Lamb Vindaloo - How to make Classic, Authentic, Home Made Lamb Vindaloo for Dinner

[@barrylarryharry7183]

Straight to the point, easy to follow, no bullshit, no base gravy and the vindaloo looks awesome! I've just subbed and will be checking out more of your videos for sure. Thanks for uploading this 🙂

[@martinoconnor123]

I'm 67 and have made thousands of Vindaloos over the years both in my new home in Australia and in my birthplace the UK. This is the best by far. I absolutely loved it. Made it twice and it's now my go to recipe. Thank you very much Babita.

[@BabitaShettysRecipes]

Aww .. Martin, thank you for your lovely feedback.

[@barrylarryharry7183]

Oh well now I really look forward to trying it!

[@valerianantonylobo5583]

Beautiful chef beautiful tasty, dish

[@hackingsimplicity]

Oh it looks sooo yummy!!! I like your calm demeanor. You put so much care into your cooking. This is the first video I've run across of yours. Can't wait to watch more and use your recipes!!

[@BabitaShettysRecipes]

Thank you

[@neetaskitchen1857]

Yammmmy ny sharing thanks 👌

[@Edgetravelguy]

Looks delicicious.......I'm going to try this for sure.Thank you.

[@BabitaShettysRecipes]

Hope you enjoy

[@rogermoore27]

Very nice

[@stevewhite3753]

Looks fantastic.

[@BabitaShettysRecipes]

Thank you!

[@souljaboimeetsworld1053]

Looks amazing!

[@SpicyFlavors]

Nice video😊

[@saharaqueen8636]

I’m going to cook this on the weekend! Lovely How old is your pressure cooker? I have similar prestige one and refuse to part with it!

[@BabitaShettysRecipes]

Lol, it is pretty old. I am not going to get rid of it. You don't get that kind of quality products anymore.

[@liamnicholls7106]

Great video, my only critique would be to say what heat you use at certain stages of cooking for the novices out there like me. Otherwise great video, straight to the point, detailed and delicious- thank you :)

[@BabitaShettysRecipes]

Thank you Liam for your critique. It is greatly appreciated. I will keep your suggestion in mind for my future videos.

[@MrRigazzi]

thank you !!!! you're brave mixing with no gloves hahaha I'm going to give your recipe a try.

[@BabitaShettysRecipes]

lol ... we are used to mixing marinade with bare hands. A little bit of spice does not scare us 🤣

[@MV-ro6vj]

Hahah ikr! I mixed it with my hands and now im burning. Cant wait to make it tomorrow! Marinating overnight

[@mhicaoidh1]

I made this recipe last night, and it was absolutely delicious! I was only able to secure boneless leg of lamb, so I missed out on the benefit of the bones cooking with it. I also had to substitute yellow mustard seeds for the black mustard seeds. I used malt vinegar as I had that on hand for putting on chips ;) . I put in about 2 cups water. Cooked in a pot for about an hour on low/med-low heat. Lamb was tender and tasty. Served with basmati rice steamed in rice cooker with some cardamom pods, bay leaf, and cloves. The Byadagi chilies I got were smaller than yours, so I doubled the count. I did add some Kashmiri chili powder to bring the gravy more toward red. Small tweaks I will make next time: use proper black mustard seeds. Of course, this being my first time, even knowing the vinegar and water will vary depending on the consistency you want, I didn't know what consistency to look for. So, maybe a little less vinegar (as my masala paste had visible liquid), and cut the water to 1.5 cups (as needed to get the right consistency) to get a little tighter gravy. Thank you so much for posting this video and the text recipe for referencing!

[@BabitaShettysRecipes]

Kevin M., thank you for your feedback

[@MV-ro6vj]

Wait she didnt use mustard seeds in the recipe

[@cjhatescomputers]

im sorry, how long did it cook in the pressure cooker ??

[@BabitaShettysRecipes]

for about 20 mins.

[@cjhatescomputers]

oh i see - thank you !!

[@awhina-yi5eo]

Yummyyumm thankyouu

[@elderaarondavis1]

I’m watching this while eating lamb vindaloo delivery 😂

[@BabitaShettysRecipes]

😆

[@preetiutube]

Same here😊

[@jaydahunter1369]

Can i use goat?

[@BabitaShettysRecipes]

Yes, you can use goat. However, goat will take a longer time to cook, just be mindful of that.

[@EhsanMusic]

No

[@OldGYouTube]

White bread? lol

[@FoolAndHisMoney23]

your camera lens needs cleaning I think

[@BabitaShettysRecipes]

I use iPhone for recording. I think it does a good job

[@mhicaoidh1]

I believe what you're seeing is over saturation from a bright light source on the right side of the screen ... possibly bright sunlight coming through that window. Notice the counter/stove top image is fine.

[@BabitaShettysRecipes]

@@mhicaoidh1, you are right. We have been struggling with bright sunlight from the window forever. Recently have been covering the window with frosted vinyl curtain and that seems to help a bit.

[@mhicaoidh1]

@@BabitaShettysRecipes yes, when you start shooting video, the first issue you run into is lighting. It sounds like you're on the right track! But, the lighting in this video is perfectly fine for showing your steps and result! Well done!

[@BabitaShettysRecipes]

@@mhicaoidh1, thank you!

[@justinevasavan9266]

You supposed to put vinegar instead of tamarind

[@BabitaShettysRecipes]

I have put vinegar. Please watch the video