Recipe by ratherbeswimmin'
My husband the spice junky loves this dish and would make it once a week if I let him. Indian-inspired. Marinate overnight.
Top Review by SarahCKS
I have had very little luck with making Vindaloo, until this recipe. I've used this recipe with various types of meat and it is reliably tasty every time. I don't muddle with a slow cooker. I just put the first nine ingredients in the food processor, use it as a marinade for the meat beforehand, then simmer it all slowly in a covered saucepan, adding water as needed. Usually I just need to simmer for an hour or two to get the meat to a stew-like consistency. Sometimes I add a little cream or coconut milk to make it a little creamier. Great recipe, one of my favorites!
- 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
Directions See How It's Made
- 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.