Lamb Vindaloo

The sauce of this dish is a 10 out of 10! But the meat is so tender and tasty too! It is difficult to say what I like the best.

It is important to buy young lamb meat. That reduces the cooking time a lot and the meat melts in your mouth. Do not skimp on the time the meat needs to marinate. A minimum of 2 hours is important. Use Ghee if you have it. But a neutral oil is good too.

Recipe for 3:

500 g lamb schoulder, 2 red onions, 2 shallots

250 ml tomato juice, 200 ml lamb stock, 1 tbsp Ghee, 10 curry leaves, 1 tsp brown sugar

Marinate:

1 tsp cumin seeds, 1 tsp poppy seeds, 1/2 tsp cinnamon, 3- 5 dried chilis

20 g fresh ginger, 4 cloves of garlic, 1 tsp tamarinde paste, 1 tbsp apple cider vinegar

Cut the shoulder in bite size pieces or buy lamb goulash at the butcher shop. Prepare the marinate in a mini chopper and coat the chunks with it. Cover and place in the fridge to rest. Take it out 20 min before you put it in the pot.

Melt the ghee and saute the rough chopped onions first. Add the lamb and give it 5 min on all sides. Add the other ingredients and bring to a boil. Cover with a lid and reduce the heat and cook for 35 - 40 min.

Serve with Naan or rice.