Lamb Shank Vindaloo recipe
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Ingredients
- 4 lamb shanks ½ cup cider vinegar ¼ cup vegetable oil 2 teaspoons salt 1 tablespoon tamarind concentrate 1 ½ tablespoons garam masala 1 onion, chopped 8 cloves garlic, peeled ⅓ cup sliced fresh ginger 1 cup cherry tomatoes ½ cup water 1 ½ teaspoons cayenne pepper 1 ½ teaspoons paprika 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground mustard 1 teaspoon ground black pepper 3 tablespoons ghee (clarified butter) 1 large onion, chopped salt and ground black pepper to taste 4 teaspoons brown sugar ½ cup fresh cilantro, for garnish
Nutrition Info
- 523.1 caloriescarbohydrate: 19.7 gcholesterol: 113.9 mgfat: 37 gfiber: 3.8 gprotein: 28.7 gsaturatedFat: 13.4 gservingSize: -sodium: 1288.2 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Lamb Shank Vindaloo
Directions
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Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.
Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.
Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours.
Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.