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Lamb Vindallo

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catsrcool | 13:01 Wed 18th Jan 2012 | Recipes
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I am making this recipe: http://www.bbc.co.uk/...s/lamb_vindaloo_41903
I want to calm it down a bit because some people who are going to eat it wont if it's as hot as this. I can obviously reduce the chilli content. I was thinking I would de seed them. Apart from the mustard powder is there any thing else I should reduce or shall I just reduce the quantities across the board? Suggestion please I want it to have some heat but not at the expense of masking the other flavours like the vinegar for example. Thanks
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Why not make Rogan Josh instead? Still spicy but not as hot and perfect for lamb.
Exactly - much easier to make it to the correct temperature in the first place. I'd go for Jalfrezi myself.
Question Author
hau kola thanks but I have been asked for this particular dish and I have also got to make a chicken version
I think yogurt is supposed to help compensate for the spice. Could try adding that. I guess those who asked specifically for this recipe are not the same ones who are not keen on hot dishes then. Why not make a choice of dishes ?
I mean aside for the lamb/chicken split.
you have to be careful if adding yogurt that it doesn't split - (low heat for longer helps) - the ginger and cayenne pepper will also add heat so you could reduce the quantities of those. you could put a side of creme freche or soured cream out for people to add to theirs at the table if it's too spicy for them
Question Author
Thanks all
If you add yogurt,it won't be a Vindaloo any more. And-why change a recipe that has been requested specifically?
I don't understand that either - if you've been asked for vindaloo, make it for the person who wants it - make something less hot for the others.
A true vindaloo is not necessarily hot ,watched it on Indian food made easy ,it is the chilli , pepper and ginger that give the heat and as it is a blend just reduce the amount of those but don't add yoghurt
I wonder what catsrcool finally did....an update would be nice. ;-)

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