LAMB VINDALOO

Lamb Vindaloo is a bold, spicy Indian dish known for its complex flavors and tender lamb simmered in a tangy, spiced sauce. Originating from Goa, this curry blends aromatic spices like cumin, cinnamon, and cardamom with a tangy vinegar base, giving it its distinctive fiery and slightly sour taste. The marinated lamb absorbs these rich flavors, becoming melt-in-your-mouth tender as it slow-cooks in the fragrant sauce. Perfect served with basmati rice or warm naan, Lamb Vindaloo is a comforting, hearty dish for spice lovers seeking an authentic taste of Indian cuisine.

Ingredients:

• 1 1/2 lbs lamb shoulder or leg, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 cup water or lamb stock
• Fresh cilantro, for garnish

For the Vindaloo Paste:

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon cardamom pods
• 1 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 2 dried red chilies (adjust to taste)
• 1/4 cup white vinegar
• 1 tablespoon brown sugar
• 1 teaspoon salt

Instructions:

1. Make the vindaloo paste: In a dry skillet, toast the cumin seeds, coriander seeds, mustard seeds, black peppercorns, and cardamom pods over medium heat for 2-3 minutes until fragrant. Transfer the toasted spices to a blender or spice grinder. Add the turmeric, cinnamon, and dried red chilies. Blend into a fine powder, then mix in the vinegar, brown sugar, and salt to form a paste. Set aside.
2. Marinate the lamb: In a large bowl, toss the lamb pieces with the vindaloo paste, making sure each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors infuse.
3. Cook the lamb: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden. Stir in the garlic and ginger, cooking for another 1-2 minutes.
4. Add the tomatoes and lamb: Pour in the diced tomatoes and cook for 5 minutes. Add the marinated lamb to the pot and cook for 10 minutes, stirring occasionally, until the lamb begins to brown.
5. Simmer: Add the water or lamb stock, bring to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, or until the lamb is tender and the sauce has thickened.
6. Serve: Garnish the Lamb Vindaloo with fresh cilantro and serve with basmati rice or naan.

This Lamb Vindaloo is a spicy, flavorful curry that brings the perfect balance of heat and tanginess, making it a must-try for fans of Indian cuisine!