5 from 51 votes
Lamb Vindaloo
Lamb Vindaloo is a spicy stew featuring tender lamb stew meat simmered with a combination of turmeric, paprika, cumin, ground mustard, cinnamon, and ginger spices. The preparation includes sautéing meat and vegetables before stewing them in a tangy sauce made with tomato paste, chicken broth, and vinegar, resulting in a rich and flavorful dish with a balanced heat level.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
264 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 264
% 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.