lamb shank vindaloo

Ingredients

• Servings: 4
• 4 lamb shanks
• 1/2 cup vinegar
• 1/4 cup vegetable oil
• 2 teaspoons salt
• 1 tablespoon tamarind concentrate
• 1 1/2 tablespoons garam masala
• 1 onion, chopped
• 8 cloves garlic, peeled
• 1/3 cup sliced fresh ginger
• 1 cup cherry tomatoes
• 1/2 cup water
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 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
• 1/2 cup fresh cilantro, for garnish (optional)

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 50 mins

Ready Time: 12 hrs 20 mins


• place lamb shanks in a large resealable plastic bag. whisk together 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.