How to Make Lamb Vindaloo - A Step-by-Step Guide

If you're a fan of Indian cuisine, then you're probably familiar with the tantalizing flavors of vindaloo. Originating from the Goa region of India, vindaloo is known for its bold, spicy, and tangy flavor profile. Traditionally made with pork, this spicy curry has been adapted to include a variety of proteins, including lamb. In this recipe, we'll be exploring how to make a delicious and authentic Lamb Vindaloo that will surely impress your taste buds.

The key to a great Lamb Vindaloo ...

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Ingredients

  • 1 tablespoon canola oil
  • 4 pounds lamb stew meat
  • 6 medium potatoes, peeled and cut into 1-inch pieces
  • 1 onion, thinly sliced
  • 1 cinnamon stick
  • 4 tablespoons freshly grated ginger
  • 4 teaspoons garam masala
  • 1 ½ tablespoons freshly minced garlic
  • 1 tablespoon minced jalapeno pepper
  • 1 tablespoon ground coriander
  • 2 teaspoons turmeric
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • 2 (15 ounce) cans diced tomatoes
  • ½ cup chopped cilantro

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 12
  • Yield: 12 servings

  • Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
  • Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
  • Garnish with cilantro before serving.
  • Nutrition

    304 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 82mg
    • Sodium: 577mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 28g
    • Vitamin C: 29mg
    • Calcium: 65mg
    • Iron: 5mg
    • Potassium: 897mg