Eosinophilic Esophagitis Friendly Lamb Vindaloo Goan-Style
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4 servings
For the vindaloo paste
- 8 dried kashmiri chiles, stems and seeds removed
- 2 dried arbol or cayenne chiles, stems removed
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- Ā½ tsp coriander seeds
- Ā½ tsp mustard seeds
- 4 green cardamom pods, seeds only
- 1 cinnamon stick (about 2 inches)
- 4 whole cloves
- Ā½ tsp turmeric
- 6 garlic cloves, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- 3 tbsp white wine vinegar
- 1 tbsp water
For the lamb
- 2 lbs boneless lamb shoulder, cut into 1 Ā½-inch pieces
- 1 tsp salt
- 3 tbsp neutral oil (such as canola or vegetable oil)
- 2 medium yellow onions, finely diced
- 1 cup water
- 1 tsp sugar
- salt, to taste
For serving
- steamed basmati rice, for serving (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Soak the Kashmiri and arbol chiles in hot water for 15 minutes until softened, then drain.
- 2
Combine the drained chiles, cumin seeds, black peppercorns, coriander seeds, mustard seeds, cardamom seeds, cinnamon stick, cloves, turmeric, garlic, ginger, white wine vinegar, and 1 tbsp water in a blender. Blend to a smooth, thick paste, scraping down the sides as needed. The paste should be deep red and cohesive with no large spice pieces remaining.
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