5.0 from 6 votes
Lamb Vindaloo Curry
This Lamb Vindaloo curry is a hearty and robust comfort food meal. Featuring tender lamb, fiery Vindaloo seasoning, and other aromatics!
Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings: 8
Calories: 247 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 5.5 lbs boneless lamb shoulder (See Note 1)
- 1 tbsp kosher salt
- 1 cup water
- 1/4 cup Vindaloo Curry powder (or below blend)
- 1/2 cup white vinegar
- 4 inch piece of ginger skinned, divided
- 14 garlic cloves divided
- 2 tbsp ghee or butter
- 1 yellow/white onion diced
- 1/4 cup tomato paste
- 3 cups chicken stock
- 12 dried curry leaves
Vindaloo Curry Powder
- 2 teaspoons kashmiri chili powder
- 2 teaspoons turmeric powder
- 2 teaspoon ground coriander
- 1 teaspoon cayenne powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel (or 1/2 tsp ground clove)
- 1 teaspoon ground fenugreek
- 1/2 teaspoon ground dry mustard
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
Instructions
- Trim fat from lamb and cut into 1 1/2 to 2-inch cubes. Toss with salt and place in a large tub to marinate.
- Remove the skin from the ginger root using a teaspoon, discard skin. Cut in half; keep one half whole and dice the other, set aside.
- In a blender add the water, Vindaloo Curry Powder ingredients, vinegar, 10 garlic cloves, whole 2-inch piece ginger and puree until blended. Pour over lamb and toss to coat. Cover and marinate 2 hours.
- Preheat oven to 375°F. Mince the 4 remaining garlic cloves.
- Melt ghee over medium heat in a dutch oven. Add onion, diced remaining ginger, garlic and saute until onion is translucent. Add the tomato paste and cook for another 2 minutes. Stir in the lamb and curry marinade, chicken stock, curry leaves and bring to a boil. Cover and place in middle rack of oven. Bake for 2 hours or until lamb is fall apart tender.
- Optional: while lamb vinadloo is baking, peel 3-4 white potatoes and chop into 2-inch pieces. Add to heavily salted water and cook until fork tender. Drain and add to finished lamb vindaloo, stirring to combine.
- Serve topped with chopped cilantro over steamed rice or as is with or without potatoes.
Cup of Yum
Notes
- I purchase a boneless 5.5 pound lamb shoulder, after trimming all the fat away it's a little over 3.5 pounds. You want that amount for this recipe. Discard the fat trimmings.
- *** There is a typo in the video that states "beef stock" when it should read "chicken stock". Needless to say, follow recipe as directed using chicken or vegetable stock.
Nutrition Information
Calories
247kcal
(12%)
Carbohydrates
8g
(3%)
Protein
28g
(56%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
90mg
(30%)
Sodium
1215mg
(51%)
Potassium
716mg
(20%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
440IU
(9%)
Vitamin C
35mg
(39%)
Calcium
64mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 247
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 90mg | 30% |
| Sodium | 1215mg | 51% |
| Potassium | 716mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 35mg | 39% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.