Lamb Vindaloo

Author

Guiding Meals
October 20, 2023

Prep time: 20 minutes

Cook time: ~90 minutes

Wait time: ~12 hours

Total time: ~120 minutes

Equipment: Cutting boards, sharp knife, small pot, dutch oven, measuring cups and spoons, marinating container or zip top bag, immersion blender or blender.

Ingredients:

  • 1 ½ lb lamb cut into about 1 inch cubes

  • 1 large onion

  • 2 small or 1 large russet potato

  • 1 cup rice

  • 1 28oz can crushed tomatoes

  • 1 extra large pinch cilantro

  • 5 garlic cloves

  • 1 tbsp mustard (not yellow)

  • ¼ cup vinegar

  • 1 tbsp garam masala

  • 4 dried chilies (chili de arbol is usually the easiest and will work)

  • 3 cardamom pods

  • 3 Bay leaves

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 2 tsp ground ginger

  • 1 cup plain yogurt

  • 1 cup water

  • Salt

  • Pepper

  • Oil

  • Chili (optional)

  • Cream (optional)

Directions:

  • Either chop or have your butcher chop the 1 ½ pounds of lamb into about 1 inch cubes. Then combine those cubes with 1 cup yogurt, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground ginger, and 1-2 cracked cardamom pods. Mix well to coat everything and leave to marinade in the fridge overnight or up to 2 days. The longer you marinate everything the more the yogurt will tenderize the lamb.

  • Once ready to cook, pull the lamb from the fridge and remove from the marinade leaving behind as much marinade as you can.

  • Chop 1 large onion and 2 russet potatoes into slightly larger than bite size pieces.

  • In a blender or high sided container, combine ¼ cup vinegar, a large pinch of cilantro, 4 dried chilies, 5 garlic cloves, 1 tbsp mustard, 1 tsp of ground ginger, coriander, and cumin, 1 tsp salt, ½ tsp pepper, and 1/3 of the can of tomatoes and blend until smooth.

  • Place dutch oven over medium heat and pour in 1 tbsp oil. Once hot, toss in diced onion and potatoes and saute for 5-6 minutes, stirring occasionally. Then toss in the lamb chunks, the spice paste, the rest of the can of tomatoes, 3 bay leaves, and 1 cup of water. Stir to combine and bring to a boil. Then reduce the heat to a simmer and simmer for 1 to 1 ½ hours. The cook time will vary depending on your lamb sizes, the cut of lamb, the boil temp, and your preferred tenderness. (You can also stew this in the oven on 275 for 4 hours if you have the time, with the lid slightly ajar.)

  • While lamb is simmering, make your rice. See our previous recipes for our method.

  • Once everything is done, serve the vindaloo over the rice and top with a drizzle of cream and thinly sliced chili, if you prefer.

Disclaimer: The content provided on Guiding Meals is for informational purposes only and should not be considered as dietary advice. While we strive to offer delicious recipes and culinary inspiration, it’s important to note that we are not licensed dietitians or nutritionists. Readers are encouraged to consult with qualified healthcare professionals for personalized dietary recommendations.

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