Lamb Vindaloo

Name: Lamb Vindaloo
Yield: Serves 6 to 8
Cuisine: Asia, Indian
Ingredients: 1 , boneless leg of lamb (about 5 pounds), trimmed and cut into 1 1/2-inch cubes; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 3 , medium onions, chopped medium; 8 , medium garlic cloves, minced or pressed through a garlic press; 2 tablespoons, sweet paprika; 1 tablespoon, ground cumin; 1/2 teaspoon, ground cardamom; 1/4 teaspoon, cayenne pepper; 2 1/2 cups, low-sodium chicken broth; 1 (14.5-ounce) can, diced tomatoes; 2 , bay leaves; 2 tablespoons, red wine vinegar; 1 teaspoon, sugar; 1/4 cup, all-purpose flour; 1/4 cup, chopped fresh cilantro leaves

14 comments

Complex spices, loads of garlic, and sharp vinegar make this Indian lamb stew unique. What does it take to make it great?

SERVES6 to 8

WHY THIS RECIPE WORKS

After testing many of the various cuts of lamb that are available in the supermarket, we chose boneless leg of lamb for our lamb vindaloo recipe, finding it the easiest to deal with. As expected, we found that browning enhanced the flavor o...

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