Vindaloo 2.0 with Lamb
The last month in the US has been revolutionary. The way Americans and people all over the world are standing up for Black lives is not something I thought I would see in my lifetime. The murder of George Floyd wasn’t the first of it's kind but something about his death and time in history it happened has ignited a movement that I didn’t think was possible. It has been incredible to watch and to be part of something that feels like has a real chance of addressing systemic racism. I never thought I would see average people articulate systemic oppression, see companies be held accountable for the ways in which the perpetuate unfair power structures, and a real conversation about the anger the Black community has experienced every day.
I thought about writing something about the anti-Blackness in the South Asian community but really, it felt useless. Why take airspace away from Black folks sharing their stories and being heard? And honestly, even sharing a recipe feels like I’m being selfish…but this creative outlet is my only outlet these days. It’s hard to get out of my own head sometimes; I feel both hopeful and pessimistic. Cooking has always been the reset. I hope this can help you reset if you’re feeling similarly and looking for ways to recharge so that we can all stay focused on the fight for justice for Black lives.
I’ve shared a pork vindaloo recipe before and it’s a pretty reliable recipe. This iteration has a slightly different spice mix, with more cardamom and black pepper. The other change here of course is the lamb - I’ve used a shoulder or curry cut, which has just enough fat to keep the meat tender while it braises in the spice and vinegar mix.
Serves 2-3
Ingredients
For the spice mix (makes 2 batches):
4 red dried red Indian chiles or chiles de arbol
1 tbsp coriander seeds
7-10 whole cloves
10 green cardamom pods
20 black peppercorns
1/2 cinnamon stick
For the vindaloo
12-16 oz lamb shoulder, cut into chunks
1 tbsp vegetable oil
1 medium onion, thinly sliced
1/4 cup apple cider or coconut vinegar
8-10 cloves of garlic, crushed and minced
1/2 tsp turmeric powder
1/2 cup water
salt to taste
Cilantro or mint to garnish
Method
Take all of the spices under “For the spice mix” and toast in a pan over medium heat for 5 mins, tossing frequently and until the spices are fragrant. Let cool on a separate plate and grind. Reserve half for the vindaloo and store the other half for next time!
Marinate the meat. Add the spice mix, garlic, turmeric, vinegar, and lamb chunks to a bowl. Let marinate in the fridge for 4 hours and up to overnight. Remove from the fridge and let the meat come to room temperature, about 15 mins before you start cooking.
Heat a heavy bottomed pan like a dutch oven over medium high heat. Add the oil and once shimmering, add the sliced onions and a pinch of salt and cook, stirring regularly for 15 mins, or until the onions are very mushy and sweet. Now add the marinated meat, all of the marinade, and salt into the pot and cook for 5 mins or so to seal the meat.
Lower the heat to medium and add the 1/2 cup of water. Cover with a tight-fitting lid an let the lamb cook for about 45 mins or until it easily comes apart when pressed with a fork. Check about halfway through and stir, adding a little more water if it’s drying out too quickly.
Remove the lid and if it’s too watery, cook uncovered until the liquid evaporates to your liking. If the consistency is right, turn off the heat and let it rest for 10 mins.Garnish with cilantro or mint and serve with rice and a green vegetable, like asparagus or peas.
