Recipe detail

Name: Lamb vindaloo
Yield: 8
Cuisine: Indian
Ingredients: 1.0000 tPcs cinnamon stick; 4.0000 tPcs cloves; 300.0000 ml coconut milk; 2.0000 g cumin seeds; 6.0000 tPcs garlic cloves, peeled; 20.0000 g fresh ginger, grated; 500.0000 g lamb loin, cut in chunks; 2.0000 g mustard seed; 1.0000 tPcs onion, finely chopped; 30.0000 g vegetable oil; 6.0000 tPcs black peppercorns; 3.0000 g chili flakes; 5.0000 g salt; 3.0000 g sugar; 100.0000 ml white wine vinegar

Lamb/Mutton Lamb vindaloo

21. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine: Indian

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Program steps

Preheating:
105 °C

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Combination

50 %

Termination by time

01:30 hh:mm

90 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
cinnamon stick	1	pcs
clove	4	pcs
coconut milk	300	ml
caraway seeds	2	g
garlic cloves, finely chopped	6	pcs
ginger root, peeled and finely chopped	20	g
leg of lamb	500	g
mustard seed	2	g
onion	1	pcs
vegetable oil	30	g
whole black pepper	6	pcs
chili powder	3	g
salt	5	g
caster sugar	3	g
white wine vinegar	100	ml

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	138.8 kJ
Carbohydrate	0.9 g
Fat	9.5 g
Protein	12.1 g
Water	0 g

Directions

1. Salt the lamb and chill for an hour.
2. In a food processor, blend the vinegar, coconut milk, chili, pepper, garlic, cloves, cinnamon, cumin, mustard and sugar.
3. Combine the mixture to the lamb and marinate for 4–6 hours.
4. Set the oven on combi at 90°C.
5. Cook under a lid for 90 minutes or until tender.

Recommended accessories

Enameled GN container