COLLECTION: Indian Recipes

This collection highlights two beloved Indian dishes: a fiery, tangy Lamb Vindaloo and a comforting Vermicelli Kheer. The vindaloo features lean lamb marinated in vinegar and tamarind, slow-cooked with caramelized onions and aromatic spices like turmeric and red pepper for a rich, spicy depth. In contrast, the kheer is a soothing dessert made by frying fine vermicelli in butter until golden, then simmering it in milk with sugar, raisins, and cream. These recipes offer a perfect balance of bold savory heat and sweet, creamy comfort, ideal for a festive dinner party or a cozy family meal.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Description

This collection highlights two beloved Indian dishes: a fiery, tangy Lamb Vindaloo and a comforting Vermicelli Kheer. The vindaloo features lean lamb marinated in vinegar and tamarind, slow-cooked with caramelized onions and aromatic spices like turmeric and red pepper for a rich, spicy depth. In contrast, the kheer is a soothing dessert made by frying fine vermicelli in butter until golden, then simmering it in milk with sugar, raisins, and cream. These recipes offer a perfect balance of bold savory heat and sweet, creamy comfort, ideal for a festive dinner party or a cozy family meal.

Ingredients

3 lbs Lean boneless lamb
3 Meaty lamb bones
4 tblsp Light vegetable oil
1/4 c Cider vinegar
3 tblsp Tamarind pulp
1/2 c Vegetable oil
3 c Onion, thinly sliced
1 tsp Ground cumin
1 tsp Ground mustard
3 tsp Turmeric
1 1/2 tsp Red pepper
3 tsp Paprika
2 1/2 c Hot water
1/2 stick Butter
2 handfuls Very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tblsp Sugar
4 Almonds (optional) peeled and thinly sliced

Directions

1
Cut lamb into 3/4 inch cubes.
2
Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours.
3
Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed.
4
Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning.
5
Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes).
6
Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes).
7
Pick out and discard bones. Serve over rice.
8
Melt butter in a 4 qt pot. Break vermicelli into 3 inch pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar.
9
Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving.

Note

For the Vindaloo, ensure the lamb is well-marinated for best flavor. If using a pressure cooker, cook for 20 minutes after reaching pressure.

For the Kheer, use very fine vermicelli (sewian) for the best texture. It can be found at Indian grocery stores.

Serve the Vindaloo with basmati rice or naan bread. The Kheer is best served chilled.

Keywords: indian, vindaloo, lamb, kheer, vermicelli, dessert, curry, spicy, tamarind, pudding, spices, traditional, homemade, dinner, comfort food

Read it online: https://www.chefs-mate.com/recipe/collection-indian-recipes-2-of-2/