LAMB VINDALOO
From choclytcandy 14 years agoIngredients
- boneless leg of lamb is easy to trim and cut into pieces; however, trimmed lamb shoulder chops will also work nicely. Serve with basmati rice or couscous. shopping list
- TIME: 6 to 7 hours on low or 4 to 5 hours on high shopping list
- INGREDIENTS shopping list
- 1 boneless leg of lamb (about 5 pounds), trimmed and cut into 1 1/2-inch cubes shopping list
- salt and ground black pepper shopping list
- 2 tablespoons vegetable oil shopping list
- 3 medium onions , chopped medium shopping list
- 8 medium garlic cloves , minced or pressed through a garlic press shopping list
- 2 tablespoons sweet paprika shopping list
- 1 tablespoon ground cumin shopping list
- 1/2 teaspoon ground cardamom shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 2 1/2 cups low-sodium chicken broth shopping list
- 1 (14.5-ounce) can diced tomatoes shopping list
- 2 bay leaves shopping list
- 2 tablespoons red wine vinegar shopping list
- 1 teaspoon sugar shopping list
- 1/4 cup all-purpose flour shopping list
- 1/4 cup chopped fresh cilantro leaves shopping list
How to make it
- 1. Dry the lamb thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Add half of the lamb to the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 4 to 6 minutes longer. Transfer it to the slow cooker. Return the skillet to medium-high heat and heat 2 more teaspoons oil until just smoking. Brown the remaining lamb and transfer it to the slow cooker.
- 2. Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onions and ¼ teaspoon salt; cook, scraping the browned bits off the pan bottom, until the onions are softened and lightly browned, about 10 minutes. Add the garlic, paprika, cumin, cardamom, and cayenne; cook until fragrant, about 30 seconds. Add 2 cups of the chicken broth, the tomatoes, bay leaves, vinegar, and sugar, scraping the browned bits off the pan bottom; turn the heat to high and bring to a boil. Transfer to the slow cooker.
- 3. Cover and cook, on either low or high, until the lamb is tender, 6 to 7 hours on low or 4 to 5 hours on high.
- 4. Discard the bay leaves. Set the slow cooker to high (if necessary). Whisk the flour with the remaining ½ cup chicken broth until smooth, then stir into the slow cooker. Continue to cook on high until the sauce is thickened and no longer tastes of flour, 10 to 15 minutes longer. Before serving, stir in the cilantro and season with salt and pepper to taste.
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