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| Prep Time | 45 minutes |
| Servings |
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Ingredients
- Boneless lamb - 3 lbs
- Vegetable oil - 1/2 cup
- Onions(thinly sliced) - 3 cups
- Cumin seeds(ground, Jeerakam) - 1 tsp
- Mustard seeds(ground) - 1 tsp
- Turmeric powder - 3 tsp
- Red cayenne pepper - 1 1/2 tsp
- Paprika - 3 tsp
- Cinnamon(ground, Karugapatta) - 1 tsp
- Hot water - 2 1/2 cups
Ingredients
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Instructions
- Cut lamb into small pieces.
- Heat 1/2 cup oil in large skillet on a medium-high flame.
- Add onions and saute, until they are caramel brown, stirring constantly to avoid burning.
- Add the puree.
- Reduce the heat.
- Add cumin, mustard, turmeric, red pepper, paprika and cinnamon.
- When the spices begin to sizzle and turn dark(about 15 seconds), add the lamb and bones(without the marinade).
- :- Reserve the marinade.
- Cook, until slightly seared for about 10 mins.
- Add water to the marinade to make 2 1/2 cups of liquid.
- Add it into the pan and bring to a boil.
- Lower the heat and simmer, partially covered, until meat is very tender for about 30 mins.
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2 comments
Forget this recipe, it has nothing to do with a vintage vindaloo.
Hi..Anne
Basically, njan oru aahara priyana …i like to have different kind of food which has different taste and flavour…I really enjoyed ur recipe…Thanx.