Lamb Vindaloo
This Indian-inspired lamb vindaloo is a favourite for spice lovers. The lamb is marinated in a paste of onion, ginger, garlic, vinegar, and aromatic spices, then slow-cooked until beautifully tender. The final step involves reducing the cooking juices on the stove to create a rich, sizzling coating for the meat. Plan ahead, as the recipe requires marinating for at least 4 hours or overnight. It yields 4-6 generous servings.
Ingredients
- 1 medium onion, quartered
- 1 inch fresh ginger, peeled
- 2 cloves garlic, crushed
- 1/3 cup red wine vinegar
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 lbs boneless lamb shoulder, cut into 2-inch pieces and well trimmed
- 1 cup water
Method
- Place the quartered onion, peeled ginger, and crushed garlic into a food processor and process until finely chopped.
- Pour in the red wine vinegar, ground coriander, cumin, turmeric, salt, and cayenne pepper, then process again to create a smooth paste.
- Transfer this paste into the crock of a 4-quart slow cooker.
- Add the trimmed lamb shoulder pieces to the crock and toss them thoroughly to coat in the paste.
- Cover the crock with cling film and place it in the refrigerator for a minimum of 4 hours or leave it overnight.
- Place the crock insert into the slow cooker base, add 1 cup of water, and give everything a stir.
- Put the lid on and cook on the LOW setting for 6-7 hours, until the lamb is very tender.
- Move the cooked lamb and all the juices from the slow cooker into a large saucepan.
- Place the saucepan over medium-high heat and cook for about 20 minutes, stirring often, until the liquid has evaporated and the lamb begins to sizzle.
- Reduce the heat to low and continue cooking and stirring for about 5 more minutes, until the spice coating on the lamb turns a light brown colour.
- Serve the dish immediately.
Nutrition (per serving)
Sodium794800 mg
Recipe details
CategoryLamb/Sheep
Cuisineindian
Authorratherbeswimmin
