Post by Deleted on Jun 20, 2019 15:38:45 GMT -5
Lamb Vindaloo
WHY THIS RECIPE WORKS
After testing many of the various cuts of lamb that are available in the supermarket, we chose boneless leg of lamb for our lamb vindaloo recipe, finding it the easiest to deal with. As expected, we found that browning enhanced the flavor of the lamb and the stewing liquid. As for spices, we had the best results using hefty amounts of sweet paprika and cayenne along with smaller amounts of cumin, cardamom, bay leaves, and cilantro. As for the cooking liquid for our lamb vindaloo recipe, we preferred chicken broth, which added fullness to the stew without overpowering the complexity of the spices.
INGREDIENTS
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1 boneless leg of lamb (about 5 pounds), trimmed and cut into 1 1/2-inch cubes
Salt and ground black pepper
2 tablespoons vegetable oil
3 medium onions, chopped medium
8 medium garlic cloves, minced or pressed through a garlic press
2 tablespoons sweet paprika
1 tablespoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
2 ½ cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 tablespoons red wine vinegar
1 teaspoon sugar
¼ cup all-purpose flour
¼ cup chopped fresh cilantro leaves
Boneless leg of lamb is easy to trim and cut into pieces; however, trimmed lamb shoulder chops will also work nicely. Serve with basmati rice or couscous.
1. Dry the lamb thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Add half of the lamb to the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 4 to 6 minutes longer. Transfer it to the slow cooker. Return the skillet to medium-high heat and heat 2 more teaspoons oil until just smoking. Brown the remaining lamb and transfer it to the slow cooker.
2. Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onions and ¼ teaspoon salt; cook, scraping the browned bits off the pan bottom, until the onions are softened and lightly browned, about 10 minutes. Add the garlic, paprika, cumin, cardamom, and cayenne; cook until fragrant, about 30 seconds. Add 2 cups of the chicken broth, the tomatoes, bay leaves, vinegar, and sugar, scraping the browned bits off the pan bottom; turn the heat to high and bring to a boil. Transfer to the slow cooker.
3. Cover and cook, on either low or high, until the lamb is tender, 6 to 7 hours on low or 4 to 5 hours on high.
4. Discard the bay leaves. Set the slow cooker to high (if necessary). Whisk the flour with the remaining ½ cup chicken broth until smooth, then stir into the slow cooker. Continue to cook on high until the sauce is thickened and no longer tastes of flour, 10 to 15 minutes longer. Before serving, stir in the cilantro and season with salt and pepper to taste.
www.americastestkitchen.com/recipes/5232-lamb-vindaloo?sqn=VocU220oqbLsExnhbmLnYSOUkcS3EEKdkZEWF1o4zUI%3D%0A&extcode=NSAKF20FB&utm_source=facebook&utm_medium=photo&utm_content=lambvindaloo&utm_campaign=atkfacebook&fbclid=IwAR0vJimpdnFAHKL_xcBNqhCwL4w4QRAFH-FHx-GwI-y9bBbV1xCHkDEZ2BI
I have had this an I do have to say excellent. I also love to keep saying the name. Lamb Vindaloo ( try it with an Indian accent). Ha Ha
WHY THIS RECIPE WORKS
After testing many of the various cuts of lamb that are available in the supermarket, we chose boneless leg of lamb for our lamb vindaloo recipe, finding it the easiest to deal with. As expected, we found that browning enhanced the flavor of the lamb and the stewing liquid. As for spices, we had the best results using hefty amounts of sweet paprika and cayenne along with smaller amounts of cumin, cardamom, bay leaves, and cilantro. As for the cooking liquid for our lamb vindaloo recipe, we preferred chicken broth, which added fullness to the stew without overpowering the complexity of the spices.
INGREDIENTS
Print Shopping List
1 boneless leg of lamb (about 5 pounds), trimmed and cut into 1 1/2-inch cubes
Salt and ground black pepper
2 tablespoons vegetable oil
3 medium onions, chopped medium
8 medium garlic cloves, minced or pressed through a garlic press
2 tablespoons sweet paprika
1 tablespoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
2 ½ cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 tablespoons red wine vinegar
1 teaspoon sugar
¼ cup all-purpose flour
¼ cup chopped fresh cilantro leaves
Boneless leg of lamb is easy to trim and cut into pieces; however, trimmed lamb shoulder chops will also work nicely. Serve with basmati rice or couscous.
1. Dry the lamb thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Add half of the lamb to the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 4 to 6 minutes longer. Transfer it to the slow cooker. Return the skillet to medium-high heat and heat 2 more teaspoons oil until just smoking. Brown the remaining lamb and transfer it to the slow cooker.
2. Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onions and ¼ teaspoon salt; cook, scraping the browned bits off the pan bottom, until the onions are softened and lightly browned, about 10 minutes. Add the garlic, paprika, cumin, cardamom, and cayenne; cook until fragrant, about 30 seconds. Add 2 cups of the chicken broth, the tomatoes, bay leaves, vinegar, and sugar, scraping the browned bits off the pan bottom; turn the heat to high and bring to a boil. Transfer to the slow cooker.
3. Cover and cook, on either low or high, until the lamb is tender, 6 to 7 hours on low or 4 to 5 hours on high.
4. Discard the bay leaves. Set the slow cooker to high (if necessary). Whisk the flour with the remaining ½ cup chicken broth until smooth, then stir into the slow cooker. Continue to cook on high until the sauce is thickened and no longer tastes of flour, 10 to 15 minutes longer. Before serving, stir in the cilantro and season with salt and pepper to taste.
www.americastestkitchen.com/recipes/5232-lamb-vindaloo?sqn=VocU220oqbLsExnhbmLnYSOUkcS3EEKdkZEWF1o4zUI%3D%0A&extcode=NSAKF20FB&utm_source=facebook&utm_medium=photo&utm_content=lambvindaloo&utm_campaign=atkfacebook&fbclid=IwAR0vJimpdnFAHKL_xcBNqhCwL4w4QRAFH-FHx-GwI-y9bBbV1xCHkDEZ2BI
I have had this an I do have to say excellent. I also love to keep saying the name. Lamb Vindaloo ( try it with an Indian accent). Ha Ha
