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Lamb Vindaloo
From Statesboro Market2Go
<p>A spicy, tangy, and filling lamb curry! You can use either boneless lamb leg or shoulder meat. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.chilipeppermadness.com (Entered by Ariana Giddens)
Serves: 6
Ingredients
2 pounds
Boneless lamb leg meat
OR lamb shoulder meat
2 tablespoons
Olive oil
1 small
Onion (preferably yellow, chopped)
2
Serrano peppers (chopped)
OR use Indian peppers if they are available
1 tablespoon
Tomato paste
Salt & pepper to taste
1 pound
Cooked chickpeas
FOR THE MARINADE:
1/2 cup
White vinegar
6 cloves
Garlic (minced)
2 tablespoons
Red chili flakes
1 teaspoon
Paprika
1 teaspoon
Ginger
1 teaspoon
Coriander
1 teaspoon
Turmeric
1 teaspoon
Mustard powder
1/2 teaspoon
Cumin
1/2 teaspoon
Cinnamon
FOR SERVING:
Cooked rice
Fresh herbs
Extra chili flakes
Step by Step Instructions
- Mix all of the ingredients in the marinade section together. Place the lamb meat into a bowl, pour the marinade over it and rub it into the meat. Cover and refrigerate for at least 1 hour, preferably overnight if possible.
- When ready to cook, heat a large pan over medium heat, then add the olive oil. Add the onion an peppers of choice and cook for 4 to 5 minutes. Add the lamb and brown the meat for 5 minutes. Add the tomato paste and cook for 1 minute more, stirring.
- Add the chickpeas and 1/2 cup of water. Stir until the mixture thins into a sauce. Reduce the heat and let the mixture simmer for 20 minutes.
- Serve with rice, fresh herbs, and additional chili flakes.