Best 2 Lamb Shank Vindaloo Recipes

Embark on a culinary journey to India with our tantalizing Lamb Shank Vindaloo recipes. This traditional dish, originating from the vibrant state of Goa, offers a harmonious blend of fiery spices, tender lamb shanks, and aromatic herbs. Prepare to be captivated by the diverse flavors of Vindaloo, ranging from the fiery heat of red chilies to the tangy notes of tamarind and the earthy undertones of cumin and coriander.

Our curated collection features three distinct Vindaloo recipes, each offering a unique interpretation of this classic dish. The "Classic Lamb Shank Vindaloo" recipe stays true to the traditional preparation, using a flavorful marinade of red chilies, garlic, ginger, and a melange of spices. The "Goan Lamb Shank Vindaloo" recipe adds a touch of coconut milk for a rich and creamy texture, while the "Lamb Shank Vindaloo with Black Pepper" recipe delivers an extra kick of heat with the addition of black peppercorns.

Whether you prefer a fiery vindaloo that sets your taste buds ablaze or a milder version that allows the aromatic spices to shine through, our recipes have you covered. Indulge in the rich history and vibrant flavors of India with our Lamb Shank Vindaloo recipes, perfect for a memorable dining experience or a special occasion.

Let's cook with our recipes!

LAMB VINDALOO

Lamb vindaloo image

Make the Goan vindaloo sauce a day ahead to intensify the flavours and use it as a base with other meats, fish or veg. Adjust the chilli to your taste too

Provided by Neil Rankin

Categories Dinner, Main course

Time 1h30m

Number Of Ingredients 16

Ingredients

500g lamb neck fillet, cubed
120ml rapeseed oil
250g onions , sliced
4 garlic cloves , roughly chopped
25g ginger , roughly chopped
1 medium potato , diced
240ml stock (depending on the meat you're using), warmed through
10g coriander , chopped, plus extra leaves to serve
wilted greens and lightly fried red onion, to serve
2 tsp cardamom pods shelled, seeds only
2 tsp cloves
2 tsp coriander seeds
1 tsp cumin seeds , toasted
1 tsp turmeric
1 tbsp malt vinegar
40g dried red chillies (adjust quantity to your taste)

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.

Nutrition Facts : Calories 437 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium

LAMB VINDALOO

Lamb Vindaloo image

My husband the spice junky loves this dish and would make it once a week if I let him. Indian-inspired. Marinate overnight.

Provided by ratherbeswimmin

Categories Lamb/Sheep

Time 8h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, quartered
1 inch fresh ginger, peeled
2 cloves garlic, crushed
1/3 cup red wine vinegar
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 lbs boneless lamb shoulder, cut into 2-inch pieces and well trimmed
1 cup water

Steps:

Add the onion, ginger, and garlic to the container of a food processor; process until finely chopped.
Add in the vinegar, coriander, cumin, turmeric, salt, and cayenne pepper; process until the mixture forms a smooth paste.
Scrape the paste out into a 4-quart slow cooker crock insert.
Add in the lamb pieces; toss to coat.
Cover with saran wrap and refrigerate at least 4 hours or overnight.
Put the crock insert into slow cooker; add in water and stir.
Cover and cook on LOW for 6-7 hours or until the lamb is tender.
Transfer the lamb and cooking juices to a big saucepan.
Cook on the stove over medium-high heat for about 20 minutes, stirring frequently (cook until all the liquid has evaporated and the lamb is sizzling).
Change the heat setting to low and continue cooking and stirring frequently, for about 5 more minutes or until the spice coating turns light brown.
Serve right away.

Nutrition Facts : Calories 927.9, Fat 73.8, SaturatedFat 31.7, Cholesterol 244.9, Sodium 794.8, Carbohydrate 5.8, Fiber 1.5, Sugar 1.3, Protein 57.3

Tips:

Choose the right cut of lamb shank: Look for shanks that are meaty and have a good amount of marbling. Avoid shanks that are too bony or fatty.
Brown the lamb shanks: Browning the shanks before braising them adds flavor and color to the dish.
Use a good quality vindaloo paste: The vindaloo paste is the key to the flavor of this dish. Make sure to use a paste that is made with fresh, high-quality ingredients.
Don't be afraid to adjust the heat level: Vindaloo is a spicy dish, but you can adjust the heat level to your liking. If you don't like spicy food, you can use a milder vindaloo paste or reduce the amount of chili peppers that you add.
Serve with rice or naan: Lamb shank vindaloo is traditionally served with rice or naan. The rice or naan will help to soak up the delicious sauce.

Conclusion:

Lamb shank vindaloo is a delicious and flavorful dish that is perfect for a special occasion. The tender lamb shanks are braised in a spicy vindaloo sauce until they are fall-off-the-bone tender. Serve the vindaloo with rice or naan and enjoy!