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Lamb Vindaloo

From Statesboro Market2Go

<p>A spicy, tangy, and filling lamb curry! You can use either boneless lamb leg or shoulder meat. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6

2 pounds Boneless lamb leg meat
OR lamb shoulder meat
2 tablespoons Olive oil
1 small Onion (preferably yellow, chopped)
2 Serrano peppers (chopped)
OR use Indian peppers if they are available
1 tablespoon Tomato paste
Salt & pepper to taste
1 pound Cooked chickpeas
1/2 cup White vinegar
6 cloves Garlic (minced)
2 tablespoons Red chili flakes
1 teaspoon Paprika
1 teaspoon Ginger
1 teaspoon Coriander
1 teaspoon Turmeric
1 teaspoon Mustard powder
1/2 teaspoon Cumin
1/2 teaspoon Cinnamon
Cooked rice
Fresh herbs
Extra chili flakes

Step by Step Instructions
  1. Mix all of the ingredients in the marinade section together. Place the lamb meat into a bowl, pour the marinade over it and rub it into the meat. Cover and refrigerate for at least 1 hour, preferably overnight if possible.
  2. When ready to cook, heat a large pan over medium heat, then add the olive oil. Add the onion an peppers of choice and cook for 4 to 5 minutes. Add the lamb and brown the meat for 5 minutes. Add the tomato paste and cook for 1 minute more, stirring.
  3. Add the chickpeas and 1/2 cup of water. Stir until the mixture thins into a sauce. Reduce the heat and let the mixture simmer for 20 minutes.
  4. Serve with rice, fresh herbs, and additional chili flakes.