Whole30 Lamb Vindaloo
Elevate your Whole30 meal plan with this robust and flavorful **Whole30 Lamb Vindaloo**, a hearty, spice-infused curry that’s both paleo-friendly and dairy-free. Made with tender cubed lamb shoulder, fragrant garlic and ginger, tangy apple cider vinegar, and a blend of warming spices like turmeric, cumin, and cinnamon, this dish is the perfect balance of heat, tang, and rich savory depth. Slow-simmered to mouthwatering perfection, the lamb becomes incredibly tender while absorbing the bold, aromatic flavors of the vindaloo sauce. This recipe is ready in under two hours, making it an ideal option for family dinners or meal prep. Garnished with fresh cilantro and free of added sugars or processed ingredients, this clean and wholesome dish will become a staple in your Whole30 rotation. Serve it piping hot and enjoy every spoonful of this Indian-inspired masterpiece!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cubed
- 2 tablespoons ghee
- 1 large yellow onion, finely chopped
- 6 pieces garlic cloves, minced
- 1 inch piece fresh ginger, minced
- 0.5 cup apple cider vinegar
- 1 14-ounce can canned tomatoes, no sugar added
- 1 piece cinnamon stick
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground mustard
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon whole black peppercorns
- 1 teaspoon sea salt
- 0.5 cup water
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the ghee in a large pot over medium heat until melted and shimmering.
Add the chopped onion and sauté for about 5 minutes, or until onion turns translucent.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Add the cubed lamb, stirring occasionally, and brown on all sides, about 5-7 minutes.
Pour in the apple cider vinegar and canned tomatoes. Stir to combine well.
Add the cinnamon stick, turmeric, cumin, coriander, ground mustard, cayenne pepper, black peppercorns, and sea salt.
Stir the mixture thoroughly to ensure the lamb is evenly coated in the spices.
Pour in the water, bring the mixture to a simmer, and cover the pot.
Reduce heat to low and let the lamb cook for about 60-75 minutes, or until tender and flavors have melded, stirring occasionally.
Remove the cinnamon stick from the pot before serving.
Garnish with freshly chopped cilantro just before serving.
Serve hot, and enjoy your Whole30 compliant lamb vindaloo!
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.6 g | ||
| Protein | 185.4 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3200 mg | 68% | |
*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.
