So for those of you looking for a great lamb vindaloo recipe, keep looking because this lamb masala recipe beats the PANTS off any vindaloo recipe you’ll find on the internet!
This dish is so simple and so delicious, you’ll want to make this part of your weekly rotation immediately. I enjoyed this dish with some naan and a side of okra which I will post the recipe for later.
The main ingredients in this lamb dish is the garam masala. I have used this sparingly in several other dishes, but for this dish we will use it rather generously. What is garam masala you ask? I’ll give you the short and simple answer: cinnamon stick, cardamom pods, cloves, black peppercorn, bay leaves. Throw it all into a coffee grinder and grind it up. The resulting powder is your garam masala. Of course there are variations of this which range from roasting the ingredients before grinding them, to added ingredients, such as cumin seeds or star anise. But in a busy household of three children, there is little time in my day to roast my ingredients prior to grinding. In any case, this combination of ingredients blended in the coffee grinder gives me the exact flavor I am looking for. I have tried store-bought garam masala packets and have not found one that I liked yet. This recipe will involve the use of garam masala powder, as well as the whole garam masala (not ground). This is where the flavor and the intense spice comes from. Recipe below:
- 1 large red onion, finely chopped
- 1 lb of lamb (bone or boneless)
- 2 red skin potatoes, peeled and cubed
- 2 tsp garam masala powder
- 5 cardamom pods
- 1 cinnamon stick
- 7 cloves
- 6 peppercorns
- 1 3/4 cups of water
- salt (to taste)
- 3 tablespoons olive oil
- 1 tomato chopped
- 1 inch piece of ginger finely sliced
- 1 Serrano pepper, or green chili, sliced
- 1 tsp vinegar
- Chopped cilantro for garnish
PREP TIME:15 minutes
COOK TIME:45 minutes
- Cut lamb into medium sized cubes and place in a bowl. Add garam masala powder and mix well to coat each piece of lamb.
- Add finely chopped onion to hot oil and sauté on high until browned.
- Onced the onions are brown, add the chopped tomatoes and water, and cook until tomatoes become soft.
- Next, add the lamb pieces, potatoes, cloves, cinnamon stick, cardamom pods, black peppercorns, and salt to the pot and mix well, reducing the heat to low.
- Cook covered for 30 minutes to allow the lamb to become tender.
- After 30 minutes, remove cover and add 1 tsp of vinegar, ginger slices, and sliced serrano pepper. Cook uncovered on medium-high for 3-4 minutes.
- Garnish with chopped cilantro and serve.
Enjoy with rice or naan, and a side of yogurt to counter the spicy kick! And prepare to say good-bye to your vindaloo obsession!