Lamb Vindaloo

Simmered Meal

Prep Time: 1 Hour

Cook Time : 3 Hours

Difficulty: ⭐️⭐️⭐️⭐️

Seasonings Needed

4 tbsp Ground Cloves

3 tbsp Ground Allspice

2 tbsp Ground Coriander (optional)

2 tbsp Ground Cinnamon

1 tbsp Salt

1 tbsp Pepper

1 tbsp Parsley

1 tbsp of Sugar

Ingredients

3-4 lbs of Lamb (shanks, stew necks, chopped leg)

1 Can of Coconut Milk

1 Large Crushed Tomatoes

3 tbsp of Ginger (wet ginger in a jar or squeeze bottle)

2 tbsp of Garlic

3/4 heaping tbsp of Red Chili Paste or Puree

1/4 Cup of Apple Cider Vinegar

Step 1: First you want to wash your lamb with warm water and vinegar (not the 1/4 cup). Rinse clean with cold water.

Step 2: Add all spices and ingredients together except the crush the tomatoes and parsley. Mix well and marinate for a day or at least 1 hour before cooking.

Step 3: Heat up a large sauce pan, and add 2 tbsp of oil. Add the meat, leave the marinade off to the side. Sauté the meat for about 10 minutes. Add the marinate and the can of crushed tomatoes. Bring to a boil.

Step 4: Stir and reduce to simmer. You want to stir this every 15 minutes. As this dish cooks the sauce will thicken and towards the last hour of cooking you will need to stir every 10 minutes to avoid sticking and burning.

Add some Basmati Rice and you will be good to go! (Follow cooking instructions for rice)

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