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Tenderer Lamb Vindaloo

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Tenderer Lamb Vindaloo

Matt_in_the_OC | Oct 9, 2013 09:20 PM

I have been making a lamb vindaloo that is tastes great, but the lamb is not very tender. The procedure is:
1. Make a masala using onions, vinegar, chicken stick, spices, ect
2. Debone a leg of lamb, trim much of the fat and cube it into 2” pieces
3. Add leg of lamb to the masala and simmer for 30 minutes.

I took the end temperature of the meat and it was 192F, which is barbecue level. Most lamb vindaloo recipes say simmer until tender, so I am thinking I need to simmer longer.

Here is the recipe, I just substitute leg of lamb for the beef (it is the only cut I have found locally).

http://www.foodnetwork.com/recipes/aa...

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