What's My Class Cooking? Lamb vindaloo (Goan lamb curry)
Yield: 10 servings
2 pounds leg of lamb
Kosher salt and ground black pepper
1/3 cup oil
1/2 teaspoon fenugreek seeds
2 cups yellow onion, thinly sliced
6-8 garlic cloves, peeled and thinly sliced
2-inch piece ginger, peeled and thinly sliced
4-5 serrano green chilies, thinly sliced
1 teaspoon cayenne pepper
1/4 teaspoon turmeric
2 cups chicken stock
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
3-4 cardamom pods
20 black peppercorns
1 cinnamon stick
1 teaspoon sugar
3 tablespoons white vinegar
1/4 cup ounces tamarind pulp, soaked and strained
Cilantro leaves, for garnish
Ginger, peeled and julienne, for garnish
Method of Preparation
1. Trim away all the silver skin and excess fat from lamb (leaving some fat will improve flavor of the curry). Cut into one-and-a-half inch cubes. Season lamb well with salt and pepper.
2. Heat oil in a 4-6-quart stockpot. Add lamb and brown for about 8-10 minutes, stirring frequently. Remove lamb and set aside in bowl or on a large plate.
3. To the stockpot, add the fenugreek seeds. When they begin to turn color, add the onions. Sauté until onions are crisped to a golden brown. Add garlic, ginger and serrano chili peppers.
4. Add cayenne and turmeric and mix well. Return lamb and it the juices that have been released to the pan. Lower heat to a simmer and add two cups chicken stock, cover and cook for one-and-half hours, checking periodically check to see that it does not dry out completely. Add additional stock if necessary.
5. In a spice grinder, grind together the coriander seeds, cumin seeds, mustard seeds, cloves, cardamom, black peppercorns and cinnamon stick.
6. Add the freshly ground spices to the lamb along with the sugar, vinegar and tamarind pulp and simmer for another 20 minutes, again adding stock if needed.
7. Garnish with cilantro and/or ginger.