Lamb Vindaloo

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs boneless boston butt, trimmed and cut into 1 . 5-inch cubes (or other shoulder lamb roast)
• salt and black pepper
• 3 tablespoons olive oil
• 3 medium onions, chopped coarsely
• 8 garlic cloves, minced
• 3 tablespoons flour
• 1 tablespoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1 1/2 cups low sodium chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 2 bay leaves
• 1 teaspoon sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon brown mustard seeds
• 3 tablespoons cilantro leaves, minced

Recipe

• 1 preheat oven to 300°f
• 2 combine flour, paprika, cumin, cardamom, cayenne, and cloves in a small bowl.
• 3 season the meat with salt & pepper generously.
• 4 heat 1 tbsp oil in a large dutch oven over medium high, until simmering.
• 5 add half of the meat and brown on the side touching the pan, about 2 minutes.
• 6 turn each piece and continue cooking until most sides are well-browned, about 5 more minutes.
• 7 transfer the browned meat to a bowl.
• 8 add 1 tbsp oil to the pan and swirl to coat.
• 9 repeat process with 2nd half of meat.
• 10 transfer to the bowl when complete.
• 11 add 1 tbsp oil to the pan, swirl to coat.
• 12 add the onions and 1/4 tsp salt.
• 13 cook over medium heat, scraping the bottom with a wood spoon until the onions are soft, about 5 minutes.
• 14 stir in the garlic and cook about 1 minute until fragrant.
• 15 add the flour mixture and stir to coat.
• 16 continue to cook for about 2 more minutes, scraping the bottom of the pan.
• 17 gradually add the broth, scraping the bottom and sides of the pan to incorporate all browned on bits.
• 18 add the tomatoes, bay leaves, sugar, vinegar, and mustard seeds.
• 19 bring to a simmer.
• 20 add the lamb and all accumulated juices. return to a simmer.
• 21 ensure all lamb is submerged in the liquid, cover and bake in preheated oven for 2 hours.
• 22 remove pan from oven and skim any fat that rises to the surface (or can be refrigerated for up to 3 days, spoon off any congealed fat and bring to simmer over medium low heat).
• 23 remove the bay leaves, stir in the cilantro, and serve.