Lamb Vindaloo (boneless)

• portioner: 6-8
• aktiv tid: 20 mins
• total tid: 4 hours 10 minutes

Ingredienser

4 lbs bobeless leg of lamb

1 cup cider vinegar

1/2 cup vegetable oil

2 teaspoons salt

2 tablespoon tamarind concentrate

3 tablespoons garam masala

2 onions, chopped

16 cloves garlic, peeled

2/3 cup sliced fresh ginger

1 cup cherry tomatoes

1 14 oz can diced tomatoes

1 cup water

3 teaspoons cayenne pepper

3 teaspoons paprika

2 teaspoons ground cinnamon

2 teaspoon ground cumin

2 teaspoon ground mustard

2 teaspoon ground black pepper

3 tablespoons ghee (clarified butter)

1 large onion, chopped

salt and ground black pepper to taste

8 teaspoons brown sugar

fresh cilantro, for garnish (optional)

Vejledning

1. Cut the lamb into large (bite sized) pieces. Place lamb m 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.

2. Heat a dutch oven or other heavy-bottomed pan to high. Add ghee or vegetable oil to the dutch oven.

3. Remove lamb from marinade and brown in the dutch oven, working in batches to avoid crowding the pan. Season each batch with salt. Once browned, transfer to a plate.

4. Combine (1) onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.

5. Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.

6. Once the lamb has been brownedand transferred to a plate, add (2) onions to the dutch oven and cook 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.

7. Pour remaining marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb m 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.

8. Serve lamb with sauce spooned over the top. Garnish with cilantro.

Notater

Updating the original recipe based on modifications I made the first time.