Lava Lamb Vindaloo

Lava Lamb Vindaloo is an enticingly spicy dish, slow-cooked to tender perfection, showcasing bold flavors of vinegar-marinated lamb infused with garlic and fiery red chilies. This rich, aromatic curry is perfect for spice lovers seeking an adventurous culinary experience.

Prep time: 15 minutes
Cook time: 2 hours
Serves: 4

Ingredients

2 lbs lamb shoulder, cut into chunks

1 cup white vinegar

10 cloves garlic, minced

8-10 dried red chilies

2 tsp cumin seeds

1 tsp mustard seeds

2 tsp turmeric powder

1 large onion, finely chopped

2 tbsp vegetable oil

Salt to taste

1 tsp sugar

1 cup water

Instructions

1. In a blender, combine vinegar, garlic, red chilies, cumin seeds, mustard seeds, and turmeric powder. Blend to a smooth paste.

2. In a large bowl, coat the lamb pieces with the spice paste. Marinate for at least 4 hours or overnight in the refrigerator.

3. Heat oil in a large pot over medium heat. Add onions and sauté until golden brown.

4. Add marinated lamb to the pot and cook until browned on all sides.

5. Stir in salt and sugar, then add water. Bring to a boil.

6. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the sauce is thick.

7. Adjust seasoning if necessary and serve hot.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a saucepan over medium heat until thoroughly warmed, adding a splash of water if necessary.

Scan for cooking tips & leave a review!

itsonly.recipes/view/lava-lamb-vindaloo

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.