Crock Pot Lamb Vindaloo

The Ingredients.

--3 lbs boneless leg of lamb (unless you can find lamb stew meat)
--2 T dried minced onion (or 1 medium yellow onion, minced)
--6 cloves of minced garlic
--1/2 t clove
--1 t ginger
--1/2 t red pepper
--1 T ground coriander
--1 T cumin
--1 t cinnamon
--1/4 cup apple cider vinegar
--2 chopped potatoes ("aloo" means potato)


optional:

--1 can tomatoes



The Directions.

I opted to throw in tomatoes to create a bit more of a vindaloo stew. And didn't make any other sides, other than having corn tortillas available for scoopers.

--carefully trim the lamb, and cut into stew-meat sized chunks
--toss in your crock with all of the dry spices and onion

let it sit overnight in the fridge. This could be optional, but having the meat soak up the spice flavor is a part of making a really good vindaloo.

In the morning, put your crock on the counter and let it warm up a bit. It's never a good idea to put a freezing cold piece of stoneware directly into the heating element. Because your stoneware might crack.

And then you will email me. And I will feel sad.

Ad the 1/4 cup of apple cider vinegar. Toss in the potatoes and the can of tomatoes, if you are using them.
* If you are NOT using the tomatoes, add 1/2 cup of water. *
Cook on low for 8-10 hours.

From http://crockpot365.blogspot.com

The Verdict:

Oh yum! This was good, really good. It was almost lick the bowl good. I love lamb and I love lamb vindaloo so when I saw a crock pot recipe on Crock Pot 365 I almost jumped for joy. Again, it's not nearly as good as Bombay Bistro, but if I crank up the spices just a bit I think I'll get there with some experimentation.