Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Tempest63

Tempest63


Updated recipe link posted

After being given five kilos of pork cheeks I trimmed up a kilo but decided against doing the vindaloo with them as I had kilo of goat destined to be turned into a korma. I used the pork cheeks in a different dish but then changed my mind about the korma and plonked to use the goat in Camellia Punjabi’s lamb vindaloo, the recipe is in her 50 Curries of India book, I cannot seem to find a link for that recipe anywhere on the web. Swasthi has a version on her website at https://www.indianhealthyrecipes.com/lamb-vindaloo/

but there are differences in both the spicing and the method. 
The goat is currently simmering in its gravy for an initial hour then I will decide it if needs any further time.


Edit. I found the Camellia Panjabi recipe online, the only difference being the poster used beef instead of the original lamb.

 

https://www.corrchilled.co.uk/beef-vindaloo-curry

Tempest63

Tempest63

After being given five kilos of pork cheeks I trimmed up a kilo but decided against doing the vindaloo with them as I had kilo of goat destined to be turned into a korma. I used the pork cheeks in a different dish but then changed my mind about the korma and plonked to use the goat in Camellia Punjabi’s lamb vindaloo, the recipe is in her 50 Curries of India book, I cannot seem to find a link for that recipe anywhere on the web. Swasthi has a version on her website at https://www.indianhealthyrecipes.com/lamb-vindaloo/

but there are differences in both the spicing and the method. 
The goat is currently simmering in its gravy for an initial hour then I will decide it if needs any further time.

 

Tempest63

Tempest63

After being given five kilos of pork cheeks I trimmed up a kilo but decided against doing the vindaloo with them as I had kilo of goat destined to be turned into a korma. I used the pork cheeks in a different dish but then changed my mind about the korma and plonked to use the goat in Camellia Punjabi’s lamb vindaloo, the recipe is in her 50 Curries of India book, I cannot seem to find a link for that recipe anywhere on the web. Swasthi has a version on her website at https://www.indianhealthyrecipes.com/lamb-vindaloo/

but there differences in both the spicing and the method. 
The goat is simmering in its gravy for an itial hour then I will decide it if needs any further time.

 

×
×
  • Create New...