Lamb Shank Vindaloo – Endure Careful What You Lot Want For

Considering all the off-the-wall materials I nation inward the videos, I don’t larn that much negative email, only i of the to a greater extent than mutual complaints is, “Dude, where’s the Indian food?” Well, this succulent together with spicy lamb shank vindaloo is for you! 

I convey really piffling sense cooking Indian food, together with then that this came out every bit deliciously every bit it did is zero brusk of amazing. That said, I’m certain you lot Goan cuisine “experts” volition allow me know how to brand this fifty-fifty improve side past times side time.

The advert “vindaloo” comes from a Portuguese dish called "Vinha d' Alhos," which is basically pork stewed amongst vino together with garlic. After beingness introduced to India, the vino became vinegar, chicken together with lamb replaced the pork, together with many local spices together with chilies were added…other than that, it’s just the same.

This is about ever done amongst cubes or chunks of meat, only I decided to become amongst the really user-friendly lamb shank instead. Portioning is simple, every bit i shank feeds i person, only what’s fifty-fifty to a greater extent than exciting for the novice laid upward is the fact that this is about impossible to mess up. Simply simmer on depression until the meat is fork tender. That’s it! I promise you lot reach this really tasty lamb curry dish a crusade soon. Enjoy!

Ingredients for four Portions:

4 lamb shanks

For the marinade:

1/2 loving cup cider vinegar

1/4 loving cup vegetable oil

1 tbsp tamarind concentrate (I’ve never used tamarind before, together with then I’m non certain how this would convert to fresh or tamarind pulp, only I’m certain at that topographic point are people that know!)

1 1/2 tablespoons garam masala

2 tsp salt

For the moisture mixture:

1 onion, chopped

1 loving cup cherry tomatoes

1/3 loving cup sliced ginger

8 cloves garlic, peeled

1/2 loving cup water

For the spice mixture:

1 teaspoon soil cinnamon

1 teaspoon soil cumin
1 teaspoon soil mustard
1 teaspoons freshly soil dark pepper

1 1/2 teaspoons cayenne

1 1/2 tablespoon paprika

For the rest:

3 tablespoons clarified butter (melt butter together with skim off the white milk solids)

1 large onion, chopped

salt together with pepper to gustation

1 rounded tablespoon brownish sugar

cilantro leaves, optional

View the consummate recipe

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