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Goan Vindaloo Lamb Stew with Vinegar-Tinged Gravy
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1.5-inch chunks
  • 2 tablespoons vegetable oil
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons Kashmiri chili powder
  • 1 teaspoon mustard seeds
  • 3 tablespoons white vinegar
  • 1 cup water
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the mustard seeds and let them pop for 30 seconds.
  • Add the sliced onions and cook for 6 to 8 minutes until they turn golden at the edges.
  • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  • Add the cumin, turmeric, and Kashmiri chili powder. Stir for 30 seconds to toast the spices.
  • Add the lamb chunks and salt. Brown the meat on all sides for about 5 minutes, turning pieces as needed.
  • Pour in the white vinegar and water. Bring the mixture to a gentle boil, then reduce heat to low.
  • Cover and simmer for 60 to 75 minutes, stirring occasionally, until the lamb is fork-tender and the gravy has thickened.
  • Remove from heat and sprinkle with chopped cilantro before serving.

Notes

If the gravy thickens too much during simmering, add a splash of water to loosen it. The vinegar flavor mellows after the full cooking time, so taste and add an extra teaspoon only if you prefer sharper tang. Leftovers reheat well the next day as the spices continue to meld.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Knife