Lamb vindaloo
August 16th, 2008 by ReinderI lost all my bookmarks over the course of not one, but two emergency software migrations. So I'm going to post more interesting links on the blog again. This is how I made lamb vindaloo during my stay in Tennessee, only I added tomatos and potatos to it. There's apparently some kind of factional schism about whether adding those ingredients is the One True Way to make vindaloo; I'm on the side of adding them because it makes the meal tastier and more nutritious.
I should find a vegetarian alternative though. I love lamb (and it's just not the same with any other meat), but lamb is pricy and in any case I don't like eating meat every day. Keeping the dead-body-eating down to once a week makes me appreciate it more, especially when I buy really good meat.
Edited to add: Just remember that this is a two-day recipe, because the meat has to marinade. I had to improvise something else to eat tonight while the meat was soaking up the tamarind and vinegar..
