3 lbs boneless lamb
1/4 cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons tamarind pulp
Salt to taste
2 tablespoons vegetable oil or ghee
1 white onion
6 garlic cloves
2 tablespoons fresh ginger root, chopped fine
1/4 cup vegetable oil or ghee
2 cups onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon coriander powder
3 teaspoons turmeric
4 whole cloves
1 bay leaf
4 green cardamon pods
1 1/2 teaspoons red (cayenne) pepper
1/2 teaspoon chili flakes (or more)
1 cinnamon stick (optional)
3 tablespoons tomato paste
1 cup tomatoes, roughly chopped
Hot water (to cover)
- Cut lamb into 3/4″ cubes. Place lamb in a non-metallic bowl (or zip lock bag) with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
- Heat 1/4 cup oil/ghee in large skillet (or oven-safe pot) over medium-high heat.
- Add onions and sauté until brown, stirring constantly to avoid burning. Add the puree.
- Reduce heat; add cumin, coriander, cloves, bay leaf, turmeric, red pepper, and cinnamon. When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb, reserving the marinade.
- Cook until slightly seared (about 10 minutes).
- Add tomato paste and cook slightly, stirring constantly to avoid burning.
- Add (hot) water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, add tomatoes, then lower the heat and simmer, covered (about 45 minutes) or place, covered in preheated 350⁰F (180⁰C) oven for (30 – 45 minutes), until meat is very tender and vegetables are dissolved into the sauce.
- Remove from heat. Allow to stand 10 – 15 minutes
For this recipe I used meat from a half leg of lamb. As a dryer (read less fatty) cut, it holds together well in a braised stew like this one. Serve with rice and naan for a great Eurasian meal along with our Mango Curry Chicken (click for recipe), or alone. In the top photo we finished with a little plain yogurt and chives to cut the heat as we were serving it ‘dip’ style with naan.
- Category: Mains
- Method: Braising
- Cuisine: Indian
Keywords: Lamb Vindaloo, Vindaloo Recipe