Non Veg - Lamb Vindaloo

Non Veg - Lamb Vindaloo

Servings
4-5

Ingredients:

3 lbs Boneless Lamb
1/4 cup Vegetable Oil
1/4 cup Cider Vinegar
3 tbsp Tamarind Pulp
1 tsp Salt
2 tbsp Vegetable Oil
1 Big White Onion
6 Garlic Cloves
2 tbsp Fresh Ginger Root
1/2 cup Vegetable Oil
3 cups Thinly sliced onions
1 tsp Ground Cumin
1 tsp Ground Mustard
3 tsp Turmeric
1 1/2 tsp Red Pepper
3 tsp Paprika
1 tsp Ground Sumac
1 tsp Ground Cinnamon
Hot Water

Preparation

* Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
* Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
* Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree.
* Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.
* When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade.
* Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
* Pick out and discard the bones and serve over rice.