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).