Lamb Vindaloo

Lamb Vindaloo

Lamb Vindaloo is a delicious fierce, spicy dish from India, but also very popular in the UK among curry houses. You normally make it with pork, but it is also very popular with beef, mutton and chicken. It depends what you have in your pantry. Or just simply add the ingredients you need for this delicious Lamb Vindaloo on your next shopping list! With curry dishes I normally prefer white rice, basmati rice or Jasmin rice. Add some poppadoms and have more diced chili on the side if you are a very hot personwink It is important to leave the meat to marinade for the 2 hours as stipulated for the flavours to enhance. If you love spicy food also try the Indian Butter Chicken, it also marinade - a few hours or overnight if you have the time and is equally delicious.

Serves: 4 Prep time: 140 Minutes Cook time: 120 Minutes Ready in: 260 Minutes

Nutrition: Calories 713 Carbs: 8.4g Protein: 44.7g Fat: 58.4g

2 cloves, ground
2 cm cinnamon stick
½ teaspoon cardamom seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
50 ml malt vinegar
800 g lamb - goulash, cut into bite size chunks
2 onions, diced
2 teaspoons oil
4 garlic cloves, chopped
1 teaspoon fresh ginger, peeled and grated
2 red chilies, chopped
1 can of 200 g chopped tomatoes
600 ml chicken stock
1 teaspoon brown sugar
1 teaspoon crushed peppercorns
2 teaspoons lime juice
Finely grind the cloves, cinnamon, cardamom, cumin and coriander in a mortar.
Add the vinegar and pour the mixture over the meat in a bowl.
Mix well, cover and leave to marinade for about 2 hours.
Heat the oil in a pan and gently brown the onions.
Reduce the heat, add the garlic, ginger, chili and tomatoes and leave to braise for about 2 minutes.
Add the meat along with its marinade.
Pour the stock into the pan, add the sugar and peppercorns, cover with a lid and braise for about 1½ - 2 hours over a low heat until the meat is tender.
Add more water if necessary.
Season with salt and lime juice and garnish with Italian parsley.
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