Lamb and Potato Vindaloo
Dive into the bold, fragrant flavors of Lamb and Potato Vindaloo, a hearty and spicy curry that's a true celebration of Indian cuisine. Tender pieces of boneless lamb shoulder simmer in a rich, spice-infused sauce alongside hearty potatoes, soaking up the vibrant flavors of turmeric, cumin, coriander, and garam masala. A hint of cayenne pepper adds a fiery kick, perfectly balanced by the tanginess of tomato puree and white vinegar. Whole spices like cardamom pods, bay leaf, and cinnamon stick infuse the dish with depth, while fresh ginger and garlic bring an irresistible aroma to your kitchen. Slow-cooked to perfection, this dish is garnished with fresh cilantro for a burst of brightness and pairs beautifully with basmati rice or warm naan bread. Perfect for spice lovers, this Lamb Vindaloo recipe is a satisfying and flavorful way to spice up your dinner table.
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Recipe Information
Ingredients
- 500 grams Boneless lamb shoulder
- 300 grams Potatoes
- 3 tablespoons Vegetable oil
- 1 medium, finely chopped Onion
- 4 finely minced Garlic cloves
- 1 tablespoon, minced Fresh ginger
- 200 grams Tomato puree
- 2 tablespoons White vinegar
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 4 Cardamom pods
- 1 Bay leaf
- 1 Cinnamon stick
- 1 teaspoon Sugar
- 250 milliliters Water
- 2 tablespoons, chopped (for garnish) Fresh cilantro
- 1 teaspoon (or to taste) Salt
Instructions
Cut the lamb shoulder into bite-sized pieces and set aside. Peel and dice the potatoes into medium cubes, then set aside.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the cardamom pods, bay leaf, and cinnamon stick, and sauté for 1 minute until fragrant.
Add the finely chopped onion to the pot and cook for 5-7 minutes, stirring occasionally, until golden brown.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until aromatic.
Add the turmeric, cumin, coriander, paprika, cayenne pepper, and garam masala to the pot. Stir well for 1 minute to toast the spices.
Mix in the tomato puree, white vinegar, and sugar. Cook for 3-4 minutes until the mixture thickens and the oil starts to separate from the sauce.
Add the lamb pieces to the pot, stirring to coat them in the spice mixture. Cook for 5 minutes to lightly brown the lamb.
Pour in the water, bring the mixture to a simmer, and cover the pot. Lower the heat to medium-low and simmer for 45 minutes, stirring occasionally.
Add the diced potatoes to the pot and continue to simmer for an additional 20-25 minutes until the potatoes are tender and the lamb is cooked through.
Season with salt to taste and adjust the level of spices if needed. Stir well before turning off the heat.
Garnish with freshly chopped cilantro and serve hot with basmati rice or naan bread.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 957 mg | 20% | |
*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.
