Lamb Vindaloo

Dive into the bold, aromatic flavors of Lamb Vindaloo, a classic Indian curry renowned for its rich spiciness and tangy depth. Tender chunks of marinated lamb shoulder are simmered to perfection in a fragrant blend of roasted spices, including cumin, coriander, and cinnamon, elevated with fiery dried red chilies. Infused with white vinegar for its signature tang, this dish boasts a harmonious balance of heat and vibrant acidity. Perfectly paired with steamed basmati rice or pillowy naan, Lamb Vindaloo offers a satisfying fusion of rustic charm and robust flavor. Whether you’re craving an authentic Indian feast or looking to spice up your weeknight dinner, this hearty, slow-cooked masterpiece is sure to impress.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1000 grams Lamb shoulder
• 120 ml White vinegar
• 3 tablespoons Vegetable oil
• 2 large Onions
• 8 Garlic cloves
• 2 inches Fresh ginger
• 2 teaspoons Coriander seeds
• 1 teaspoon Cumin seeds
• 5 Black peppercorns
• 5 Cloves
• 1 inch Cinnamon stick
• 5 Dried red chilies
• 1 teaspoon Turmeric powder
• 2 teaspoons Salt
• 1 teaspoon Sugar
• 240 ml Water
• 2 tablespoons Fresh cilantro

Directions

Step 1

Cut the lamb shoulder into 1.5-inch cubes and set aside.

Step 2

In a small bowl, combine the white vinegar with 2 teaspoons of salt and soak the lamb pieces in this marinade for at least 30 minutes. Set aside.

Step 3

While the lamb is marinating, finely slice the onions and chop the garlic and ginger.

Step 4

In a skillet over medium heat, dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and dried red chilies until fragrant, about 2-3 minutes.

Step 5

Allow the spices to cool slightly and then grind them into a fine powder using a spice grinder or mortar and pestle.

Step 6

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and sauté until golden brown.

Step 7

Add the chopped garlic and ginger, then stir in the ground spice mixture along with the turmeric powder. Cook for 2 minutes.

Step 8

Drain the lamb from the vinegar marinade and add it to the pot. Stir well to coat the lamb with the spice mixture.

Step 9

Add the remaining vinegar marinade, along with 1 teaspoon of sugar and the water. Stir to combine and bring the mixture to a boil.

Step 10

Reduce the heat to low, cover, and simmer for 60-75 minutes, or until the lamb is tender and the sauce has thickened.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve hot with steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1920.5g)

Amount per serving	% Daily Value*
Calories	3608.4

Total Fat 257.5g	0%
Saturated Fat 100.9g	0%
Polyunsaturated Fat 25.3g
Cholesterol 1000mg	0%
Sodium 5666.9mg	0%
Total Carbohydrate 103.4g	0%
Dietary Fiber 30.3g	0%
Total Sugars 28.3g
Protein 227.6g	0%

Vitamin D 0IU	0%
Calcium 550.8mg	0%
Iron 30.6mg	0%
Potassium 4874.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 25.0%

Carbs: 11.4%