LAMB SHOULDER VINDALOO

Lamb Shoulder Vindaloo image

This is a recipe that I cobbled together from three others, two from Madhur Jaffrey's At Home with Madhur Jaffrey. Enjoy with Basmati rice, naan, or other Indian side dish.

Provided by Elizabeth Heffernan

Time 1h20m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
⅛ teaspoon brown mustard seeds
¼ teaspoon whole black peppercorns
1 pinch whole fenugreek seeds
1 ¼ pounds lamb shoulder chops
1 (3 ounce) package curry sauce (such as Sukhi's®)
2 leaves basil, torn

Steps:

Heat a large skillet over medium-high heat. Pour olive oil into hot pan and heat until shimmering. Cook mustard seeds in hot oil until they begin to pop, about 1 minute; immediately add peppercorns and fenugreek seeds.
Gently lay the lamb chops in a single layer into the skillet; add curry sauce and basil and stir. Bring the sauce to a boil, place a tight-fitting lid on the skillet, reduce heat to low, and cook until the lamb is tender, 60 to 70 minutes.
Remove lid from skillet. Continue to cook and stir until most of the liquid has been reduced and the meat has a brownish look on all sides, 10 to 15 minutes more.

Nutrition Facts : Calories 485 calories, Carbohydrate 0.9 g, Cholesterol 105 mg, Fat 42.2 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 17.3 g, Sodium 152.2 mg, Sugar 0.1 g