Lamb Vindaloo

Name: Lamb Vindaloo
Yield: Serves 6 to 8
Cuisine: Asia, Indian
Ingredients: 1 , boneless leg of lamb (about 5 pounds), trimmed and cut into 1 1/2-inch cubes; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 3 , medium onions, chopped medium; 8 , medium garlic cloves, minced or pressed through a garlic press; 2 tablespoons, sweet paprika; 1 tablespoon, ground cumin; 1/2 teaspoon, ground cardamom; 1/4 teaspoon, cayenne pepper; 2 1/2 cups, low-sodium chicken broth; 1 (14.5-ounce) can, diced tomatoes; 2 , bay leaves; 2 tablespoons, red wine vinegar; 1 teaspoon, sugar; 1/4 cup, all-purpose flour; 1/4 cup, chopped fresh cilantro leaves

Main Courses
Asia
Indian
Meat
Lamb

Complex spices, loads of garlic, and sharp vinegar make this Indian lamb stew unique. What does it take to make it great?

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.