Lamb Shank Vindaloo – Hold Upward Careful What Y'all Want For

Considering all the off-the-wall materials I tell inward the videos, I don’t instruct that much negative email, only 1 of the to a greater extent than mutual complaints is, “Dude, where’s the Indian food?” Well, this succulent as well as spicy lamb shank vindaloo is for you! 

I bring rattling piffling sense cooking Indian food, as well as thence that this came out every bit deliciously every bit it did is naught brusque of amazing. That said, I’m certain you lot Goan cuisine “experts” volition allow me know how to brand this fifty-fifty meliorate side past times side time.

The elevate “vindaloo” comes from a Portuguese dish called "Vinha d' Alhos," which is basically pork stewed amongst vino as well as garlic. After existence introduced to India, the vino became vinegar, chicken as well as lamb replaced the pork, as well as many local spices as well as chilies were added…other than that, it’s just the same.

This is nearly ever done amongst cubes or chunks of meat, only I decided to become amongst the rattling user-friendly lamb shank instead. Portioning is simple, every bit 1 shank feeds 1 person, only what’s fifty-fifty to a greater extent than exciting for the novice fix is the fact that this is nearly impossible to mess up. Simply simmer on depression until the meat is fork tender. That’s it! I promise you lot reach this rattling tasty lamb curry dish a endeavour soon. Enjoy!

Ingredients for iv Portions:

4 lamb shanks

For the marinade:

1/2 loving cup cider vinegar

1/4 loving cup vegetable oil

1 tbsp tamarind concentrate (I’ve never used tamarind before, as well as thence I’m non certain how this would convert to fresh or tamarind pulp, only I’m certain at that topographic point are people that know!)

1 1/2 tablespoons garam masala

2 tsp salt

For the moisture mixture:

1 onion, chopped

1 loving cup cherry tomatoes

1/3 loving cup sliced ginger

8 cloves garlic, peeled

1/2 loving cup water

For the spice mixture:

1 teaspoon solid soil cinnamon

1 teaspoon solid soil cumin
1 teaspoon solid soil mustard
1 teaspoons freshly solid soil dark pepper

1 1/2 teaspoons cayenne

1 1/2 tablespoon paprika

For the rest:

3 tablespoons clarified butter (melt butter as well as skim off the white milk solids)

1 large onion, chopped

salt as well as pepper to sense of savor

1 rounded tablespoon chocolate-brown sugar

cilantro leaves, optional

View the consummate recipe

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