From Allison Schraf
About 5 years ago I was living in a small New Hampshire town and, being both an avid home cook and also a bit competitive by nature, decided to enter a burger grill-off contest*. When thinking about what kind of burger to enter, I wanted to do something different than beef or turkey, to hopefully stand apart from the competition. “Lamb” immediately sprang to mind, and right after that, “Vindaloo”; the classic spicy, tangy Indian flavor combination. Letting my past experience eating in Indian restaurants inspire me, it was then only a short distance to the topping, garnishes and naan bread and my recipe was born.
This is the complete recipe I used in the competition, and is the one I serve to guests. The “heat level” depends greatly on the brand of vindaloo paste you use and how much you put in. I use a pretty fiery one and I would judge these at about a 4-5 on a hotness scale of 0-10. I’ve included less spicy variations below. Among my friends who love lamb (and big flavors) it is always a hit and I’ve given out the recipe many times. There are several steps but most of them can be done ahead and none of them are difficult. Plus, you can do as I do and make the simplified version listed in the variations below for weekday dinners. Lots and lots of flavor for minimal effort. Enjoy!
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