Name: Lamb Vindaloo
Total time: 3 h
Ingredients: 4 pounds boneless lamb shoulder roast , trimmed and cut into 1½-inch pieces; Salt and pepper; 2 tablespoons vegetable oil; 3 onions , chopped; ¼ cup recipe; 8 garlic cloves , minced; 2 tablespoons all-purpose flour; 3 cups chicken broth , plus extra as needed; 2 teaspoons sugar; 1 (14.5-ounce) can diced tomatoes; ¼ cup minced fresh cilantro; 2 tablespoons red wine vinegar

Why This Recipe Works

Vindaloo curry is a complex dish that has both Indian and Portuguese influences. The hallmark of vindaloo is its interplay of sweet and sour flavors in a thick reddish-orange sauce. The heat of the spices in our vindaloo curry powder, including ground dried arbol chiles and cayenne pepper, is tamed by the sweetness of the sugar and the acidity of the tomatoes and vinegar in the dish. Traditional vindaloos are made with pork, but as vindaloo curries became popular all over, lamb, chicken, and sometimes even chunks of potatoes found their way into this dynamic stew. We decided to use a hearty boneless lamb shoulder roast, as the lengthy cooking time helped to concentrate and further bloom the spice blend in the sauce.

Before You Begin

You can substitute an equal amount of boneless leg of lamb for the lamb shoulder, if desired. We prefer to use our homemade Vindaloo Curry Powder, but you can substitute store-bought vindaloo curry powder. Serve with basmati rice.

Instructions

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat lamb dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Brown half of lamb on all sides, 7 to 10 minutes; transfer to bowl. Repeat with remaining 1 tablespoon oil and remaining lamb; transfer to bowl.

Add onions to fat left in pot and cook over medium heat, stirring often, until softened and lightly browned, 6 to 8 minutes. Stir in curry powder, garlic, and ¼ teaspoon salt and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute. Slowly stir in broth and sugar, scraping up any browned bits and smoothing out any lumps. Stir in tomatoes and their juice and lamb with any accumulated juices and bring to simmer. Cover, transfer pot to oven, and cook until lamb is tender, about 2 hours.

Remove pot from oven. Using wide, shallow spoon, skim excess fat from surface of stew. Adjust consistency with extra hot broth as needed. Stir in cilantro and vinegar and season with salt and pepper to taste. Serve.