Lamb Vindaloo
serves 2-4
Vindaloos are classic Indian dishes, that actually originated from a Portugese dish "vinho de alho". This version isn't terribly spicy, though you could add more cayenne pepper to taste.
2 pounds lamb shoulder, trimmed and cubed
1/2 cup rice wine vinegar
4 tablespoons vegetable oil (2 tablespoons for the marinade and 2 tablespoons for to cook the lamb)
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 tablespoon garlic, minced
1/2 onion, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground mustard
1/4 teaspoon ground cloves
1 teaspoon ground cardamom
1 tablespoon ground cinnamon
1/2 cup chopped fresh cilantro
prep: 30 minutes
total: 1 hour 50 minutes
large non-metallic bowl
medium bowl
large sauté pan with cover
tongs
2. In a medium bowl, mix together the garlic, onion, ginger and all the dry spices (everything except the cilantro).
3. Heat the remaining 2 tablespoons of oil in a large sauté pan over medium heat. Add the garlic-spice mix and stir until the spices begin to smell good, 1-2. Add the lamb and its marinade, and stir to combine everything. Bring the whole mixture to a boil, and then reduce the heat to low, cover the pan and simmer gently until the lamb is tender and just cooked through, 50-60 minutes. (Check the lamb every 10-15 minutes to make sure that there's still some cooking liquid in the pan. If not, add a little water as you need it. Just before serving, stir in the cilantro.
