Name: Lamb Vindaloo
Prep time: 370 min
Cook time: 135 min
Total time: 505 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cinnamon stick; 1 tsp black peppercorns; 1 tsp cloves; 1 tsp cumin seeds; 12 green cardamom pods, seeded; 1 small yellow onion, coarsely chopped; 8 cloves of garlic, peeled; 1/3 cup(s) roughly chopped ginger; 2 tblsp tamarind liquid or paste; 2 tsp Kashmiri chili powder; 1 1/2 tsp salt; 1/2 tsp sugar; 1/2 tsp tumeric powder; 5 tblsp white wine vinegar; 1 batch of marinade, see above; 2 lb boneless lamb shoulder, cut into 2 inch pieces; 2 tblsp ghee, sunflower oil or vegetable oil; 1 small yellow onion, chopped; 3 ripe tomatoes, chopped; 3 fresh green chiles (such as serranos or poblanos) halved lengthwise, seeds removed; 1/2 cup(s) water

Ingredients

Servings:

For the Marinade

cinnamon stick

1 tsp

black peppercorns

1 tsp

cloves

1 tsp

cumin seeds

green cardamom pods, seeded

small yellow onion, coarsely chopped

cloves of garlic, peeled

1/3 cup(s)

roughly chopped ginger

2 tblsp

tamarind liquid or paste

2 tsp

Kashmiri chili powder

1 1/2 tsp

salt

1/2 tsp

sugar

1/2 tsp

tumeric powder

5 tblsp

white wine vinegar

For the Lamb Vindaloo

batch of marinade, see above

2 lb

boneless lamb shoulder, cut into 2 inch pieces

2 tblsp

ghee, sunflower oil or vegetable oil

small yellow onion, chopped

ripe tomatoes, chopped

fresh green chiles (such as serranos or poblanos) halved lengthwise, seeds removed

1/2 cup(s)

water

Directions 7 steps | 505 Minutes

Step 1

Begin by making the marinade. Gather and prep all the ingredients.

Step 2

Using a spice grinder or a pestle and mortar, grind the cinnamon, peppercorns, cumin seeds, cloves and cardamom into a powder. Add the onion, garlic, ginger, tamarind, chili powder, salt, sugar, turmeric, vinegar and the ground spices into a food processor or blender and mix to form a paste.

Step 3

Mix the lamb and paste in a large bowl and massage the paste well onto all sides of the lamb. Cover and refrigerate overnight or at least 6 hours.

Step 4

Preheat the oven to 350°F. In a Dutch oven or a heavy-bottomed pan with a lid, heat ghee or oil over medium heat. Add the onion and cook for 8-10 minutes, stirring occasionally.

Step 5

Increase the heat to medium high and add the lamb with its marinade and sauté for about 5 minutes, stirring occasionally.

Step 6

Stir in the tomatoes, green chilies and water. Cover and insert into the oven for approximately 2 hours. After 1 hour, check the water level and add more water if needed.