Lamb Vindaloo
Spicy Lamb curry
Ingredients
- 3 lbs Boneless lamb
- 1/2 cup Vegetable oil
- 3 cups Onions thinly sliced
- 1 tsp Cumin seeds ground, Jeerakam
- 1 tsp Mustard seeds ground
- 3 tsp Turmeric powder
- 1 1/2 tsp Red cayenne pepper
- 3 tsp Paprika
- 1 tsp Cinnamon ground, Karugapatta
- 2 1/2 cups Hot water
For puree:-
- 2 tbsp Vegetable oil
- 1 no White onion big
- 6 nos Garlic pods
- 2 tbsp Fresh ginger
Instructions
- Cut lamb into small pieces.
- Marinate it with oil, vinegar, tamarind and salt at room temperature for 5 hrs.
- Put 2 tbsp of oil, onion, garlic and ginger in a food processor or blender and run the machine, until a fine pasty puree is formed.
- 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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