I have very little experience cooking Indian food, so it's nothing short of amazing that this lamb shank vindaloo recipe turned out as deliciously as it did.
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
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.
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2
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.
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3
Remove lamb shanks from marinade and shake off excess; place on the prepared baking sheet and season with salt. Reserve marinade.
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4
Roast in the preheated oven until well-browned, 15 to 20 minutes.
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5
Meanwhile, combine 1 chopped onion, cherry tomatoes, water ginger, and garlic in a blender; blend until smooth. Set aside.
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6
Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
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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.
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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.
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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.
Nutrition Facts
Per serving
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