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Last active August 14, 2016 17:53
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Lamb Vindaloo Nachos
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recipe_mutton_curry_nachos.md

Mutton Curry Nachos

  • Leftover Mutton Curry (see below)
  • Tortilla Chips
  • 1/4 cup extra sharp cheddar

Fill a bowl 1/2 way with chips. Grate some cheese on top. Cover with re-heated curry.

Mutton Curry

Fire up your slow cooker! (plug it in, anyway)

  • 3-lb boneless leg of lamb, trimmed and cut into 1.5" pieces
  • 2 tbsp vegetable oil
  • 3 onions, chopped medium
  • 2 tbsp sweet paprika
  • 1 tbsp cumin
  • 1/2 tsp cardamom
  • 1/4 tsp (OR MORE) cayenne pepper
  • 8 garlic cloves, minced
  • 1 14.5 oz can diced tomatoes (although I just use canned whole tomatos and chop 'em up)
  • 2.5 cups low-sodium chicken broth
  • 2 tbsp red wine vinegar
  • 2 bay leaves
  • 1 tsp sugar
  • 1/2 c all purpose flour
  • 1/4 cup minced fresh cilantro (optional)

  1. Dry lamb with paper towels, season with salt & pepper. Heat 2 tsp of the oil in a 12-in skillet over medium high heat until just smoking. Brown half of the lamb, about 10 minutes, then add to the slow cooker. Return to the skillet to medium-high heat and repeat with 2 more tsp of the oil and the remaining lamb.

  2. Add remaining 2 tsp of oil to the empty skillet and heat over medium heat until shimmering. Add onions, paprika, cumin, cardamom, cayenne, and 1/2 tsp salt. Cook until the onions are softened, about 5 min. Stir in garlic and cook for 15 seconds. Stir in the tomatoes with their juice, scraping up any browned bits. Bring to a simmer, then pour into the slow cooker.

  3. Add 2 cups of the broth, the vinegar, bay leaves, and sugar to the slow cooker. Cover and cook on either low or high, until the lamb is tender, 6-7 hrs on low or 4-5 hrs on high.

  4. Discard the bay leaves. Let the cooking liquid settle for 5 min, then use a wide spoon to skim the fat off the surface (note: I didn't need to do this). Set the slow cooker on high. Whisk the flour with the remaining 1/2 cup broth until smooth, then stir into the slow cooker. Cover and continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer. Before serving stir in the cilantro and season with salt and pepper to taste.

Serve over basmati rice or couscous.

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