lamb shoulder vindaloo

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/8 teaspoon brown mustard seeds
• 1/4 teaspoon whole black peppercorns
• 1 pinch whole fenugreek seeds
• 1 1/4 pounds lamb shoulder chops
• 1 (3 ounce) package curry sauce (such as sukhi's®)
• 2 leaves basil, torn

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 20 mins


• heat a large skillet over medium-high heat. pour olive oil into hot pan and heat until shimmering. cook mustard seeds in hot oil until they begin to pop, about 1 minute; immediately add peppercorns and fenugreek seeds.
• gently lay the lamb chops in a single layer into the skillet; add curry sauce and basil and stir. bring the sauce to a boil, place a tight-fitting lid on the skillet, reduce heat to low, and cook until the lamb is tender, 60 to 70 minutes.
• remove lid from skillet. continue to cook and stir until most of the liquid has been reduced and the meat has a brownish look on all sides, 10 to 15 minutes more.