Paleo Lamb Vindaloo

Savor the bold, aromatic flavors of Paleo Lamb Vindaloo, a wholesome, spice-packed dish that transforms tender lamb shoulder into a melt-in-your-mouth curry masterpiece. This paleo-friendly recipe swaps traditional ingredients for clean, nourishing alternatives like coconut oil and apple cider vinegar, making it perfect for those following a grain-free, dairy-free lifestyle. A fragrant blend of cumin, turmeric, paprika, and coriander forms the base of the rich sauce, while cinnamon and bay leaves infuse each bite with warmth and depth. Simmered low and slow, this lamb vindaloo boasts incredible flavor complexity and irresistibly tender texture. Garnished with fresh cilantro and served with cauliflower rice, it’s an inviting meal that’s as hearty as it is healthy. Perfect for a comforting dinner or meal prep staple, this paleo curry delivers both tradition and innovation in every spoonful.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds Lamb shoulder, cut into 1-inch cubes
• 2 tablespoons Coconut oil
• 1 large Yellow onion, finely chopped
• 5 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 0.5 cup Apple cider vinegar
• 3 tablespoons Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 2 teaspoons Paprika
• 1 teaspoon Ground coriander
• 0.5 teaspoon Cayenne pepper
• 1 stick Cinnamon stick
• 2 leaves Bay leaves
• 2 teaspoons Sea salt
• 1 cup Water
• 0.25 cup Cilantro, chopped (for garnish)

Directions

Step 1

Start by seasoning the lamb cubes with 1 teaspoon of sea salt and set aside.

Step 2

In a large pot or Dutch oven, melt coconut oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.

Step 3

Stir in the minced garlic and ginger, cooking until aromatic, about 1 minute.

Step 4

Lower the heat and add apple cider vinegar and tomato paste, stirring to combine.

Step 5

Add ground cumin, ground turmeric, paprika, ground coriander, and cayenne pepper, stirring to make a thick paste.

Step 6

Increase the heat to medium-high and add the lamb cubes, stirring well until they are fully coated with the spice paste.

Step 7

Add the cinnamon stick, bay leaves, and the remaining 1 teaspoon of sea salt.

Step 8

Pour in 1 cup of water, stirring to ensure all ingredients are well combined.

Step 9

Bring the mixture to a gentle boil, then cover the pot, reduce heat to low, and simmer for about 1.5 hours or until the lamb is tender, stirring occasionally.

Step 10

Adjust seasoning with more salt if necessary.

Step 11

Garnish the vindaloo with freshly chopped cilantro before serving. It's best enjoyed with cauliflower rice to keep it Paleo-friendly.

Nutrition Facts

Serving size	(1605.4g)

Amount per serving	% Daily Value*
Calories	3136.5

Total Fat 238.7g	0%
Saturated Fat 114.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 725.7mg	0%
Sodium 5377.8mg	0%
Total Carbohydrate 42.4g	0%
Dietary Fiber 11.7g	0%
Total Sugars 13.8g
Protein 189.4g	0%

Vitamin D 0IU	0%
Calcium 389.0mg	0%
Iron 23.2mg	0%
Potassium 3865.9mg	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: 69.9%

Protein: 24.6%

Carbs: 5.5%