Lamb Shank Vindaloo

Ingredients

• apple cider vinegar (0.5 cup)
• vegetable oil (0.25 cup)
• garam masala (1.5 tablespoons)
• tamarind concentrate (1 tablespoon)
• salt (2 teaspoons)
• lamb shanks (4 )
• onion, chopped (1 )
• cherry tomatoes (1 cup)
• water (0.5 cup)
• sliced fresh ginger (0.333 cup)
• garlic, peeled (8 cloves)
• cayenne pepper (1.5 teaspoons)
• paprika (1.5 teaspoons)
• ground cinnamon (1 teaspoon)
• ground cumin (1 teaspoon)
• ground mustard (1 teaspoon)
• ground black pepper (1 teaspoon)
• ghee (clarified butter) (3 tablespoons)
• brown sugar (4 teaspoons)
• fresh cilantro (0.5 cup)

Instructions

1. Whisk cider vinegar, oil, garam masala, tamarind concentrate, and 2 teaspoons salt together in a bowl and pour into a resealable plastic bag. Add lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
2. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.
3. Remove lamb shanks from marinade; place on the prepared baking sheet and season with salt. Reserve marinade.
4. Roast in the preheated oven until well-browned, 15 to 20 minutes.
5. Meanwhile, combine 1 chopped onion, cherry tomatoes, water, ginger, and garlic in a blender; blend until smooth. Set aside.
6. Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and 1 teaspoon black pepper in a small bowl.
7. Melt ghee in a large stockpot over medium-high heat. Add remaining 1 chopped onion; cook and stir until softened and well-browned, about 30 minutes. Reduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes.
8. Add reserved marinade to the stockpot; stir in 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.
9. Remove lamb from the pot; cover with foil. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste; add salt if needed. Spoon sauce over lamb shanks; garnish with cilantro.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 523
• fat: 37 g
• sats: 13 g
• carbs: 20 g
• fibre: 4 g
• protein: 29 g
• salt: 1.288 g