Lamb Vindaloo
This recipe is from Esquire Magazine, 1986. Each time I have made it, I have had very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit to put together. It can be adapted to chicken by substituting kiwi pulp for the tamarind.
This recipe is from Esquire Magazine, 1986. Each time I have made it, I have had very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit to put together. It can be adapted to chicken by substituting kiwi pulp for the tamarind.
- 1/2 cup vegetable oil
- 2 tablespoons vegetable oil
- salt to taste
- 1/4 cup vegetable oil
- 1 teaspoon ground cumin
- 1/4 cup cider vinegar
- 1 teaspoon ground mustard
- hot water
- 3 teaspoons turmeric
- 3 lbs boneless lamb plus 3 meaty lamb bones
- 3 tablespoons tamarind pulp
- 1 large white onion
- 6 garlic
- 2 tablespoons fresh ginger root
- 3 cups onions thinly sliced
- 1 1/2 teaspoons red (cayenne) pepper
- 3 teaspoons paprika
- ground sumac (optional)
- 1 teaspoon ground cinnamon (optional)
- Carbohydrate 8.282461875 g
- Cholesterol 357.84 mg
- Fat 113.69778 g
- Fiber 2.07778129523993 g
- Protein 26.344208125 g
- Saturated Fat 25.3272275 g
- Serving Size 1 1 Serving (375g)
- Sodium 107.452375 mg
- Sugar 6.20468057976007 g
- Trans Fat 5.2521135 g
- Calories 1154 calories
Step-by-step
- Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
- Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
- Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree. Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon. When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade. Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
Unlike a mild, yogurt-based korma, vindaloo relies entirely on an acidic marinade of cider vinegar and tamarind to tenderize robust cuts of meat. Acidity breaks down tough connective tissue effectively during an extended rest, but introducing that acid too late results in a permanently chewy exterior regardless of subsequent cooking duration.
Sequencing the Aromatics
Building depth requires strict adherence to heat management during the base preparation. Sautéing the sliced onions until they reach a deep caramel brown establishes the foundational sweetness needed to balance the heavy heat of cayenne pepper and mustard. Spices added directly to the onion and garlic puree must bloom for roughly fifteen seconds over reduced heat; exceeding this window burns the ground aromatics and imparts bitterness.
- Separated meat pieces floating in an oily film indicate insufficient reduction; simmer uncovered for an extra ten minutes.
- Sticking at the bottom of the skillet signals excessive heat during the paste stage; lower the burner immediately and stir continuously.
- Over-reduction of the liquid prior to simmering prevents the lamb from becoming tender; maintain the full two-and-a-half-cup liquid volume before covering.
