Lamb Shoulder Vindaloo

This is a recipe that I cobbled together from three others, two from Madhur Jaffrey's At Home with Madhur Jaffrey. Enjoy with Basmati rice, naan, or other Indian side dish.

• Preparation Time: 5 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 20 mins
• Calories: 485 Calories

Ingredients

• 1 tablespoon olive oil
• ¼ teaspoon whole black peppercorns
• ⅛ teaspoon brown mustard seeds
• 1 pinch whole fenugreek seeds
• 1 ¼ pounds lamb shoulder chops
• 1 (3 ounce) package curry sauce (such as Sukhi's®)
• 2 leaves basil, torn

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Pour olive oil into hot pan and heat until shimmering. Cook mustard seeds in hot oil until they begin to pop, about 1 minute; immediately add peppercorns and fenugreek seeds.

Step 2

Gently lay the lamb chops in a single layer into the skillet; add curry sauce and basil and stir. Bring the sauce to a boil, place a tight-fitting lid on the skillet, reduce heat to low, and cook until the lamb is tender, 60 to 70 minutes.

Step 3

Remove lid from skillet. Continue to cook and stir until most of the liquid has been reduced and the meat has a brownish look on all sides, 10 to 15 minutes more.