When I was eating a vindaloo in a restaurant in Goa a few years ago, I mentioned that some BIR's add potato and they were quite amused. Yes, Aloo means potato, but the name of the original dish - carne de vinha d'alhos (meat with wine and garlic) - has been eroded over the years hence the BIR versions having potato. Most BIr vindaloos bear no resemblance to an authentic dish, unfortunately - in fact many BIR dishes don't exist in India and have been adapted to suit the western palate.

[@BrianMcCann421]

@@richardwalkertv thanks Richard, yes I am starting to realise that is the case

[@cracknoir8397]

That would blow my head off Hehe

[@duncanmit5307]

👍💜👍💜

[@BeastlyHusla]

Interesting, you don't put in Mr Naga into it

[@zeroxzerox114]

sniffing lol well nice food

[@megamagamanga5968]

Wait, let me build a restaurant first...

[@dominicmcloughlin8463]

no pulsed onions added to the garlic & ginger?..

[@ericwalker2172]

You spoilt it with way to much chilli powder bet you will suffer in the morning😆😆😆

[@leokhan4015]

You burnt the spices

[@MistyRicardo]

No.

[@leokhan4015]

@@MistyRicardo deffo burnt it mate.. I'm a indian chef.. Pop and visit my place in Lincolnshire il show you the proper way

[@k9m42]

Your bottom is going to look like the Japanese flag for a week after eating that Vindaloo.

[@richardwalkertv]

Watching this made me realise again how awful some BIR recipes and restaurants are. The commentary said, 'it's similar to a Madras but hotter". What absolute rubbish. I've been lucky enough to visit India and I've been cooking Indian food for over 25 years - not BIR style which I call curry in a hurry as demonstrated here. Whatever this dish is, it's not a Vindaloo. Madras curry is said to originate from south India and is named after the city of Madras (now Chennai). Vindaloo was introduced into Goa by the Portugese - Goa is in the west of India. Chucking some mix powder in a pan with garlic, tomato paste, a heap of chilli powder, and adding a squirt of lemon juice (vindaloo is cooked with vinegar) and the awful base gravy that goes into every BIR dish and calling it a Vindaloo is an insult to an authentic Vindaloo and Indian cuisine in general. I've eaten Vindaloo in Goa and I think people there would be appalled if you served them this as a Vindaloo.

[@tambisjerod4911]

Magpaswab ka koya

[@vernonsmith4402]

Vindaloo is a pork, potato and vinegar dish……

[@maxbluenose25]

it's what ever you want it to be

[@petepistol007]

Fish not pork

[@jamesabbott8621]

Originally yes from Goa but this is British Indian style recipe

[@petepistol007]

@@jamesabbott8621 vindaloo isn't Indian it's a British dish

[@jamesabbott8621]

​@petepistol007 I think you will find it's origins are from Goa

[@colinhughes916]

Great Curry - You can Open your own Restaurant ?

[@davidconlon2629]

No potato?

[@MistyRicardo]

Potato in a Vindaloo? Sometimes depending on where you are in the UK.

[@davidconlon2629]

Always potato in a vindaloo in northern ireland!

[@mrdeafa25]

No potato?

[@MistyRicardo]

Not always. Some have it some don't.