breadcrumb

Lamb Vindaloo

Servings

4

Serving size

Serving size = about 2 cups
COOKING TIME
60 minutes

This recipe can easily be multiplied and makes great leftovers.

Lamb Vindaloo

Ingredients

1 large White onions (chopped)
1 15-ounce can No salt added diced tomatoes
1 100 grams White wine vinegar
4 clove Garlic, raw (chopped)
2 tsp. Ginger root, raw (peeled and minced)
2 tsp. Garam masala
1 tsp. Ground turmeric
1/2 tsp., whole Ground cumin
1/4 tsp. Ground cinnamon
1/8 tsp. Cayenne pepper
1/2 tsp. Salt
1 to taste Black pepper
1 Tbsp. Olive oil
16 ounces Lamb shoulder (trimmed of fat and cut into 1 inch cubes)
1 1/2 pound Yukon gold potatoes (1 inch cubes)
1 cup Water
4 9 sprigs Coriander (cilantro) leaves, raw

Instructions

Place the onion, tomatoes, vinegar, garlic, ginger, garam masala, turmeric, cumin, cinnamon, cayenne, salt, and pepper in a blender or food processor.

Process until smooth.

Place the olive oil in a large skillet over medium high heat.

Add the lamb and cook until well browned on all sides.

Add the potatoes and cook for about two minutes, stirring frequently.

Add the sauce from the blender to the pan and stir.

Add the water.

Reduce the heat to low until the pot is simmering.

Cook, stirring occasionally, until the lamb and the potatoes are tender (about 40 minutes). Garnish with cilantro and serve.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

This dish is so easy. Lamb shoulder is the perfect star of this curry. It is inexpensive and brings a terrific rich flavor to the dish. As with most curries, this is a one pot meal and the hardest clean up is the blender jar.

"So for curry aficionados there is a real pleasure in discovering that you can make dishes yourself that you would otherwise be able to taste only by going to a restaurant that has a cook from that region who takes no shortcuts."

Camellia Panjabi