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Spicy Lamb Vindaloo

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PREP TIME
30 min
COOKING TIME
230 min
TOTAL TIME
740 min
SERVINGS
4 servings
Dinner
Spicy Lamb Vindaloo
Ingredients
  • 4 lamb shanks
  • 1/2 cup cider vinegar
  • 1/4 cup vegetable oil
  • 2 teaspoons salt
  • 1 tablespoon tamarind concentrate
  • 1 1/2 tablespoons garam masala
  • 1 onion, chopped
  • 8 cloves garlic, peeled
  • 1/3 cup sliced fresh ginger
  • 1 cup cherry tomatoes
  • 1/2 cup water
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground mustard
  • 1 teaspoon ground black pepper
  • 3 tablespoons ghee (clarified butter)
  • 1 large onion, chopped
  • salt and ground black pepper to taste
  • 4 teaspoons brown sugar
  • 1/2 cup fresh cilantro, for garnish
Instructions
1
Place lamb shanks in a large, resealable plastic bag to begin the marinating process. In a separate bowl, whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala until well combined. Pour the marinade mixture into the bag with the lamb shanks, ensuring they are fully coated. Remove as much air as possible from the bag and seal it securely. Refrigerate for 8 hours or overnight to allow the flavors to meld together.
2
Preheat your oven to a high temperature of 450 degrees F (230 degrees C). Line a baking sheet with foil, making it easy to clean up afterwards. Remove the marinated lamb shanks from the bag and place them on the prepared baking sheet, ensuring they are evenly spaced. Sprinkle a pinch of salt over all sides of the lamb shanks to enhance their flavor. Roast in the preheated oven for 15 to 20 minutes, or until they are nicely browned. Reserve the remaining marinade in the bag for later use.
3
In a blender, combine 1 onion, garlic, ginger, cherry tomatoes, and water. Pulse the mixture on and off until it reaches a smooth consistency. Set this mixture aside for now.
4
In a small bowl, combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper. Mix the spices well until they are evenly blended.
5
Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until it is softened and well-browned, taking about 30 minutes. Reduce the heat to medium and pour in the cayenne pepper mixture, stirring constantly until the spices are aromatic. This should take about 2 minutes.
6
Pour the reserved marinade from the bag into the stockpot, stirring it in with the tomato-onion mixture and brown sugar. Bring the mixture to a simmer over medium heat. Place the lamb shanks in the pan and reduce the heat to low, covering it with a lid. Cook, turning occasionally, until the meat is tender and easily pierced with a fork, taking about 3 to 4 hours.
7
Remove the lamb shanks from the pot and cover them with foil. Increase the heat to high and simmer the sauce for a few minutes, skimming off any excess fat that rises to the top. Taste and add salt if needed to enhance the flavor.
8
Serve the lamb shanks with the sauce spooned over the top, garnished with cilantro for a fresh and vibrant touch.