Slow-Cooker Lamb Vindaloo

Name: Slow-Cooker Lamb Vindaloo
Total time: 1020 min
Ingredients: 3 onions, chopped fine; 3 tablespoons vegetable oil; 3 tablespoons paprika; 8 garlic cloves, minced; 2 tablespoons tomato paste; 4 teaspoons ground cumin; 1/2 teaspoon ground cardamom; 1/4 teaspoon cayenne pepper; 1 (14.5 ounce) can diced tomatoes; 1 cup chicken broth; 3 tablespoons instant tapioca; 2 tablespoons red wine vinegar; 2 bay leaves; 1 teaspoon sugar; 4 pounds boneless lamb shoulder roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces; Salt; pepper; 1/4 cup minced fresh cilantro

www.americastestkitchen.com

With roots in India, this classic dish is a natural for the slow cooker, combining slowly simmered lamb with a rich tomato-based sauce perfumed with paprika, cumin, cardamom, and cayenne.

Keywords

Main Courses
Indian
Asia
Lamb
Meat
Slow Cooker
Roasts

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Cooking tools:

Slow cooker
Microwave
Mixing bowl
Spoon

Ingredients

3 onions, chopped fine
3 tablespoons vegetable oil
3 tablespoons paprika
8 garlic cloves, minced
2 tablespoons tomato paste
4 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 (14.5 ounce) can diced tomatoes
1 cup chicken broth
3 tablespoons instant tapioca
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon sugar
4 pounds boneless lamb shoulder roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces
Salt
pepper
1/4 cup minced fresh cilantro