Lamb shank vindaloo –Get ready to spice up your dinner routine with a fiery dish that will tantalize your taste buds! Today, we are diving into the vibrant world of Indian cuisine with a delectable recipe for Lamb Vindaloo. This traditional dish hails from the region of Goa and is known for its rich flavors and intense heat. Perfect for those who crave bold tastes, Lamb Vindaloo is sure to impress your family and friends!
Lamb Vindaloo (Extra Hot)
In this recipe, we’ll walk you through the steps to create a mouth-watering Lamb Vindaloo that is bursting with flavor. The combination of tender lamb and a spicy marinade will bring the authentic taste of India right to your home kitchen. Let’s get cooking!
Ingredients
- 2 lbs lamb, cut into cubes
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 4-6 green chilies, finely chopped (adjust to taste)
- 2 tablespoons vinegar
- 2 tablespoons tamarind paste
- 2 teaspoons turmeric powder
- 3 tablespoons red chili powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 2 teaspoons mustard seeds
- 3-4 tablespoons cooking oil
- Salt, to taste
- Cilantro for garnish
Instructions
- Start by marinating the lamb: In a bowl, combine the lamb cubes, turmeric powder, red chili powder, cumin powder, coriander powder, vinegar, and tamarind paste. Mix well, ensuring all the meat is well coated. Allow the mixture to marinate for at least 1 hour, preferably overnight in the refrigerator for added flavor.
- Heat oil in a large pot over medium heat. Add mustard seeds and let them crackle. Once they start popping, add the finely chopped onions and sauté until they turn golden brown.
- Add the minced garlic, minced ginger, and chopped green chilies to the pot. Sauté for an additional 2-3 minutes until fragrant.
- Introduce the marinated lamb into the pot, stirring well to combine with the onion mixture. Cook for about 10-15 minutes, allowing the lamb to brown on all sides.
- Add salt to taste and enough water to cover the lamb. Bring the mixture to a boil, then reduce the heat. Cover and let simmer for about 1-1.5 hours, or until the lamb is tender and the sauce has thickened to your liking.
- Once cooked, remove from heat and garnish with fresh cilantro. Serve your hot Lamb Vindaloo with steamed rice or warm naan bread for a truly satisfying meal!
This Lamb Vindaloo recipe is sure to become a favorite in your home. Enjoy the warmth and richness of this classic dish, perfect for cozy dinner nights or special occasions!