(Serves 4-6)
(Toast the first eight(8) spices listed)
4 large Dried Chili Pods
2 or 3 Green Cardamom Pods
1 tsp Coriander Powder
5 or 6 whole cloves
1 tsp Cumin Seeds
1 tsp Black Peppercorns
½ Cinnamon Stick
1 tsp Black Mustard Seeds
½ tsp Paprika
1 tsp Turmeric
3 Tblsp Olive oil
¼ cup diced onions
6 Garlic Cloves
1 inch Piece of Ginger
1 Tblsp Tomato Paste
½ Cup Chicken Stock
1/4 Cup White Wine Vinegar
1 Can Coconut Milk
1 tsp Sugar
Optional
Cooked garbanzo beans
Cooked Black Beans
Dal, read the package for cooking time, anything over 30 minutes should perhaps be almost cooked before adding into the vindaloo
Small diced potatoes or potatoes chunks that are almost cooked
Chicken, Pork, Lamb or Beef, best to sear the outsides of these before dropping them in the vindaloo
Shrimp
Peas
Paneer (Indian Cheese)
Toast the first 8 whole spices in a medium/low pan just until they are about to smoke or you can smell them.
Grind the spices, and when your done add to it the turmeric and paprika, mix together. Occasionally I will use a smoked paprika, especially when I crank the spice level up!
Mince the garlic and ginger, set aside.
Mix the tomato paste, chicken stock, white wine vinegar and sugar together and set aside.
Open the can of coconut milk and set aside.
In a large skillet (12-14"), at medium heat, add the olive oil and when warm, throw in the chopped onions and saute for 3 or 4 minutes.
Now add the minced garlic/ginger mix and saute for another 3 minutes.
Now stir in the spices, mix well and cook for about 1 minute
Now stir in the tomato paste, mix slightly, add the chicken stock, coconut milk, white wine vinegar and sugar and stir until mixed well.
If you wanted to add garbanzo beans, diced potatoes or meat, you can do so now.
Cook the sauce down on simmer, until it thickens, anywhere from 10 minutes to 30 minutes, depending on what you added to the mix.
For instance if I use boneless lamb cubes, I sear them, set them aside, and then add olive oil, the onions, after adding the meat back in at this stage, I cover with tinfoil (due to tougher meat, the lamb, being added), bring down the heat to simmer, then 30 minutes later I taste test, usually nice and tender at this point, I'll start the rice and spoon out any lamb fat that has risen to the top.
Serve with Basmati Rice and a side of Naan bread.
