Lamb Shank Vindaloo

• 份量: 4
• 准备时间: 30 m
• 总时间: 4 hours 20 minutes

配料

4 lamb shanks

1/2 cup cider vinegar

1/4 cup vegetable oil

2 teaspoons salt

1 tablespoon tamarind concentrate

1 1/2 tablespoons garam masala

1 onion, chopped

8 cloves garlic, peeled

1/3 cup sliced fresh ginger

1 cup cherry tomatoes

1/2 cup water

1 1/2 teaspoons cayenne pepper

1 1/2 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

1/2 cup fresh cilantro, for garnish (optional)

步骤

1. Place lamb shanks 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. Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.

3. Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.

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. Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion 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 marinade from the bag into the stockpot, 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, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours.

8. Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.