Lamb Shank Vindaloo
ID: 8fbf798d...
A highly flavorful, spicy, and deeply aromatic Indian-style curry made with tender lamb shanks. It features a complex blend of warm spices, tangy tamarind, and cider vinegar, slow-cooked to fork-tender perfection.
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🍳 Cooking Flow
Marinate lamb shanks in vinegar, tamarind, and garam masala overnight. → Brown the marinated lamb shanks in a hot oven (450°F) and blend the garlic, ginger, onion, and tomatoes into a puree. → Deeply caramelize chopped onions in a pot, toast the dry spices, and stir in the reserved marinade, puree, and brown sugar. → Return the lamb to the pot and slow-simmer covered on low heat for 3-4 hours until tender. → Remove lamb, skim excess fat from the sauce, and serve topped with the rich curry sauce and fresh cilantro.
Cooking Steps
Brief Cooking Order
Marinate lamb shanks in vinegar, tamarind, and garam masala overnight. → Brown the marinated lamb shanks in a hot oven (450°F) and blend the garlic, ginger, onion, and tomatoes into a puree. → Deeply caramelize chopped onions in a pot, toast the dry spices, and stir in the reserved marinade, puree, and brown sugar. → Return the lamb to the pot and slow-simmer covered on low heat for 3-4 hours until tender. → Remove lamb, skim excess fat from the sauce, and serve topped with the rich curry sauce and fresh cilantro.
Introduction
A highly flavorful, spicy, and deeply aromatic Indian-style curry made with tender lamb shanks. It features a complex blend of warm spices, tangy tamarind, and cider vinegar, slow-cooked to fork-tender perfection.
Step 1
Place the lamb shanks in a plastic bag with cider vinegar, vegetable oil, salt, tamarind concentrate, and garam masala. Seal well, squeeze out as much air as possible, and marinate in the fridge overnight.
Step 2
The next day, remove the lamb shanks from the bag and reserve the marinade. Place the shanks on an oiled, foil-lined sheet pan, salt generously on both sides, and roast in a preheated oven at 450°F (230°C) for 15-20 minutes until browned.
Step 3
In a blender, combine garlic, sliced ginger, cherry tomatoes, one chopped onion, and a little bit of water. Blend until you get a smooth, strawberry-smoothie-like puree.
Step 4
Melt clarified butter (ghee) in a heavy Dutch oven over medium-high heat. Add roughly chopped onion and a pinch of salt, and cook until deeply browned with very dark edges (almost golden black) to build sweetness and color.
Step 5
Prepare a ground spice blend consisting of cumin, cinnamon, black pepper, cayenne pepper, dry mustard, and paprika. Reduce the pot's heat to medium, add the spices to the onions, and toast them in the hot butter for about 2 minutes.
Ingredients List
Important Notes
Do not discard the marinade from the bag; it is essential to the flavor of the final curry sauce.
Ensure you caramelize the onions deeply (almost black on the edges) to bring out the natural sweetness that balances the spices.
Lamb shanks release a significant amount of fat during the long braising process; be sure to skim the excess fat off the surface before serving.
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