Low Sodium Lamb Vindaloo
Experience the bold and vibrant flavors of this Low Sodium Lamb Vindaloo, a healthier twist on the classic Indian curry that's perfect for those watching their salt intake. Tender boneless lamb shoulder is marinated in a fragrant blend of white vinegar, warming spices like turmeric, cinnamon, and cayenne, and then slow-cooked to perfection with golden caramelized onions, garlic, and fresh ginger. A hearty addition of potatoes balances the dish's richness, while a touch of tomato paste creates a luscious, tangy sauce that's ideal for pairing with steamed rice or warm naan. Garnished with fresh cilantro, this dish brings irresistible depth and heat to the table—all without compromising on flavor. Perfect for family dinners or special occasions, this low sodium recipe proves you can indulge in authentic Indian cuisine guilt-free!
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Recipe Information
Ingredients
- 500 g boneless lamb shoulder
- 60 ml white vinegar
- 2 tablespoons vegetable oil
- 2 medium onions
- 5 cloves minced garlic
- 2 tablespoons fresh ginger
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 250 ml water
- 2 tablespoons tomato paste
- 1 large potato
- 2 tablespoons fresh cilantro (coriander leaves)
Instructions
Cut the lamb into 2-inch cubes and set aside.
In a small bowl, combine the vinegar, cumin, coriander, turmeric, paprika, cinnamon, cayenne, and black pepper. Mix well to form a marinade.
Pour the marinade over the lamb, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor.
Finely slice the onions and mince the garlic and ginger.
Heat the vegetable oil in a large pot over medium heat. Add the onions and cook until golden brown, about 8-10 minutes.
Stir in the garlic and ginger and cook for another 2 minutes, until fragrant.
Add the marinated lamb to the pot, searing the meat on all sides.
Once the lamb is browned, add the water and tomato paste. Stir to combine everything.
Bring the mixture to a simmer and cover the pot. Reduce the heat to low and let it cook for 1 hour, stirring occasionally.
Peel and cut the potato into large chunks. Add them to the pot after the lamb has cooked for 1 hour.
Continue to cook the vindaloo for another 30 minutes, or until the lamb and potatoes are tender.
Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
Serve hot with steamed rice or Indian bread.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 19.6 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3530 mg | 75% | |
*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.
