Irresistible Lamb Vindaloo: Spicy Comfort for Any Night

Enjoy the bold flavors of Lamb Vindaloo, a spicy and tangy dish that brings warmth and comfort to your dinner table.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Oil Can substitute with ghee for richer flavor.
2 medium Diced Onion Use yellow onions or shallots.
1 teaspoon Kosher Salt Can substitute with sea salt.
5 cloves Minced Garlic Fresh is best, but powder works.

For the Spices

1 teaspoon Cayenne Adjust based on spice tolerance.
1 teaspoon Ground Cumin Ground coriander or garam masala can be used.
½ teaspoon Ground Turmeric Can be omitted for a milder curry.

For the Sauce

½ cup Vinegar Apple cider vinegar or lemon juice can substitute.
2 tablespoons Grainy Mustard Dijon is an alternative.

For the Main Ingredients

2 pounds Boneless Lamb Bone-in enhances flavor.
1 can (13.5 oz) Coconut Milk Can substitute with cashew cream for dairy-free.

For Garnish

¼ cup Minced Cilantro Green onions can be a substitute.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Sauté the onions in oil, add salt and cook until soft and golden brown for about 20 minutes.
Stir in minced garlic, cayenne, ground cumin, and ground turmeric. Cook for 1-2 minutes.
Add vinegar and grainy mustard, stir for a minute to meld flavors.
Incorporate lamb and coconut milk, stir, then simmer covered for 1 to 1.5 hours.
Garnish with cilantro and serve hot.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 4mg

Notes

For the best flavor, let the curry sit overnight before serving. Adjust spice levels to your preference.

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