Lamb Vindaloo Curry

Lamb Vindaloo Curry

 Servings: 4

Ingredients:


Instructions:

1. Season the Lamb:

  • Season the cubed lamb with salt and black pepper.


2. Brown the Lamb:

  • Heat oil in a large skillet over medium-high heat.
  • Sauté the lamb until browned. Remove from the skillet and set aside.


3. Sauté Vegetables and Spices:

  • In the same skillet, add the chopped onion and sauté until golden brown.
  • Add the chopped tomatoes and garlic, continuing to sauté until the tomatoes are soft, about 5-7 minutes.
  • Stir in the grated ginger, chopped cilantro, Vindaloo curry powder, cumin, black pepper, chili flakes, turmeric powder, and paprika, mixing thoroughly.


4. Combine Tomato Paste and Tamarind:

  • Incorporate the tomato paste into the skillet, blending it well with the spices and vegetables.
  • Add the tamarind concentrate and water, stirring to combine all the ingredients evenly.


5. Slow Cook the Lamb:

  • Reduce the heat to low and return the sautéed lamb to the skillet.
  • Cover and let it simmer gently for about 2 hours. Stir approximately every 20 minutes to prevent sticking and burning.


6. Serve:

  • Once the lamb is tender and the flavors are well-blended, serve the curry over a bed of fluffy rice.


Enjoy!

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