Lamb Vindaloo

Delicious, fall off the bone lamb shanks, cooked in freshly ground Indian spices, ginger, chiles and garlic for an authentic Indian lamb vindaloo.


4 lamb shanks
2 tablespoons vegetable oil
3 cloves garlic, minced
1 inch ginger, minced
3 red or green chiles, minced
2 tbsp garam masala
1 tbsp tomato paste
2 cups canned tomatoes, drained
2 potatoes, boiled
1/2 cup cider vinegar
2 tbsp greek yogurt
salt and pepper to taste
1 bunch fresh coriander, chopped
2 tbsp tamarind


1. Combine cider vinegar, oil, salt, tamarind and garam masala in a bowl. Transfer to sealable plastic bag with lamb shanks and seal. Marinate in the refrigerator for 8 hours or overnight.
2. Preheat an oven to 450 degrees F and line a baking sheet with foil. Add lamb and roast, 15-20 minutes.

3. In a large stockpot over medium high heat, add vegetable oil. add onion and soften, 5-6 minutes. Add spices, garlic, ginger and chiles and stir, 3-4 minutes.
4. Add tomatoes and cook, another 3-4 minutes. Add marinade from bag, plus water to create a thick sauce.
5. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours. Serve with yogurt, rice or naa  & enjoy!



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