Extra Spicy Lamb Vindaloo
Jay Gleaton
6
24 hours
90 minutes
Indian
Main Dish
I'm not going to lie. This recipe requires some work and a lot of spices, which is probably why it's so delicious. You have some amazing earthy spice in here along with some serious heat from the chili powders. It's exotic and homey all at once somehow and just amazing. If you put in the work you can reap the reward. I doubled this recipe and froze half of the marinade so I can use it later for a pork vindaloo. This recipe also works with goat if that's your jam.
Ingredients
- Lamb shoulder or steaks
Vindaloo Marinade
- 3 Tbsp Corriander Seeds (Or ground)
- 1 ½ teaspoon cumin seeds
- 1 tsp black peppercorns
- 1 tsp whole cloves
- 3 inch piece of cinnamon
- 1 tsp mustard seeds
- 4 tbsp hot kashmiri chili powder. Or 1 tbsp cayenne 3 tbsp paprika.
- ½ tsp turmeric
- 1 ½ tsp salt
- ½ cup milder vinegar (palm, rice, or apple cider)
- 1 ½ tsp brown sugar
- ¼ cup water (more if needed)
- 15 medium garlic cloves smashed
- 4 inch piece of ginger, peeled sliced into ½ inch across the grain and smashed
- 1 fresh or dried ghost pepper (bhut jolokia) (OPTIONAL for the chili heads)
To Cook
- 6 tbsp oil
- 1 ½ large onion chopped fine
- 3 tsp brown sugar
- 3 cups hot water
Directions
Cut the lamb into 1 inch chunks. Save the bones and leave some meat on them. At least a bite.
Combine all of your marinade ingredients and add them to a blender. Blend until smooth and add the marinade to the lamb. Cover and marinate overnight in the refrigerator. Speed it up only if you have to. I keep the lamb bones with the marinade to help add additional flavor to the dish. You can always toss them after you cook everything.
Saute your diced onions over medium high heat until translucent and then add your marinated lamb directly to the onions in the pan.
Add water cover and cook for 1 hour and then uncover and simmer on low for another hour adding water if it gets too dry. You want a nice thick sauce at the end. You want the lamb to be tender but not falling apart. Garnish with some fresh coriander (cilantro) when it’s done!
