Indian Vindaloo Bites

The incredible Indian flavors come together with relative simplicity. I have served these Chefscents™ Bites on small petit forks as Hors d’oeuvres. They have always been a hit.

Yield: 6-8 Portions

Ingredients:

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1 1/2 pounds Lamb shoulder boneless colorado cut into 1 – 2 inch cubes with no fat
3 tablespoons Chefscents™ Vindaloo Southern Fire enhancer
1/4 cup Olive Oil
3/4 cup Red Wine

Procedure: Pan – frying technique

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1. Place the lamb pieces into a bowl; sprinkle with Vindaloo Southern Fire enhancer.
2. Press the enhancer into the lamb and mix to evenly cover the pieces.
3. Drizzle with the Olive Oil; mix to coat.
4. Cover with a lid or plastic wrap; place into the refrigerator for a minimum of 1 hour.
5. In a saute pan over medium high heat add the Olive Oil and carefully swirl the pan to coat; warm the pan for 1 minute.
6. Add enough lamb pieces to cover half of the pan; cook one each side until you form a slightly crisp edge before turning to another side; repeat with remaining lamb / too much lamb will cool the pan and boil the meat making it very tough.
7. When you are finished cooking serve over a bed of steaming Basmati Rice.
8. Place the same used saute pan over high heat and add the red wine.
9. Using a metal spatula or serving spoon rub over the meat particles in the pan to loosen them and bring all of the flavor builders to the surface of the wine.
10. Reduce the wine by half its volume; then pour all of the good stuff over the Vindaloo Bites.