Lamb Shank Vindaloo

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Considering all the off-the-wall stuff I say in the videos, I don’t get that much negative email, but one of the more common complaints is, “Dude, where’s the Indian food?” Well, this succulent and spicy lamb shank vindaloo is for you! 


Ingredients for 4 Portions:
4 lamb shanks
For the marinade:
1/2 cup cider vinegar
1/4 cup vegetable oil
1 tbsp tamarind concentrate (I’ve never used tamarind before, so I’m not sure how this would convert to fresh or tamarind pulp, but I’m sure there are people that know!)
1 1/2 tablespoons garam masala
2 tsp salt
For the wet mixture:
1 onion, chopped
1 cup cherry tomatoes
1/3 cup sliced ginger
8 cloves garlic, peeled
1/2 cup water
For the spice mixture:
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoons freshly ground black pepper
1 1/2 teaspoons cayenne
1 1/2 tablespoon paprika
For the rest:
3 tablespoons clarified butter (melt butter and skim off the white milk solids)
1 large onion, chopped
salt and pepper to taste
1 rounded tablespoon brown sugar
cilantro leaves, optional

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