Sugar-Free Lamb Vindaloo

Say goodbye to sugary curries with this robust and flavor-packed Sugar-Free Lamb Vindaloo! This Indian-inspired dish features tender lamb shoulder cubes marinated in tangy white vinegar, garlic, and ginger, then simmered in a fragrant blend of homemade spices, including cumin, coriander, turmeric, and cinnamon. Unlike traditional recipes, this version skips added sugars while still delivering a rich, spicy, and satisfying sauce. Perfectly balanced with heat from cayenne pepper and depth from mustard seeds and whole cloves, this hearty vindaloo is ideal for those seeking bold flavors without extra sweetness. Serve with basmati rice or warm naan for a comforting, healthy meal the whole family will love. Ready in just over 90 minutes, this dish is sure to become a standout in your weekly dinner rotation!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 pounds Lamb shoulder, boneless and cut into 1-inch cubes
• 0.5 cup White vinegar
• 6 large Garlic cloves, minced
• 2 tablespoons Ginger, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Cayenne pepper
• 1 teaspoon Mustard seeds
• 4 Whole cloves
• 1 inch Cinnamon stick
• 2 Bay leaves
• 1 teaspoon Black peppercorns
• 1.5 teaspoons Salt
• 1 Medium onion, finely chopped
• 2 tablespoons Tomato paste
• 3 tablespoons Vegetable oil
• 1 cup Water

Directions

Step 1

In a large bowl, combine the lamb cubes with white vinegar, minced garlic, and minced ginger. Mix well, cover, and marinate in the refrigerator for at least 1 hour or overnight.

Step 2

In a spice grinder, combine cumin, coriander, turmeric, cayenne pepper, mustard seeds, cloves, cinnamon stick, bay leaves, and black peppercorns. Grind to form a fine spice blend.

Step 3

Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and salt. Sauté until the onion is golden brown, approximately 7-8 minutes.

Step 4

Add the ground spice blend to the pot and cook for another 2-3 minutes until the spices release their aroma.

Step 5

Stir in the tomato paste and cook for another minute, mixing everything into a cohesive paste.

Step 6

Add the marinated lamb (including marinade) to the pot, stirring to coat the pieces in the spice mixture. Cook, stirring occasionally, for about 10-15 minutes until the lamb is browned on all sides.

Step 7

Pour in the water, bring to a boil, then reduce the heat to a simmer. Cover and cook for 60-75 minutes, or until the lamb is tender and the sauce has thickened to your liking.

Step 8

Adjust seasoning with additional salt if necessary, and serve hot with basmati rice or naan.

Nutrition Facts

Serving size	(1535.0g)

Amount per serving	% Daily Value*
Calories	2850.9

Total Fat 225.8g	0%
Saturated Fat 78.9g	0%
Polyunsaturated Fat 25.2g
Cholesterol 680.4mg	0%
Sodium 4248.3mg	0%
Total Carbohydrate 46.3g	0%
Dietary Fiber 12.6g	0%
Total Sugars 9.9g
Protein 171.6g	0%

Vitamin D 0IU	0%
Calcium 368.3mg	0%
Iron 23.3mg	0%
Potassium 3419.2mg	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: 70.0%

Protein: 23.6%

Carbs: 6.4%