LAMB SHANK VINDALOO

Lamb Shank Vindaloo image

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing.

Provided by Chef John

Categories World Cuisine Recipes Asian Indian

Time 12h20m

Yield 4

Number Of Ingredients 22

Previous Next

Ingredients

4 lamb shanks
½ cup cider vinegar
¼ cup vegetable oil
2 teaspoons salt
1 tablespoon tamarind concentrate
1 ½ tablespoons garam masala
1 onion, chopped
8 cloves garlic, peeled
⅓ cup sliced fresh ginger
1 cup cherry tomatoes
½ cup water
1 ½ teaspoons cayenne pepper
1 ½ 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
½ cup fresh cilantro, for garnish

Steps:

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.
Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
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.
Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
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.
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.
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.

Nutrition Facts : Calories 523.1 calories, Carbohydrate 19.7 g, Cholesterol 113.9 mg, Fat 37 g, Fiber 3.8 g, Protein 28.7 g, SaturatedFat 13.4 g, Sodium 1288.2 mg, Sugar 7.8 g