Made with AI
Lamb Vindaloo
Ingredients
- lamb shoulder800 g
- tomatoes400 g
- onions2 large
- garlic4 cloves
- ginger2 inch
- red chilies3 pieces
- vegetable oil2 tbsp
- vinegar2 tbsp
- ground cumin2 tsp
- ground coriander2 tsp
- turmeric1 tsp
- garam masala1 tsp
- salt1 tsp
Instructions
- 1
Cut the lamb shoulder into bite-sized cubes and set aside.
- 2
Finely chop the onions, garlic, ginger, and red chilies.
- 3
Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
- 4
Add the garlic, ginger, and red chilies. Cook for 2-3 minutes until fragrant.
- 5
Stir in the ground cumin, ground coriander, turmeric, and garam masala. Cook for 1 minute to release the spices' aroma.
- 6
Add the lamb cubes to the pot and brown them on all sides.
- 7
Chop the tomatoes and add them to the pot. Cook for 5 minutes until the tomatoes soften.
- 8
Pour in the vinegar and add salt. Mix well.
- 9
Reduce the heat to low, cover, and simmer for
- 10
5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
- 11
Taste and adjust seasoning if needed. Serve hot with rice or naan.
