Why This Recipe Works
After testing many of the various cuts of lamb that are available in the supermarket, we chose boneless leg of lamb for our lamb vindaloo recipe, finding it the easiest to deal with. As expected, we found that browning enhanced the flavor of the lamb and the stewing liquid. As for spices, we had the best results using hefty amounts of sweet paprika and cayenne along with smaller amounts of cumin, cardamom, bay leaves, and cilantro. As for the cooking liquid for our lamb vindaloo recipe, we preferred chicken broth, which added fullness to the stew without overpowering the complexity of the spices.