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Lamb Vindaloo
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This is a wonderfully spiced lamb dish that takes a little preparation but is well worth it. The prep time listed does not include time for marinating lamb.

Serves: 6-8

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West Indian Meat Main Dish

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3 lbs lean boneless lamb, 3/4 inch cubed
3 lamb bones, meaty
1/2 cup vegetable oil
3 cups onion, sliced thin
1 tsp. ground cumin
1 tsp. ground mustard
3 tsp. turmeric
1 1/2 tsp. red pepper
3 tsp. paprika
2 1/2 cup hot water

For Marinade
4 tbsp. vegetable oil
1/4 cup cider vinegar (apple cider vinegar okay)
3 tbsp. tamarind pulp
Salt, to taste

For Puree
2 tbsp. vegetable oil
1 large white onion, quartered
6 garlic cloves
2 tbsp. fresh ginger root, chopped


  1. Prepare the marinade by combining the vegetable oil, vinegar, tamarind pulp and salt.
  2. Place lamb cubes, bones and marinade in a non-metallic container and marinate 24 hours, refrigerated (if you’re in a hurry, marinade for 8 hours at room temp).
  3. Prepare the puree by combining 2 tablespoons vegetable oil, onion, and ginger in a food processor and pulse to create a fine puree.
  4. Heat 1/2 cup oil over medium-high heat in a large skillet. Add onions and fry until nicely brown, stirring often.
  5. Reduce heat to medium and add the puree, cumin, mustard, turmeric, red pepper and paprika. Spices will sizzle and darken in color almost immediately. When they do, add the lamb cubes and bones and continue cooking for about 10 minutes, or until meat is seared.
  6. Add 2-1/2 cups water and bring to a boil. Reduce heat and simmer, partly covered, for about 30 minutes. Meat should be very tender.
  7. To serve, discard lamb bones and serve with (or over) rice.

Reader Comments

Robert B says...
Rating is 4

Looks very delicious. Will try it out.
Oct 18, 2010 (report abuse)



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