Lamb Shank Vindaloo
Course: CuisineCuisine: IndianPrep Time
30 mins
Cook Time
3
minutesAdditional Time
8
minutesTotal Time
12 hrs 20 mins
Servings
4
Ingredients
½ cup — apple cider vinegar
¼ cup — vegetable oil
1 ½ tablespoons — garam masala
1 tablespoon — tamarind concentrate
2 teaspoons — salt
4 — lamb shanks
1 — onion, chopped
1 cup — cherry tomatoes
½ cup — water
⅓ cup — sliced fresh ginger
8 cloves — garlic, peeled
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
undefined — salt and ground black pepper to taste
4 teaspoons — brown sugar
½ cup — fresh cilantro, for garnish (Optional)
Directions
- Whisk cider vinegar, oil, garam masala, tamarind concentrate, and 2 teaspoons salt together in a bowl and pour into a resealable plastic bag. Add lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.
- Remove lamb shanks from marinade; place on the prepared baking sheet and season with salt. Reserve marinade.
- Roast in the preheated oven until well-browned, 15 to 20 minutes.
- Meanwhile, combine 1 chopped onion, cherry tomatoes, water ginger, and garlic in a blender; blend until smooth. Set aside.
- Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and 1 teaspoon black pepper in a small bowl.
- Melt clarified butter in a large stockpot over medium-high heat. Add remaining 1 chopped onion; cook and stir until softened and well-browned, about 30 minutes. Reduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes.
- Add reserved marinade to the stockpot; stir in tomato-onion mixture and brown sugar. Bring to a simmer; add lamb shanks and reduce heat to low. Cover and cook, turning occasionally, until lamb is tender and easily pierced with a fork, 3 to 4 hours.
- Remove lamb from the pot; cover with foil. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste; add salt if needed. Spoon sauce over lamb shanks; garnish with cilantro.
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