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Lamb Vindaloo with Cardamom Pea Puree — Edible Aria
Lamb is slow-simmered in coconut milk, onions, garlic and coarse mustard, then topped with curry-fried onions and served with puréed peas with cardamom. A classic Goan dish.. For the Vindaloo 1 1/2 pounds boneless lamb (I’m using leftover roast leg of lamb) 1 yellow onion, quartered and thinly sliced 8 cloves garlic, minced 1 tablespoon … Continue reading Lamb Vindaloo with Cardamom Pea Puree