Lamb Vindaloo

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Remove the seeds from the dried red chilies and soak them in the vinegar and 1/4 cup hot water. Skip the soaking if using chilli powder.
2. Grind the coriander, cumin, black pepper, cinnamon, cloves, mustard seeds and salt to a fine powder.
3. Add the jaggery, ginger, garlic, soaked chilies (or chilli powder) and vinegar. Grind to a smooth paste, adding 1 to 2 tablespoons more water if needed.
4. Taste the paste and adjust with salt, vinegar or chilli powder.
5. Coat the lamb with the turmeric and the paste. Cover and rest overnight, or at least 6 hours.
6. Heat the oil in a pan, dutch oven or braiser. Fry the finely chopped onion on medium heat until golden.
7. Add the marinated lamb and sauté on medium-high heat for 5 minutes, until the paste smells good and pulls away from the sides. Cover and cook on medium to medium-low heat for 3 minutes.
8. Add the curry leaves and sauté for 2 minutes. Pour in 1 cup of boiling water and mix well.
9. Simmer for 1 1/2 hours, or until the lamb is tender, stirring every 15 minutes. After 40 minutes, add more hot water in batches.
10. When the meat is soft and fork tender, add salt and jaggery to taste. Cook uncovered to reduce the excess liquid until the sauce is thick.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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