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.
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!