Get the Recipe: Lamb Vindaloo
This easy spicy Lamb Vindaloo is packed with hearty and savory flavors! This one dish meal is great for any night of the week. The lamb is incredibly tender and flavorful!
Ingredients
- 1 pound lamb stew meat
- 2 tbsp olive oil
- 1/2 red pepper, chopped finely
- 1 small onion, chopped finely
- 2 serrano peppers, chopped, optional
- 2 tbsp minced garlic
- 3 tbsp tomato paste
- 2 cups chicken broth
- 1/4 cup white wine vinegar, or rice vinegar
- cilantro, to garnish
Spice Mix
- 1 tsp turmeric
- 3/4 tsp paprika
- 1 tsp cumin
- 1 tsp ground mustard
- 1/2 tsp cinnamon
- pinch sea salt
- 1/2 tsp ground ginger
- 1/2 tsp red pepper flakes, optional
Instructions
- First, add lamb meat and olive oil to a skillet over medium heat. Cook for 3 to 4 minutes on each side, until browned.
- Once browned, remove lamb to a plate.
- Add onion, red pepper, serrano peppers, and minced garlic to the pan.
- Cook for 5 minutes or until onion is softened.
- Then, add all spice mix ingredients to a small bowl. Stir to combine.
- Add tomato paste, chicken broth, vinegar and spice mix to the skillet. Add lamb back in.
- Next, bring to a light boil. Lightly boil for 15 to 20 minutes or until sauce has thickened. Lamb is considered done when it is 145 degrees Fahrenheit.
- Remove from heat. Ladle into bowls and garnish with cilantro if desired.
Notes
- Chop onions and peppers finely.
- Stir occasionally to prevent burning.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or in a skillet. Add a little broth to the pan if needed.
- Lamb is considered done when it is 145 degrees Fahrenheit.
- I highly recommend Maya Kaimal Vindaloo sauce for an easier option!
Calories: 264kcal, Carbohydrates: 9g, Protein: 25g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 74mg, Sodium: 608mg, Potassium: 677mg, Fiber: 2g, Sugar: 4g, Vitamin A: 790IU, Vitamin C: 36mg, Calcium: 48mg, Iron: 4mg