Add lamb vindaloo and taco bell meat

public/recipes/indian/lamb-vindaloo/lamb-vindaloo.mdx

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+---
+title: "Lamb Vindaloo"
+slug: "lamb-vindaloo"
+date: "2026-04-20"
+lastUpdated: "2026-04-20"
+category: "indian"
+tags: ["indian", "goan", "lamb", "spicy"]
+cookTime: 90
+prepTime: 10
+servings: 4
+author: "jake"
+description: "A fiery Goan braise of lamb marinated in a vinegar-and-Kashmiri-chili paste, slow-cooked until fork-tender."
+featured: false
+display: true
+displayPhoto: "./assets/lamb-vindaloo.jpg"
+---
+
+<RecipeCard>
+
+## Photos
+![Lamb Vindaloo](./assets/lamb-vindaloo.jpg)
+*Lamb Vindaloo*
+
+## Ingredients
+- 1.25 lbs (500-600g) boneless lamb shoulder or leg
+- 20 dried and deseeded Kashmiri red chilies or 1 tablespoon Kashmiri chili powder
+- 1/4 cup vinegar
+- 1/4 cup water
+- 2 tablespoons coriander seeds or ground coriander
+- 1 teaspoon cumin seeds or powder
+- 10 black peppercorns or 1 teaspoon ground pepper
+- 6 whole cloves
+- 2-3 inch cinnamon stick or 1 teaspoon ground cinnamon
+- 1/4 teaspoon turmeric
+- 1/2 teaspoon salt
+- 2 tablespoons ginger garlic paste
+- 1 tablespoon ghee
+- 1 large onion, finely chopped
+- 1 1/2 to 2 cups hot water, as needed
+- 2 teaspoons jaggery or brown sugar
+- Salt, to taste
+- 1/2 teaspoon mustard seeds (optional)
+- 1 sprig fresh curry leaves (optional)
+
+## Instructions
+1. Deseed the **Kashmiri chilies** and soak them in the **vinegar** and 1/4 cup **water** for 15-20 minutes until softened. Skip this step if using chili powder.
+2. Combine the **coriander**, **cumin**, **peppercorns**, **cloves**, **cinnamon**, and **mustard seeds** and grind to a fine powder if using whole spices. Keep the **turmeric** separate to avoid staining the grinder.
+3. Transfer the ground spices to a blender along with the soaked **chilies and their liquid**, **turmeric**, **salt**, **jaggery**, **garlic**, and **ginger**. Blend into a smooth paste, adding a splash more water if needed. Use an immersion blender to get a smoother final result.
+4. Rub the paste thoroughly into the **lamb**, coating every piece. Cover and refrigerate for at least 4-6 hours, ideally overnight.
+5. Heat the **oil** in a Dutch oven or heavy-bottomed pan over medium heat. Add the **onion** and sauté 4-5 minutes until golden.
+6. Add the marinated **lamb** with all of its paste. Sauté over medium-high heat for 5-6 minutes, then cover and cook on medium-low for 3-4 minutes.
+7. Stir in the **curry leaves** (if using) and sauté 2 minutes.
+8. Pour in 1 cup of hot **water** and stir well. Cover and simmer on medium-low heat, stirring every 10-15 minutes to prevent sticking. Add more hot water in 1/2 cup batches as needed.
+9. Cook until the lamb is fork-tender, about 1 hour 15-30 minutes depending on the cut. Boneless leg may take closer to 90 minutes.
+10. Once tender, uncover and reduce the sauce to a thick, clingy consistency. Taste and adjust with additional **salt** and **jaggery** — the dish should balance hot, sour, and slightly sweet.
+11. Rest 10 minutes before serving — the sauce thickens as it cools.
+
+## Notes
+### Tips
+- **Make ahead**: Vindaloo always tastes better the next day. Make it a day in advance and reheat gently with a splash of water.
+- **Vinegar matters**: Traditional Goan vindaloo uses palm vinegar (toddy vinegar). Cane, apple cider, or rice vinegar are acceptable substitutes; avoid white distilled.
+- **It's Not Vindaloo if it's Not Spicy**: My friends say it's so - you better be coughing!
+
+## References
+- Reference Recipe **[HERE](https://www.indianhealthyrecipes.com/lamb-vindaloo/)**
+</RecipeCard>

public/recipes/mexican/taco-bell-meat/taco-bell-meat.mdx

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+---
+title: "Taco Bell-Style Meat"
+slug: "taco-bell-meat"
+date: "2026-04-20"
+lastUpdated: "2026-04-20"
+category: "mexican"
+tags: ["mexican", "meat"]
+cookTime: 25
+prepTime: 10
+servings: 16
+author: "jake"
+description: "Copycat Taco Bell seasoned beef with the signature saucy, clingy texture from a cornstarch slurry."
+featured: false
+display: true
+displayPhoto: "./assets/taco-bell-meat.jpg"
+---
+
+<RecipeCard>
+
+## Photos
+![Taco Bell Meat](./assets/taco-bell-meat.jpg)
+*Taco Bell Meat*
+
+## Ingredients
+- 2 lbs ground beef
+- 2 2/3 cups water or beef broth, divided
+- 5 tablespoons taco seasoning
+- 2 tablespoons cornstarch
+- 1 teaspoon unsweetened dark cocoa powder (optional, for color)
+- Salt, to taste
+
+## Instructions
+1. In a large bowl, combine the **ground beef**, 1 2/3 cups **water**, **taco seasoning**, **cornstarch**, and **cocoa powder**. Mix by hand or with a hand mixer until it forms a thick, sticky batter-like consistency.
+2. Grease a large nonstick skillet or Dutch oven and add the meat mixture along with the remaining 2/3 cup **water**.
+3. Cover and cook over medium-high heat for 5 minutes.
+4. Uncover and break the meat apart fully with a spatula. Reduce heat to low and simmer 20-30 minutes, stirring occasionally, until the liquid has mostly evaporated and the mixture is thick and saucy.
+5. Taste and adjust with **salt** as needed.
+
+## Notes
+### Meat Quality 
+Slightly fatty meat helps the cornstarch slurry thicken the meat.
+
+## References
+- Reference Recipe **[HERE](https://www.favfamilyrecipes.com/taco-bell-meat/)**
+</RecipeCard>