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Lamb Vindaloo
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Lamb vindaloo is a delicious Indian dish that is perfect for those who enjoy spicy food. The dish is made with a variety of spices, which give it its unique flavor.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
3 meaty lamb bones
4 tablespoons light vegetable oil
1/4 cup cider vinegar
3 tablespoons tamarind pulp
2 tablespoons vegetable oil
1 big white onion
6 cloves garlic
2 tablespoons fresh ginger root, chopped
1/2 cup vegetable oil
3 cups onion, thinly sliced
1 teaspoon cumin
1 teaspoon dry mustard
3 teaspoons turmeric
1 1/2 teaspoon red pepper
3 teaspoons paprika
2 1/2 cups hot water
directions
Cut lamb into 3/4 inch cubes. Place lamb and the bones in a non-metallic bowl with the four Tbsp of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for twenty four hours.
Put two Tbsp of oil, plus the onion, garlic, and ginger, in the container of an electric blender or food processor and run the machine until a fine pasty puree is formed.
Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika.
When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared about ten minutes. Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender, about thirty minutes. Pick out and discard bones. Serve over rice.
added by
amandarfr
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 11, 2013
I have to admit that I was rather intimidated by this recipe. I love vindaloo at restaurants but had never attempted any Indian cooking at home. I couldn't get tamarind pulp so I used some lime juice (which is what I found online to use as a substitute). I marinated the lamb overnight in the refrigerator. The directions had to be read really carefully because there are ingredients like the oil and onion that are mentioned twice so you have to pay attention to which one they are talking about. In the end though, this turned out incredible! Thank you so much! The recipe intrigued me enough to venture into cooking dishes like this at home!
August 31, 2010
Awesome vindaloo recipe for any curry lover! My partner and I absolutely loved it, its now one of our favourites