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Lamb Shank Vindaloo

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Lamb Shank Vindaloo



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
  • ? 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 (Optional)
  • Methods :

  • 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.
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