Indian Lamb Vindaloo Easy Can Make Mild To Hot Recipes

Steps:

• 1. Pour a couple Tablespoons olive oil into a large pan or pot. Place all of the ingredients into the pan, except for the coconut milk.
• 2. Heat & stir over medium high heat, adding a bit of water as needed, to keep bottom from burning. Cook until onions and meat are well cooked and browned.
• 3. Add coconut milk at the end, stirring well to mix. You can add more coconut milk than the 2/3 cup, according to your taste preferences. Just do a little at a time, and taste as you go along. You may also add more cayenne pepper (Madhur Jaffrey said Goans would use 4 tsp.) if you like a hotter dish.
• 4. Serve over basmati rice. I do 2 1/2 cups dry basmati rice plus 1/2 cup Jasmine rice, 1/2 Tbsp. salt, several Tbsps. Extra Virgin Olive Oil (or butter), and enough water according to my rice cooker instructions. Good over a nutty brown rice and quinoa mix, too.
• 5. Plan ahead: I like to measure out several batches of the ingredients (minus the coconut milk) in ziplock freezer bags. I buy a big leg of lamb and cut it into chunks for this. Then I have an easy meal that I just have to dump the ingredients from the bag into a pan.
• 6. Also good served with yogurt sauce: Plain, unsweetened yogurt, mixed with dried herbs such as: mint, marjoram, basil and oregano (all of them together tastes great.) Chopped onion may also be added. Also good with soft pita or naan bread. Also good with mango lahsi drink: in a blender combine plain yogurt, frozen mango chunks, and optional: honey, few drops rose water, shake or two of cardamom powder. Pictured with a purple cabbage side dish. This side dish can be made with green peas instead. I'll link to the recipe once I have it up.

Steps:

• 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.

Steps:

• Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
• Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
• Garnish with cilantro before serving.