Paleo Lamb Vindaloo
Transport your taste buds to the heart of Indian cuisine with this rich and aromatic Paleo Lamb Vindaloo. Perfectly tender lamb shoulder is slow-simmered in a fragrant blend of cumin, turmeric, paprika, and cayenne, enriched with the tangy zest of apple cider vinegar and the natural sweetness of coconut oil. This clean, Paleo-friendly recipe skips traditional sugar and dairy, relying on fresh whole-food ingredients to achieve its bold and vibrant flavors. A garnish of fresh cilantro adds the perfect finishing touch to this warm, spiced curry that pairs beautifully with cauliflower rice for a wholesome, guilt-free feast. Ideal for meal prep or a cozy weekend dinner, this hearty dish will quickly become a go-to for curry enthusiasts and paleo lovers alike!
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder, cut into 1-inch cubes
- 2 tablespoons Coconut oil
- 1 large Yellow onion, finely chopped
- 5 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 0.5 cup Apple cider vinegar
- 3 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 2 teaspoons Paprika
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 2 teaspoons Sea salt
- 1 cup Water
- 0.25 cup Cilantro, chopped (for garnish)
Instructions
Start by seasoning the lamb cubes with 1 teaspoon of sea salt and set aside.
In a large pot or Dutch oven, melt coconut oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking until aromatic, about 1 minute.
Lower the heat and add apple cider vinegar and tomato paste, stirring to combine.
Add ground cumin, ground turmeric, paprika, ground coriander, and cayenne pepper, stirring to make a thick paste.
Increase the heat to medium-high and add the lamb cubes, stirring well until they are fully coated with the spice paste.
Add the cinnamon stick, bay leaves, and the remaining 1 teaspoon of sea salt.
Pour in 1 cup of water, stirring to ensure all ingredients are well combined.
Bring the mixture to a gentle boil, then cover the pot, reduce heat to low, and simmer for about 1.5 hours or until the lamb is tender, stirring occasionally.
Adjust seasoning with more salt if necessary.
Garnish the vindaloo with freshly chopped cilantro before serving. It's best enjoyed with cauliflower rice to keep it Paleo-friendly.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.7 g | 306% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5378 mg | 234% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.8 g | ||
| Protein | 189.4 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3866 mg | 82% | |
*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.
