Lamb Shank Vindaloo Recipes

Steps:

• Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.
• Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.
• Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.
• The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.

Steps:

• Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
• Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
• Garnish with cilantro before serving.

Steps:

• Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
• Grind chilies with garlic, onion and ginger to make a paste.
• Mix spice powder with vinegar.
• Place meat in container and rub well with spice mixture.
• Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
• Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
• Add bay leaves and stock and bring to a boil.
• Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
• Season to taste.
• This is one of those dishes that taste better the next day so, if time permits, keep that in mind.