Lamb Shank Vindaloo

Ingredients

• 0.5 cups apple cider vinegar
• 0.25 cups vegetable oil
• 1.5 tablespoons garam masala
• 1 tablespoon tamarind concentrate
• 2 teaspoons salt
• 4 lambs shanks
• salt to taste
• 2 onions , chopped, divided
• 1 cup cherry tomatoes
• 0.5 cups water
• 0.33 cups sliced fresh ginger
• 8 cloves garlic , peeled
• 1.5 teaspoons cayenne pepper
• 1.5 teaspoons paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground mustard
• 1 teaspoon ground black pepper
• 3 tablespoons ghee , clarified butter
• 4 teaspoons brown sugar
• 0.5 cups fresh cilantro , Optional

Instructions

1. 1

   Whisk cider vinegar, oil, garam masala, tamarind concentrate, and 2 teaspoons salt together in a bowl; pour into a resealable plastic bag. Add lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

2. 2

   Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.

3. 3

   Remove lamb shanks from marinade and shake off excess; place on the prepared baking sheet and season with salt. Reserve marinade.

4. 4

   Roast in the preheated oven until well-browned, 15 to 20 minutes.

5. 5

   Meanwhile, combine 1 chopped onion, cherry tomatoes, water ginger, and garlic in a blender; blend until smooth. Set aside.

6. 6

   Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.

7. 7

   Melt clarified butter in a large stockpot over medium-high heat. Add remaining 1 chopped onion; cook and stir until softened and well-browned, about 30 minutes. Reduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes.

8. 8

   Add reserved marinade to the stockpot; stir in tomato-onion mixture and brown sugar. Bring to a simmer; add lamb shanks and reduce heat to low. Cover and cook, turning occasionally, until lamb is tender and easily pierced with a fork, 3 to 4 hours.

9. 9

   Remove lamb from the pot; cover with foil. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste; add salt if needed. Spoon sauce over lamb shanks; garnish with cilantro.