High Plains Indian - Lamb Tikka Vindaloo with Sak - (Pron)

Last night's Carne Asada went well, and we cruised over to Lowe's for some gardening supplies (I've gotta "cage" my tomatoes tomorrow). Meanwhile, CINCHOUSE asked "What's for dinner!?"

Something reminded us of cooking Indian from a couple of months ago... so...

I've got plenty of chicken in the works for tomorrow and the future, so why not some lamb!?



I boned the lamb shocked, then vac-sealed about 2/3 of the meat, and into the freeze it went. (LOVE this FoodSaver we bought 2 weeks ago!). Cubed the reminder of the lamb, and into the Tikka recipe from the above-linked post.



Couple of hours later, I made kebabs with the lamb, and fired up the Vortex in my 22.5 Weber.







After I brought the lamb in to rest, it was time to sweat some onion, garlic, and ginger in some ghee.



Add in some Mr. Patak's HOT and Vindaloo Curry Paste(s)... cook a little while.



Add diced tomatoes. - Need to turn this into a good sauce - be ready to add some water later, if needed. Cook a while, then add the lamb kebab meat.





Here's the plated dish:

Lamb Tikka Vindaloo with Sak (curried cauliflower that is KILLER), accompanied by onion and cucumber Raita.



Thanks for hangin' in there with me. Y'all have a wonderful weekend. I'll harass you with some of T.Mac's Latin chicken goodness tomorrow.

Kind regards,
Shadow

Notorious Q.U.E. said:

Whenever I've watched at an Indian restaurant, they usually throw it into a clay oven which is raging hot and it seems like they have the Naan in there for 90 seconds before pulling it with what looks like a steel pigtail hook.

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There's a dude around here who bought a traditional tandoor oven (on the US East Coast, IIRC), who might be able to help out. I'm afraid I don't remember his name.

I'm a HUGE fan of good naan.