Lamb Shank Vindaloo recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1288.2 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.

  3. 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.

  4. Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.

  5. Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.

  6. 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.

  7. 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.

  8. 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.

Recipe Yield

4 servings

Recipe Note

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

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