Lamb Vindaloo
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
264 kcal
-
Course
Main Course
-
Cuisine
Indian
Lamb Vindaloo
Description
This recipe begins by browning lamb pieces in olive oil, which seals in juices and adds flavor. Sautéed aromatics—finely chopped onion, red pepper, Serrano peppers, and garlic—build a savory base. The spice mix introduces warmth and complexity, with cinnamon and mustard complementing the heat from chili flakes and Serrano peppers. Tomato paste enriches the sauce, while vinegar provides the characteristic tanginess of a vindaloo.
The stew cooks until the sauce thickens and the lamb reaches 145°F, ensuring tenderness. The dish is garnished with cilantro, adding a fresh herbal note to balance the spices. It pairs well with rice or flatbreads to soak up the flavorful sauce.
Careful stirring prevents burning during cooking. Leftovers can be refrigerated in airtight containers for up to four days and reheated gently, optionally adding broth to adjust sauce consistency. For convenience, store-bought vindaloo sauce may be used as a shortcut without sacrificing flavor.
Ingredients
- 1 pound lamb stew meat
- 2 tbsp olive oil
- 1/2 red pepper chopped finely
- 1 onion chopped finely, small
- 2 Serrano peppers chopped, optional
- 2 tbsp garlic minced
- 3 tbsp tomato paste
- 2 cups chicken broth
- 1/4 cup white wine vinegar or rice vinegar
- cilantro to garnish
Spice Mix
- 1 tsp Turmeric
- 3/4 tsp paprika
- 1 tsp cumin
- 1 tsp ground mustard
- 1/2 tsp cinnamon
- pinch salt sea salt
- 1/2 tsp ground ginger
- 1/2 tsp red pepper flakes optional
Instructions
- First, add lamb meat and olive oil to a skillet over medium heat. Cook for 3 to 4 minutes on each side, until browned.
- Once browned, remove lamb to a plate.
- Add onion, red pepper, serrano peppers, and minced garlic to the pan.
- Cook for 5 minutes or until onion is softened.
- Then, add all spice mix ingredients to a small bowl. Stir to combine.
- Add tomato paste, chicken broth, vinegar and spice mix to the skillet. Add lamb back in.
- Next, bring to a light boil. Lightly boil for 15 to 20 minutes or until sauce has thickened. Lamb is considered done when it is 145 degrees Fahrenheit.
- Remove from heat. Ladle into bowls and garnish with cilantro if desired.
Notes
- Ensure lamb reaches an internal temperature of 145°F for safe doneness.
- Chop onions and peppers finely to integrate flavors evenly.
- Stir occasionally during simmering to prevent the sauce from burning.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat gently in a skillet or microwave, adding broth as needed to loosen the sauce.
- Pre-made vindaloo sauce can be used for a quicker preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 608mg | 25% |
| Potassium | 677mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 36mg | 40% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
