Lamb Shank Vindaloo

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Description

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing.

Ingredients

  • 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)

Instructions

  1. Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar
  2. oil
  3. salt
  4. tamarind concentrate
  5. and garam masala in a bowl
  6. and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  7. Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
  8. Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned
  9. 15 to 20 minutes. Reserve marinade in the bag.
  10. Combine 1 onion
  11. garlic
  12. ginger
  13. cherry tomatoes
  14. and water in a blender and pulse on and off until smooth. Set aside.
  15. Combine cayenne pepper
  16. paprika
  17. cinnamon
  18. cumin
  19. dried mustard
  20. and black pepper in a small bowl.
  21. Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned
  22. about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic
  23. about 2 minutes.
  24. Pour marinade from the bag into the stockpot
  25. 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
  26. turning occasionally
  27. until meat is tender and easily pierced with a fork
  28. 3 to 4 hours.
  29. Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes
  30. skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.

Prep Time: 30 mins

Cook Time: 3 hrs 50 mins

Total Time: 12 hrs 20 mins

Servings: 4

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