Servings: 4
Ingredients:
- 1 1/2 lbs. Lamb, cubed
- 1 small onion, finely chopped
- 2 Roma tomatoes, fresh and chopped
- 4 Garlic cloves, finely chopped
- 2 Tsp Fresh ginger, grated
- 2 Tbsp. Fresh cilantro, finely chopped
- 1 1/2 Tsp Vindaloo curry powder
- 1/2 Tsp Cumin powder
- 3/4 Tsp Salt
- 1/4 Tsp Black ground pepper
- 1/4 Tsp Chili flakes
- 1/4 Tsp Turmeric powder
- 1/2 Tsp Paprika
- 2 Tsp Tomato paste
- 1 Tbsp. Tamarind concentrate
- 1/4 Cup Water
Instructions:
1. Season the Lamb:
- Season the cubed lamb with salt and black pepper.
2. Brown the Lamb:
- Heat oil in a large skillet over medium-high heat.
- Sauté the lamb until browned. Remove from the skillet and set aside.
3. Sauté Vegetables and Spices:
- In the same skillet, add the chopped onion and sauté until golden brown.
- Add the chopped tomatoes and garlic, continuing to sauté until the tomatoes are soft, about 5-7 minutes.
- Stir in the grated ginger, chopped cilantro, Vindaloo curry powder, cumin, black pepper, chili flakes, turmeric powder, and paprika, mixing thoroughly.
4. Combine Tomato Paste and Tamarind:
- Incorporate the tomato paste into the skillet, blending it well with the spices and vegetables.
- Add the tamarind concentrate and water, stirring to combine all the ingredients evenly.
5. Slow Cook the Lamb:
- Reduce the heat to low and return the sautéed lamb to the skillet.
- Cover and let it simmer gently for about 2 hours. Stir approximately every 20 minutes to prevent sticking and burning.
6. Serve:
- Once the lamb is tender and the flavors are well-blended, serve the curry over a bed of fluffy rice.
Enjoy!