I’m back! I know, it’s been a while. What can I say? I got busy. But now I’m back in the kitchen and ready to get my apron in gear! I decided to try an Indian twist on a classic Mexican dish. First up, Lamb Vindaloo tacos.It’s mostly Indian. Why? Because I love Indian food. A lot. This is relatively new for me. I was not really a fan until a few years ago, my friend, fellow chef and Vancouver native, Theresa Carle-Sanders of Outlander Kitchen gave me an Indian cookbook, Vij At Home, for Christmas. It’s a wonderful book from a world-class chef from his two Vancouver restaurants, Vij and Rangoli. Thus, my love of Indian cuisine was born.
One of my favorite Indian dishes is a vindaloo. A vindaloo is basically just a spicy curried meat, lamb in this case, that has the addition on some sort of acid, like wine or vinegar. The acid helps to break the meat down and give it a sweet and sour taste. Vindaloos are usually served over rice or potatoes. I’ve decided to shake things up and serve mine taco-style with a creamy cucumber raita to help put the fire out.
While technically this is a slow-cooker recipe it takes some planning. This isn’t one of those throw it all in the crock pot at 7am and dinner is ready at 5pm kinds of things. There are steps to be taken before it all goes in the slow-cooker. That being said, you could do all the steps the night before and then throw it all in the cooker at 7am. Whatever works.
Cucumber raita and yucca chips are an excellent way to turn tacos into a full-blown meal. If you notice, the raita is Indian while the yucca chips are Mexican food. Another great pairing from two delicious cooking styles.