LAMB VINDALOO

• Prep Time: 10 minutes + 1 hour rest time
• Cook Time: 2 hours
• Total Time: 3¼ hours
• Yield: 8 servings 2x
• Category: Main Dish
• Method: Simmer / Oven
• Cuisine: Indian

DESCRIPTION

This slow-simmer Indian dish features tender lamb and BOLD flavors. Serve with warm naan bread, rice or a whole grain pilaf. 

INGREDIENTS

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• 4 pounds boneless American lamb shoulder roast, trimmed and cut into 4-inch pieces
• Salt
• 20 whole black peppercorns
• 10 chiles de árbol, stemmed, seeded and torn in half*
• 8 green cardamom pods
• 8 whole cloves
• 2 teaspoon cumin seeds, or 2 teaspoon ground cumin
• 2/3 cup white wine vinegar
• 2 (2-inch) piece ginger, peeled and thinly slice
• 2 tablespoon tamarind paste (or molasses)
• 1 teaspoon ground turmeric
• 4 tablespoon olive oil
• 2 teaspoon black mustard seeds**
• 2 cinnamon stick
• 2 large yellow onion, chopped
• 16 cloves garlic, roughly chopped
• 2 small red or green Thai chile or red jalapeño, stemmed and thinly sliced
• 2 teaspoon brown sugar
• 2 red bell pepper, diced (optional)
• Cooked rice, bulgar, or barley for serving