Low Sodium Lamb Vindaloo

Dive into the bold and aromatic flavors of Low Sodium Lamb Vindaloo, a heart-healthy twist on the classic Indian dish! This recipe combines tender cubes of marinated lamb shoulder with a rich blend of fragrant spices like cumin, coriander, turmeric, and cinnamon, all simmered to perfection with onions, garlic, ginger, and a touch of tomato paste. With the addition of chunky potatoes, this dish offers a hearty, satisfying meal without the heavy use of salt, making it perfect for those seeking lower sodium options without sacrificing flavor. Serve it with fluffy steamed rice or warm Indian bread for a comforting and vibrant dinner that’s as wholesome as it is delicious. Whether you're health-conscious or simply craving authentic Indian cuisine, this Lamb Vindaloo delivers in spades!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 500 g boneless lamb shoulder
• 60 ml white vinegar
• 2 tablespoons vegetable oil
• 2 medium onions
• 5 cloves minced garlic
• 2 tablespoons fresh ginger
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 tablespoon paprika
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 250 ml water
• 2 tablespoons tomato paste
• 1 large potato
• 2 tablespoons fresh cilantro (coriander leaves)

Directions

Step 1

Cut the lamb into 2-inch cubes and set aside.

Step 2

In a small bowl, combine the vinegar, cumin, coriander, turmeric, paprika, cinnamon, cayenne, and black pepper. Mix well to form a marinade.

Step 3

Pour the marinade over the lamb, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor.

Step 4

Finely slice the onions and mince the garlic and ginger.

Step 5

Heat the vegetable oil in a large pot over medium heat. Add the onions and cook until golden brown, about 8-10 minutes.

Step 6

Stir in the garlic and ginger and cook for another 2 minutes, until fragrant.

Step 7

Add the marinated lamb to the pot, searing the meat on all sides.

Step 8

Once the lamb is browned, add the water and tomato paste. Stir to combine everything.

Step 9

Bring the mixture to a simmer and cover the pot. Reduce the heat to low and let it cook for 1 hour, stirring occasionally.

Step 10

Peel and cut the potato into large chunks. Add them to the pot after the lamb has cooked for 1 hour.

Step 11

Continue to cook the vindaloo for another 30 minutes, or until the lamb and potatoes are tender.

Step 12

Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

Step 13

Serve hot with steamed rice or Indian bread.

Nutrition Facts

Serving size	(1444.3g)

Amount per serving	% Daily Value*
Calories	2072.9

Total Fat 141.9g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 20.6g
Cholesterol 384mg	0%
Sodium 1198.7mg	0%
Total Carbohydrate 106.8g	0%
Dietary Fiber 16.2g	0%
Total Sugars 19.6g
Protein 102.2g	0%

Vitamin D 0IU	0%
Calcium 233.7mg	0%
Iron 16.5mg	0%
Potassium 3530.4mg	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: 60.4%

Protein: 19.3%

Carbs: 20.2%