Hi, Ray here again.
My girlfriend was away this weekend so this lets me try out a really hot curry. And one of my favorite hot curries is a vindaloo. The Lamb Vindaloo Curry recipe was amongst the hot vindaloo curry recipes and I decided to make this curry.
I purchased the lamb on Saturday and created the marinade on Sunday morning with a side trip to my local supermarket because I had run out of malt vinegar (I know, I should have checked the ingredients on Saturday but I didn’t – not the end of the world though).
I left the lamb to marinate for about 8 hours before the time came to start the cooking.
The rest of the preparation was really simple because all I had to do was peel and chop up the onion.
I got the cooking underway and all was fine until I added the hot water. The original recipe called for 3 cups (1 1/4 pints) of hot water to be added and this is a lot of water. If I had been thinking then I would have noticed the problem before adding the water. But I wasn’t thinking and saw that there was far too much water once I had mixed the contents of the saucepan. I decided to press on with the recipe, leaving off the saucepan lid in the hope that the liquid would reduce.
The curry was ready for the diners on schedule but there was still far too much liquid. I used a slotted spoon to serve up the Lamb Vindaloo so that there wouldn’t be excessive liquid for the dinner guests.
The vindaloo itself was pretty good. The lamb was well cooked and tender and there was the familiar vinegar and spice tang in the vindaloo. As expected, the spice/heat level was “hot” and the curry received a taste score of 7 out of 10. I’m sure the curry would have scored higher if there had been a better sauce.
I’ve changed the published recipe so that it calls for less water and made the cooking happen without a saucepan lid so that the liquid reduces as the curry is cooking. It’s a lot easier to add a bit more hot water if the curry becomes too thick than to try and get rid of excess liquid. I’d be interested in your comments on the revised recipe.