Excellent! You could taste every spice and had just alittle bite which, to me, was perfect! I added 1/2 c more tomato and a tad more brown sugar to extend the sauce as I like a lot. I made the full recipe for 2 lamb shanks and used the leftover sauce on chicken. YUM! Best I have had!!
Hands down the best Lamb Vindaloo we have eaten! I cooked two lamb shanks for hubbie and I yet kept all the other ingredients the same as we like it saucey. When I reached for the tamarind in the refrigerator I couldn't find it. I ran to the Buzz for substitution ideas. It was suggested that I use molasses and lemon juice. So I added 1 tbsp. molasses and 1 tsp. lemon juice. When putting the lemon juice back in the fridge I saw the tamarind on the door! I went ahead and added it too. Just a little comic relief! Served with brown basmati rice spinach paneer and garlic naan. Fabulous! Thanks Chef John!
This recipe is not difficult just time consuming...and so worth it!!! I do recommend watching the tutorial. It really helps in simplifying the process.
Thank you Chef John! These are probably the best lamb shanks we've ever made and eaten. A bit labor intensive but worth every minute. My guy has an onion allergy so we made this sans onion but with a bit more garlic than the recipe calls other than that followed the recipe exactly. This is definitely a keeper. Thank you again!
This was delicious. Oven searing the lamb shanks is a nice way to go because they are such an awkward shape to pan fry. Similarly the blender method means that you can get a smooth sauce without finely chopping anything! The texture of the finished product was excellent - tender and juicy but firm meat in a great deeply flavored sauce. I added half of the cayenne originally and then continued tasting and adding more towards the end to make sure I got the hot I liked. I also added a smidgen of brown sugar to lessen the harshness of the sauce. This is a great company dish because you can do all the prep and shove it in the oven hours before dinner. I served it with a simple roast veggie medley also prepared ahead of time and shoved in the oven 30 min before dinner (while the sauce thickened on the stove top.) and basmati rice with a touch of chicken bouillon and saffron. It s a great gourmet dinner with little fuss when your company is there!
What a taste explosion! Before starting the meal realize that it is time consuming. My wife does not understand why I make meals that are so involved but...this was well worth the effort.
I tried this recipe today loved it! I have tried this meal at Indian restaurants before and had tried to make it based on my taste bud memories but it didn't come out the same as this recipe and that is because I was missing some of the major ingredients it was given in this recipe. I love spicy foods and this food is definitely one of them!
Vindaloo is traditionally made with pork and many recipes for an authentic vindaloo call for as many as 20 fresh red chillies. The spiciness of vindaloo is a matter of taste... If you can obtain palm vinegar or jaggery, these will add a particularly Goan flavor to the dish.
To impart your palate an authentic taste of vindaloo try some at www.thehanshotel.com
Chef John another great recipe. A fair amount of work but well worth the effort. My wife does not like lamb and I shy away from any type of vindaloo but I decided to give this one a lash. Found American lamb shanks in our local store recently instead of the imported lamb usually available. It did have a milder lamb taste and my wife hesitantly tried it. She raved about the meal. It was spicy hot but not overpowering. Could not find tamarind concentrate locally so I substituted a good quality Worcestershire Sauce as it contains tamarind. I did cook a couple of chicken thighs separately in some of the sauce as a backup plan. The chicken was also excellent but will be a meal for another day as we stuck with the lamb. Very happy I made this recipe. My wife has already invited the neighbors over so I will be cooking it again soon. Thanks again.
