Lamb Vindaloo


Ingredients:

  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 8 bay leaves
  • 1 tablespoon black peppercorn
  • 2 tablespoon cardamom seeds
  • 1 tablespoon cloves
  • 2 tablespoons dried red chili
  • 1 tablespoon mustard seeds
  • 2 inches cinnamon stick
  • 1 tablespoon cayenne powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon fenugreek seeds
  • 2 pounds lamb shoulder, cubed
  • 10 garlic cloves, crushed
  • 2 tablespoons grated fresh ginger
  • 1 large onion, chopped
  • 2 potatoes, peeled and cubed
  • 1 pound tomatoes, chopped
  • 2 green chilies, chopped
  • 1 cup wine vinegar
  • 1 cup yogurt
  • 4 tablespoons ghee/oil
  • Salt to taste
Directions:
  • Heat a medium skillet, add the first 12 ingredients into the skillet and roast for a few minutes, until the seeds start to change color and crackle. Using mortar and pestle, grind the spices into fine powder. Transfer spice powder to a large glass bowl. Add yogurt, vinegar, garlic, ginger, and salt into the bowl, mix to combine. Add lamb cubes into the marinade, toss to combine. Place the bowl in the refrigerator to marinate for at least 6 hours to overnight.
  • Heat ghee/oil in a dutch oven, add onion, potatoes, green chili and tomatoes, cook for about 10 minutes. 
  • Add lamb and marinade into the pot, mix to combine. Reduce the heat, cover and simmer for about 30 minutes. Remove the cover and continue cooking until lamb is tender and the sauce thickens.
  • Serve with basmati rice, and/or garlic naan.
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