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September 16, 2025
Lamb Shank Vindaloo Recipe
Lamb shank vindaloo delivers amazing results despite requiring little Indian cooking experience, proving that this traditional Goan curry is more accessible than expected. This rich and spicy dish transforms tough lamb shanks into incredibly tender meat through proper marinating and slow cooking techniques. The authentic vindaloo spice blend creates the characteristic tangy and fiery flavors that make this curry so memorable. Despite its complex taste, this recipe breaks down the cooking process into manageable steps that guarantee success. The tender, fall-off-the-bone lamb combined with the bold vindaloo sauce creates a restaurant-quality meal that will impress anyone who tries it.
I have very little experience cooking Indian food, so it’s nothing short of amazing that this lamb shank vindaloo recipe turned out as deliciously as it did.
Prep Time:
30 mins
Cook Time:
3 hrs 50 mins
Additional Time:
8 hrs
Total Time:
12 hrs 20 mins
Servings:
4
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Ingredients
½ cup apple cider vinegar
¼ cup vegetable oil
1 ½ tablespoons garam masala
1 tablespoon tamarind concentrate
2 teaspoons salt
4 lamb shanks
salt to taste
2 onions, chopped, divided
1 cup cherry tomatoes
½ cup water
⅓ cup sliced fresh ginger
8 cloves garlic, peeled
1 ½ teaspoons cayenne pepper
1 ½ teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoon ground black pepper
3 tablespoons ghee (clarified butter)
4 teaspoons brown sugar
½ cup fresh cilantro, for garnish (Optional)
Directions
Whisk cider vinegar, oil, garam masala, tamarind concentrate, and 2 teaspoons salt together in a bowl; pour into a resealable plastic bag. Add lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.
Remove lamb shanks from marinade and shake off excess; place on the prepared baking sheet and season with salt. Reserve marinade.
Roast in the preheated oven until well-browned, 15 to 20 minutes.
Meanwhile, combine 1 chopped onion, cherry tomatoes, water ginger, and garlic in a blender; blend until smooth. Set aside.
Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
Melt clarified butter in a large stockpot over medium-high heat. Add remaining 1 chopped onion; cook and stir until softened and well-browned, about 30 minutes. Reduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes.
Add reserved marinade to the stockpot; stir in tomato-onion mixture and brown sugar. Bring to a simmer; add lamb shanks and reduce heat to low. Cover and cook, turning occasionally, until lamb is tender and easily pierced with a fork, 3 to 4 hours.
Remove lamb from the pot; cover with foil. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste; add salt if needed. Spoon sauce over lamb shanks; garnish with cilantro.
Chef’s Note:
To make clarified butter, melt the butter over low heat and skim off the white milk solids.
Nutrition Facts (per serving)
| 523 | Calories |
| 37g | Fat |
| 20g | Carbs |
| 29g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 523 | |
| % Daily Value * | |
| Total Fat 37g | 47% |
| Saturated Fat 13g | 67% |
| Cholesterol 114mg | 38% |
| Sodium 1288mg | 56% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 4g | 14% |
| Total Sugars 8g | |
| Protein 29g | 57% |
| Vitamin C 19mg | 21% |
| Calcium 84mg | 6% |
| Iron 4mg | 21% |
| Potassium 695mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
