Lamb Vindaloo

Total Time: 8 hrs Preparation Time: 30 mins Cook Time: 7 hrs 30 mins

Ingredients

• Servings: 4
• 1 medium onion, quartered
• 1 inch fresh ginger, peeled
• 2 cloves garlic, crushed
• 1/3 cup red wine vinegar
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon turmeric
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 lbs boneless lamb shoulder, cut into 2-inch pieces and well trimmed
• 1 cup water

Recipe

• 1 add the onion, ginger, and garlic to the container of a food processor; process until finely chopped.
• 2 add in the vinegar, coriander, cumin, turmeric, salt, and cayenne pepper; process until the mixture forms a smooth paste.
• 3 scrape the paste out into a 4-quart slow cooker crock insert.
• 4 add in the lamb pieces; toss to coat.
• 5 cover with saran wrap and refrigerate at least 4 hours or overnight.
• 6 put the crock insert into slow cooker; add in water and stir.
• 7 cover and cook on low for 6-7 hours or until the lamb is tender.
• 8 transfer the lamb and cooking juices to a big saucepan.
• 9 cook on the stove over medium-high heat for about 20 minutes, stirring frequently (cook until all the liquid has evaporated and the lamb is sizzling).
• 10 change the heat setting to low and continue cooking and stirring frequently, for about 5 more minutes or until the spice coating turns light brown.
• 11 serve right away.