Recipe of Lamb Vindaloo

Ingredients

• 1 kg lamb cut into large pieces
• For the marinade:
• 4 tablespoons vegetable oil
• 4 tablespoons rice vinegar
• 2 tablespoons tamarind sauce
• 8 garlic cloves, finely chopped
• 1 tablespoon Garam Masala
• 1 piece of fresh ginger, finely chopped or grated
• 1 tsp Dijon grain mustard
• 1 tsp sweet paprika
• Finely chopped hot chilli pepper
• 1 coffee spoon of salt
• For the stew:
• 3 tablespoons butter
• 2 medium onions, finely chopped
• 2 medium tomatoes peeled and shredded
• 1 teaspoon sugar
• 4 tablespoons water

Directions

1. 1

   The day before we want to make the dish, we marinate the meat. Prick the pieces of lamb with a fork so that it absorbs the macerate well. Mix all the ingredients in a bowl. We put all the meat, making sure that each piece is well impregnated. Cover the bowl and let it marinate for 12 to 24 hours.

2. 2

   After that time, we take out the lamb, dry it well and store the marinade. In a large pan, heat the butter and brown the pieces of lamb for 5 - 7 minutes depending on how large they are over medium heat.

3. 3

   Remove the lamb and add the onion, which we fry for another 5 minutes, until it is transparent. Add the tomato and the marinade liquid. Add the water, the sugar and return the lamb to the pan.

4. 4

   Let it simmer over medium heat until the lamb is tender (between 20 and 35 minutes, depending on the type of lamb). Serve with basmati rice preferably. Enjoy it!!