The dish is really called vindail, it is not a typo. Vindail is slightly different from vindaloo. Unlike vindaloo, vindail does not contain potatoes, and the spice mix is slightly different.
Vindail is really delicious. The sauce is rich, spicy and tangy. Its a comforting dish to have on a cold day. On first sight the list of ingredients looks long but its not too bad. I skipped some of the spices that I didn't have them and the dish still turned out really delicious.
Prior to recently coming across this recipe, I had never heard of vindail, nor seen it on any menu. There are a number of vindail recipes on the internet, and they all are attributed to Rick Stein. But I don’t think Rick Stein invented it.
The original recipe is for chicken. So if you are not a fan of lamb, you can substitute with chicken. It may work with just about any other kind of meat.
Adopted from With a Glass
1 kg lamb (or chicken thighs)
500 g tomatoes, chopped
10 cloves garlic, crushed
2 cm piece of cinnamon stick
1 whole clove
1 whole star anise
2 medium onions, chopped
1 tablespoon ground cumin
2 teaspoons chilli powder (or more)
1/2 toasted and ground fenugreek seeds
1/2 teaspoon turmeric powder
1 teaspoon salt+ more to taste
1 teaspoon sugar
2 tablespoons red or white wine vinegar
1 tablespoon oil
1. Heat 1 tablespoon oil in a pan on medium heat.
2. Add cinnamon, clove and star anise and cook for one minute .
3. Add onions and cook, stirring constantly, until they are browned, about 15 minutes.
4. Add garlic and cumin powder and cook for 2 minutes, stirring constantly.
5. Add chilli, fenugreek, turmeric and salt and cook for 30 seconds.
6. Add tomatoes and cook for about 5 minutes.
7. Add lamb and about 200 ml water. Simmer, covered, until the lamb is soft. Add more water during cooking if it gets too dry. Just before serving, add vinegar and sugar. If the sauce is too watery, remove lid and reduce the sauce until it reaches the desired consistency.