Some people claim that this dish is named in commemoration of the french naval victory at navarin (in greece) in the early 1800's.
Lamb Shank Vindaloo
This was delicious and very easy to make.
Recipe Summary Lamb Shank Vindaloo
I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing.Ingredients | Easy Lamb Stew Recipes
4 lamb shanks
½ cup cider vinegar
¼ cup vegetable oil
2 teaspoons salt
1 tablespoon tamarind concentrate
1 ½ tablespoons garam masala
1 onion, chopped
8 cloves garlic, peeled
⅓ cup sliced fresh ginger
1 cup cherry tomatoes
½ cup water
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
salt and ground black pepper to taste
4 teaspoons brown sugar
½ cup fresh cilantro, for garnish (Optional)
Directions
Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.
Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.
Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours.
Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.
To make clarified butter, melt the butter over low heat and skim off the white milk solids.
Info | Easy Lamb Stew Recipes
prep:
30 mins
cook:
3 hrs 50 mins
additional:
8 hrs
total:
12 hrs 20 mins
Servings:
4
Yield:
4 servings
