If you thought that making a lamb vindaloo can take forever, you need to check out this fast recipe.
Ingredients:
To make the lamb vindaloo you need 2 pounds boneless lamb leg or shoulder, 1 tablespoon tomato paste, 1 small chopped yellow onion, 2 tablespoons olive oil, 1 pound cooked chickpeas, 2 chopped serrano peppers, salt, and pepper. Cut the lamb meat into small cubes.
For the marinade, you need 1 teaspoon paprika, 1/2 cup white vinegar, 1 teaspoon ginger, 1 teaspoon mustard powder, 6 cloves minced garlic, 1 teaspoon coriander, 1/2 teaspoon cinnamon, 2 tablespoons spicy red chili flakes, 1 teaspoon turmeric, 1/2 teaspoon cumin.
Instructions:
Start by getting a deep bowl where you’ll put the meat. Add the ingredients for the marinade and rub it all over the lamb. Cover the bowl, and then put it in the fridge. Leave the meat in for at least one hour.
When it’s done, you can turn on the stove to medium heat. Cook the peppers and onion with olive oil for 4 to 5 minutes. Put in the lamb, continue cooking for 5 minutes. Now include the tomato paste and cook for an extra minute. Pour the chickpeas together with 1/2 cup of water. Mix everything very well and you can pour some more water if you need to. Let the lamb vindaloo simmer for 20 minutes. Serve it with your favorite side.
