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Lamb Vindallo
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
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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For more on marking an answer as the "Best Answer", please visit our FAQ.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
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