Vindaloo Pappardelle Recipe
Lamb Neck | Pistachio Pistou | Preserved Lemon Yogurt
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Ingredients
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Pappardelle Pasta
Lamb Vindaloo
Pistachio Pistou
Preserved Lemon Yogurt
Method
Pappardelle Pasta
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll the Pasta
After resting, divide the dough into four pieces. Roll each piece through a pasta machine to your desired thickness and then cut into wide strips for pappardelle.
Lamb Vindaloo
- 4
Sear the Lamb
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb neck chunks and sear until browned on all sides. Remove and set aside.
- 5
- 6
Add the Spices
Stir in the vindaloo spice mix and tomato paste, cooking for another minute until well combined.
- 7
Simmer the Lamb
Return the lamb to the pot, add coconut milk and water, and bring to a simmer. Season with salt to taste, cover, and let it cook for 1.5 to 2 hours on low heat until the lamb is tender.
Pistachio Pistou
- 8
Blend the Pistou
In a food processor, combine pistachios, basil leaves, garlic clove, and olive oil. Blend until a smooth paste forms. Season with salt to taste.
