This is a unique take on vindaloo, with rich depth of flavour. The vinegar adds the same bite that you expect to find in a regular vindaloo, but with the marinated and roasted shanks, the flavours are intensified to create a mouthwatering experience!
Excellent! You could taste every spice and had just alittle bite which, to me, was perfect! I added 1/2 c more tomato and a tad more brown sugar to extend the sauce as I like a lot. I made the full recipe for 2 lamb shanks and used the leftover sauce on chicken. YUM! Best I have had!! - 31 Jan 2013 (Review from Allrecipes US | Canada)
Hands down the best Lamb Vindaloo we have eaten! I cooked two lamb shanks for hubbie and I yet kept all the other ingredients the same as we like it saucey. When I reached for the tamarind in the refrigerator, I couldn't find it. I ran to the Buzz for substitution ideas. It was suggested that I use molasses and lemon juice. So I added 1 tbsp. molasses and 1 tsp. lemon juice. When putting the lemon juice back in the fridge, I saw the tamarind on the door! I went ahead and added it too. Just a little comic relief! Served with brown basmati rice, spinach paneer and garlic naan. Fabulous! Thanks Chef John! - 01 Nov 2013 (Review from Allrecipes US | Canada)
This recipe is not difficult, just time consuming...and so worth it!!! I do recommend watching the tutorial. It really helps in simplifying the process. - 28 Oct 2012 (Review from Allrecipes US | Canada)