Slow Cooker Lamb Vindaloo

Ingredients:
  • 1 medium onion, diced
  • 1 tbsp pickled ginger, sliced and diced
  • 1 tbsp (heaping tbsp.) minced garlic
  • 1/3 cup red wine vinegar
  • 1 tbsp squeeze cilantro paste
  • 1 tbsp ground cumin
  • 1 tbsp turmeric
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1 lb bone in leg of lamb (approximately)
  • 7-10 mini yellow potatoes, cut in half
  • 1 cup Rachel’s Raquette Lake Elixir
Slow Cooker Lamb Vindaloo
Directions:
  1. Cook on low for 5-7 hours. When finished, separate liquid from meat and potatoes.
  2. Pour liquid into a saucepan and heat on low.
  3. Add a roux (equal parts butter and flour to make a paste - I used 1 tbsp. butter and 1 tbsp. flour) to the liquid. This will thicken your sauce in minutes.
  4. Pour back over meat and potatoes.
  5. Serve with a side of basmati rice!
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Raqchel's Raquette Lake Elixirs
PHONE NUMBER (315) 369-5253
EMAIL rachel@rlelixir.com
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