Those of you that read my blog regularly, can clearly tell that I didn’t take the above photo – it’s well beyond my amateur photography skills. For this post, Rubies & Radishes teamed up with the lovely, Lindsey Eltinge. I developed & tested the recipe & once I was happy with the flavors, I sent it over to Lindsey who cooked it & shot it. I am thrilled with the results! Thank you, Lindsey!
Lindsey Eltinge is a professional food photographer. Her work was featured this week on HSN for a cookbook she photographed. Along with cookbook photography, Lindsey photographs food for magazines, restaurants and online food websites. When asked what Lindsey enjoyed most about photographing the Lamb Vindaloo recipe she said, “I love Indian food and am always cooking Indian dishes with whole spices. I have not yet made an Indian dish with a homemade paste from chili peppers and spices. Learning that technique was fun. I also enjoyed styling all of the prep shots. Might I add that the dish tasted amazing!”
Lindsey can be found on her website, facebook & twitter.
Paste
1. Soak chilies in warm water for 30 minutes.
2. In a food processor, combine chilies and all other ingredients for the paste.
3. Poor sauce over lamb and marinate for several hours to overnight.
4. Brown lamb in 2 tablespoons of ghee. This may have to be done in batches.
5. Place in slow cooker and add broth. Cook on low for 6-8 hours.
Yumm! That looks sooo good! I’ve been stalking food pics lately too since I traded in my iphone for a Canon Rebel!
That top photo is beautiful and the recipe sounds divine. I love lamb and all those spicy flavours.
again I have to tell you how much we loved this! My 2 year old and now my friend too. He loves the frozen lamb vindaloo from trader joes and he said this version was just like it. Which is actually a big compliment. The lamb is even better the next day!
That’s really really great to hear! Thanks so much for reading my blog & trying out my recipes, Amber!