|There was no time for a better photo - it smelled too good!|
So I had some lamb, but nothing to do with it when I came across this recipe for Chicken Vindaloo at Scarpetta Dolcetto. The recipe was actually from Madhur Jaffrey who has written several Indian cookbooks that I have considered buying, but I wanted to try a few recipes first. The recipe mentioned that it would be more traditionally made with goat or lamb and a lightbulb went on.
This recipe was soooo good. The lamb really held up to the mustard and other assertive flavors. I'm sure that chicken would have been fine, but I think that the flavor of the chicken would disappear under the sauce. The only downside of the lamb is that it required about an hour of simmering to become nice and tender. But it was completely worth the wait!