Kebab Vindaloo with Buttery Vegetables

Kebab Vindaloo with Buttery Vegetables

Kebab Vindaloo with Buttery Vegetables is a delicious and spicy dish that combines the robust flavors of grilled kebabs with the tangy, bold taste of vindaloo sauce. Served alongside rich, buttery vegetables, this dish offers a perfect balance of textures and flavors. It’s a delightful main course that is sure to impress.

Ingredients ###
For the Kebabs:
– 500g boneless chicken thighs or lamb, cut into 1-inch cubes
– 2 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1 teaspoon turmeric
– 1 teaspoon garam masala
– Juice of 1 lemon
– Salt and pepper to taste
– Wooden skewers (soaked in water for 30 minutes)

For the Vindaloo Sauce:
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1-inch piece ginger, grated
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon turmeric
– 1 teaspoon mustard seeds
– 1 teaspoon chili powder (or to taste)
– 2 tablespoons apple cider vinegar
– 2 tablespoons tamarind paste
– 400g can of crushed tomatoes
– 1 teaspoon sugar
– Salt to taste

For the Buttery Vegetables:
– 2 tablespoons butter
– 1 cup carrots, cut into julienne strips
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 cup bell peppers, sliced
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (for garnish)

Instructions ###
1. Prepare the Kebabs:
1. In a large bowl, combine the minced garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric, garam masala, lemon juice, salt, and pepper.
2. Add the chicken or lamb cubes to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. Preheat a grill or grill pan over medium-high heat.
4. Thread the marinated meat onto the soaked wooden skewers.
5. Grill the kebabs for about 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred. Set aside.

2. Make the Vindaloo Sauce:
1. In a large saucepan, heat the vegetable oil over medium heat.
2. Add the finely chopped onion and cook until translucent, about 5-7 minutes.
3. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, mustard seeds, and chili powder. Cook for another 1-2 minutes until fragrant.
4. Add the apple cider vinegar, tamarind paste, crushed tomatoes, and sugar. Stir well and bring to a simmer.
5. Reduce the heat and let the sauce simmer gently for about 15-20 minutes, stirring occasionally. Season with salt to taste.

3. Prepare the Buttery Vegetables:
1. In a separate skillet, melt the butter over medium heat.
2. Add the carrots, green beans, and bell peppers. Sauté until the vegetables are tender but still crisp, about 6-8 minutes.
3. Season with salt and pepper to taste.

4. Serve:
1. Arrange the kebabs on a serving platter.
2. Pour the vindaloo sauce over the kebabs.
3. Serve the buttery vegetables on the side.
4. Garnish with fresh parsley or cilantro.

Enjoy your flavorful and aromatic Kebab Vindaloo with Buttery Vegetables!