For a richer flavor, use bone-in lamb shanks. If you don't have tamarind concentrate, you can substitute with lime juice, but the flavor will be slightly different. Adjust the amount of cayenne pepper to your desired level of spiciness. Serve with basmati rice or naan bread to soak up the delicious sauce.
Lamb Shank Vindaloo
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PREP TIME30 mins
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COOK TIME3 hrs 50 mins
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TOTAL TIME12 hrs 20 mins
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SERVING4 People
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VIEWS114
Embark on a culinary adventure with this intensely flavorful Lamb Shank Vindaloo. Slow-cooked to tender perfection in a symphony of aromatic spices, this dish delivers a tantalizing balance of heat, tang, and savory richness that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol114 mg
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Fiber4 g
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Protein29 g
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Saturated Fat13 g
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Sodium1288 mg
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Sugar8 g
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, whisk together cider vinegar, vegetable oil, garam masala, tamarind concentrate, and 2 teaspoons salt. Pour into a resealable plastic bag. (5 minutes)
02
StepAdd lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 8 hours, or preferably overnight. (8-24 hours)
03
StepPreheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease the foil. (5 minutes)
04
StepRemove lamb shanks from marinade and shake off excess; place on the prepared baking sheet and season with salt and pepper. Reserve the marinade. (5 minutes)
05
StepRoast in the preheated oven until well-browned, about 15 to 20 minutes. (20 minutes)
06
StepMeanwhile, combine 1 chopped onion, cherry tomatoes, water, ginger, and garlic in a blender; blend until smooth. Set aside. (10 minutes)
07
StepCombine cayenne pepper, paprika, cinnamon, cumin, ground mustard, and black pepper in a small bowl. (2 minutes)
08
StepMelt clarified butter in a large stockpot over medium-high heat. Add the remaining chopped onion; cook and stir until softened and well-browned, about 30 minutes. (35 minutes)
09
StepReduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes. (2 minutes)
10
StepAdd reserved marinade to the stockpot; stir in the tomato-onion mixture and brown sugar. Bring to a simmer; add lamb shanks and reduce heat to low. Cover and cook, turning occasionally, until lamb is tender and easily pierced with a fork, 3 to 4 hours. (4 hours)
11
StepRemove lamb from the pot; cover with foil to keep warm. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste and add salt if needed. (10 minutes)
12
StepSpoon sauce over lamb shanks; garnish with fresh cilantro and serve immediately. (5 minutes)
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Braxton Douglas
Mar 19, 2025This recipe is a game-changer. I've never made vindaloo before, but this was surprisingly easy and so delicious.
Blanca Lang
Mar 19, 2025I used a slow cooker instead of a stockpot. 6 hours on low, and it was perfect! A great alternative for busy weeknights.
Eddie Zboncak
Mar 10, 2025Used bone-in goat instead of lamb. It turned out wonderfully, but you might want to adjust the cooking time.
Krista Rath
Dec 13, 2024I love how easy this recipe is to follow. The instructions are clear and concise, even for a beginner cook like me.
Lisandro Hane
Oct 9, 2024I found that adding a pinch of sugar at the end really balanced the flavors. Highly recommend this recipe!
Andres Erdman
Aug 24, 2024The marinade is key! Don't skip the overnight marinating – it makes a huge difference in the tenderness and flavor of the lamb.
Evie Stiedemann
Aug 18, 2024Absolutely incredible! The lamb was fall-off-the-bone tender and the sauce was bursting with flavor. My family loved it!
Diamond Keebler
Jul 13, 2024I made this for a dinner party and everyone raved about it. It's definitely a showstopper dish!