lamb vindaloo

Ingredients

• Servings: 6
• 1 large onion, roughly chopped
• 1 (3 inch) piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and crushed
• 2 tablespoons mustard seeds
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 8 whole black peppercorns
• 4 whole cloves
• 1/2 cup vinegar, divided, or to taste
• 2 tablespoons water
• 1 pound lean lamb, cut into cubes
• 3 tablespoons vegetable oil
• 8 fresh curry leaves
• 1 pound tomatoes, peeled and chopped
• 1 1/2 teaspoons ground turmeric
• salt to taste
• 4 cups lamb stock, or as needed
• 3 sprigs cilantro

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 9 hrs 40 mins


• grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
• mix remaining vinegar and water together in a large bowl. add lamb cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. pat lamb dry with paper towel.
• mix the paste and lamb cubes together in a clean bowl, assuring the lamb cubes are coated in paste. cover bowl with plastic wrap. marinate in refrigerator 8 hours to overnight.
• heat vegetable oil in a large skillet over medium-high heat. fry curry leaves in hot oil until golden brown, 2 to 3 minutes. add marinated lamb, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
• season the lamb mixture with salt. pour enough lamb stock over the mixture to assure everything is at least half-submerged. bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the lamb is completely tender, 1 to 2 hours.
• remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. garnish with cilantro.