Yes, nothing wrong with that as it softens the onion and then at later stage you stir fry the onions at high heat to get the browning effect, Thanks for watching the video and leaving a comment.
I’ve seen many demos how to make a Vindaloo paste and yours show adding a very small amount of past to the lamb to marinate. Most demos show adding all of the past. Also …vinegar doesn’t tenderize meat, it actually dries out whatever protein your using.
What kind of cinnamon should i use? I have kashmiri chiles and i have Cassia cinnamon and ceylon cinnamon. The ceylon isnt nearly as hot and its sweeter. Just wondering which you suggest.
Question - does the tamarind paste need to be cooked off? From the video, I understand that is like the final seasoning and off the stovetop. Please clarify.
Hi Ajay, it depends if you are using raw tamarind paste then surely add that little bit early to cook it off but I am using a paste which is already processed/cooked so don't need to cook any further. Hope it answers your question.
@@ramafoodscookeryclub1414 I appreciate the prompt response very much! Thank you! I need to test this recipe. If I am not using tamarind concentrate but raw tamarind that I soak and squeeze the pulp out of, what quantity would you recommend? And when would you suggest I add it?
Yes raw tamarind is better Just soak it in half a cup of warm water and use the pulp from it. Might be a good idea to add half first and add more if needed more for sourness. Add it when lamb is 3/4th cooked. Thanks
Chef I just wanted you to know I made this recipe tonight following you recipe exactly and I am blown away!!! It taste just like my favorite restaurant and was not hard at all. Thank you so much 🙏🏽💕
@@ramafoodscookeryclub1414 thank you for the quick response. I cooked the vinderloo today without & it has to be one of the best curry’s I have tried. I will be recommending to friends & family for sure! I would say though, could you list the ingredients in the description to make life easy for everyone 👍🏻💯🚀🔥
I have a quite big Kitchenaid K400 grinder and had some trouble grinding the paste without water. But as the next step before frying it is rinsing the paste with water anyway, I added that water before grinding. The only difference is the consistency when marinating the meat, but I think that's ok.
Thanks for an excellent video with measurements of all ingredients. The procedure shown to wrap the pastry is easy. I could never get the wrapping well. Please keep up the service.
Thanks for picking that up I will still put 10 peppercorns and if needed add more crushed peppercorns later as per choice My personal choice was more peppery dish so I added more but not everyone will not like that much but I do understand it confused you Hope it is resolved now Thanks
