Lamb Shank Vindaloo, Lay The Table
Lamb

Lamb Shank Vindaloo

Lamb Shank Vindaloo, Lay The Table


This lamb shank vindaloo recipe is adapted from Simon Caves magnificent Manly Food cookbook. If your fellas a foodie, then I urge you to have a look at it. Could be just what youre looking for as a Fathers Day gift. 


Simon describes this as an extremely hot curry so Ive toned it down a little from his recipe by leaving out the Kasmiri dried chillies , sieving the sauce and adding some coconut milk to finish.


However, Ive reproduced Simons version from his book here so you can give it a whirl, if you fancy.


Serves 4


Marinade:


1 cinnamon stick
4 cardamom pods
5 cloves
1 tsp mustard seeds
1 coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
4 tsp Indian hot chilli powder
6 dried Kashmiri chillies
6 garlic cloves
2 cm fresh root ginger
Half tsp sugar
50 ml white wine vinegar
50 ml white wine (optional: can also be replaced with coconut milk)


Vindaloo:


4 lamb shanks
2 star anise
50 ml vegetable oil
1 large onion, finely chopped
Salt


Lamb Shank Vindaloo, Lay The Table


 


Lamb Shank Vindaloo, Lay The Table


1. Combine spices, garlic, ginger and sugar with vinegar and wine and let the ingredients soak for 30 mins before pureeing them in a blender to a fine paste.


2. Put the lamb shanks, star anise and marinade in a large bowl and leave to marinate for at least 4 hours in the fridge.


3. After marinating, heat the oil in a large casserole. Add the onion and fry until soft. Add the lamb along with the marinade paste and let the spices soften and the vinegar evaporate over a high heat for 5 mins.


Lamb Shank Vindaloo, Lay The Table


4. Cover with a lid, reduce the heat and season with salt. Add a little water if necessary to just cover the meat, and let it simmer for about 90 minutes, or until tender. (I actually put my lamb in a slow cooker and cooked it on LOW for 6 hours, until very tender).


Lamb Shank Vindaloo, Lay The Table


5. Serve with basmati rice or with creamy chick pea dhal. I sieved the cooked marinade and then added coconut milk, then brought it to the boil on the hob and reduced it by half to make a spicy sauce.


Lamb Shank Vindaloo, Lay The Table


 


 


 


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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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