Tacos, meet lamb vindaloo. Vindaloo, meet tacos! Today we have the distinct honor of guest posting over at No Recipes, one of our favorite blogs! We’ve been reading Marc’s blog for years and it has become one of our go-tos whenever we’re looking for well-tested, amazingly photographed, and internationally-inspired recipes. When we started NoshOnIt last year, Marc was one of the first people we featured (California Rolls and Beef Rendang, anyone?) and today, we get to return the favor with this Indian-Mexican mashup.
When you really break things down, Mexican and Indian cuisines are more similar than they are different. Using ingredients like cumin, coriander, onions, and garlic, the food of these cultures is boldly flavored, heavily spiced, and comforting. This recipe was inspired by Mexican barbacoa – slow simmered, shredded meat served inside of tacos with an array of condiments to counteract the richness of the filling. Instead of a Mexican-style meat, though, we made Lamb Vindaloo, the classic curry from Goa!
After a long marinade in spices, coconut milk, and vinegar (a unique Goan addition that helps tenderize the meat), lamb shanks are braised in the same liquid until meltingly tender. As the spices mellow and marry together, they turn into a rich, luscious sauce that sticks to the meat. Instead of crema, the tangy Mexican sour cream, we made a cooling Indian raita with yogurt, minced cucumber and lemon. The tacos are topped with sliced onions and cilantro for extra freshness.
These were declared “some of the best tacos we’ve ever had!” The rich, meaty filling is heavily spiced and indulgent but the raita, onions, and cilantro help brighten it up. Things may get a little messy, but it’s totally worth it.