Pete Goffe-Wood

Lamb Shank Vindaloo

LAMB SHANK VINDALOO

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Description

Lamb is undoubtedly the best meat for curries as the long slow-cooking process means that its natural fat imparts a wonderful richness. Beef, on the other hand, has a tendency to dry out. Vindaloo, originally made with pork, was developed in Goa around the time of Portuguese arrival – hence the unusual addition of wine vinegar.

Be warned though, this dish is not for the faint hearted. Vindaloo is as hot as it gets curry-wise, and this can be a bit like eating molten lava – not the dish for a first date but rather for late night drunken sport watching with suitable fermented beverages.

Beverage notes:

Wine is wasted on food with this much chilli. The ideal accompaniment is an ice cold beer, or if you’re a big girl’s blouse then perhaps a glass of milk will suffice.

Ingredients

Directions

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