This slow-simmer Indian dish features tender lamb and BOLD flavors. Serve with warm naan bread, rice or a whole grain pilaf.
- 2 pounds boneless American lamb shoulder roast, trimmed and cut into 2-inch pieces
- 10 whole black peppercorns
- 5 chiles de árbol, stemmed, seeded and torn in half*
- 4 green cardamom pods
- 4 whole cloves
- 1 teaspoon cumin seeds, or 1 teaspoon ground cumin
- 1⁄3 cup white wine vinegar
- 1 (2-inch) piece ginger, peeled and thinly slice
- 1 tablespoon tamarind paste (or molasses)
- 1⁄2 teaspoon ground turmeric
- 2 tablespoons olive oil
- 1 teaspoon black mustard seeds**
- 1 cinnamon stick
- 1 large yellow onion, chopped
- 8 cloves garlic, roughly chopped
- 1 small red or green Thai chile or red jalapeño, stemmed and thinly sliced
- 1 teaspoon brown sugar
- 1 red bell pepper, diced (optional)
- Cooked rice, bulgar, or barley for serving
Toss lamb with 2 teaspoons salt; set aside.
Toast peppercorns, dried chiles, cardamom, cloves, and cumin seeds in a large Dutch oven or pot over medium heat for 5 minutes, stirring occasionally. Transfer spices to a blender with vinegar, ginger, tamarind paste, and turmeric; blend, scraping down sides as needed, until smooth.
Add spice purée to lamb and toss to coat; cover and refrigerate for 4 hours (or set aside at room temperature for 1 hour).
Heat oven to 325ºF with rack set in lower-middle position.
Heat oil in now empty Dutch oven over medium-high; cook mustard seeds and cinnamon until seeds pop, 1–2 minutes. Reduce heat to medium and add onion, garlic, chiles, and sugar; cook until onion has softened and starts to brown, about 8 minutes.
Stir in lamb and it’s marinade, 1 cup water (or white wine) and bring to a boil. Cover pot, transfer to oven and cook for 1 ½ hours until lamb is tender.
Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into sauce; stir in bell pepper, if using, and let stand, uncovered, for 10 minutes. Skim and discard grease from surface of sauce. Season vindaloo with salt to taste and serve.
* I like to leave the seeds in half of the chiles for added heat. If you like a lot of spice, keep the seeds in all of the chiles, if you like it mild, remove the seeds in all of the chiles.
**if you do not have black mustard seeds, go ahead and use yellow. If you don’t have yellow either, feel free to leave them out altogether.
To de-fat the vindaloo even more: make the lamb a day ahead of time, store it in an airtight container and scoop the chilled layer of fat off the top.
- Calories: 322
- Sugar: 5g
- Sodium: 1222mg
- Fat: 23g
- Saturated Fat: 8g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 77mg
Keywords: Lamb vindaloo, vindaloo