Servings: 4

Ingredients:

• 1 1/2 lbs. Lamb, cubed
• 1 small onion, finely chopped
• 2 Roma tomatoes, fresh and chopped
• 4 Garlic cloves, finely chopped
• 2 Tsp Fresh ginger, grated
• 2 Tbsp. Fresh cilantro, finely chopped
• 1 1/2 Tsp Vindaloo curry powder
• 1/2 Tsp Cumin powder
• 3/4 Tsp Salt
• 1/4 Tsp Black ground pepper
• 1/4 Tsp Chili flakes
• 1/4 Tsp Turmeric powder
• 1/2 Tsp Paprika
• 2 Tsp Tomato paste
• 1 Tbsp. Tamarind concentrate
• 1/4 Cup Water

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!