Lamb Vindaloo

• 2 pounds lamb shoulder, cubed
• 2 cups diced potatoes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 tablespoons tomato paste
• 1/4 cup white wine vinegar
• 2 tablespoons lime juice
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• Salt to taste
• 4 tablespoons vegetable oil
• Fresh cilantro for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add lamb and brown on all sides.
2. 2 Remove lamb and set aside. In the same pot, sauté onions until translucent.
3. 3 Add garlic and ginger; cook for 1 minute.
4. 4 Stir in curry powder, turmeric, cayenne, cumin, coriander, and garam masala; toast spices for 30 seconds.
5. 5 Add tomato paste, vinegar, and lime juice; stir to combine.
6. 6 Return lamb to the pot along with potatoes. Add enough water to just cover the ingredients.
7. 7 Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours or until lamb is tender.
8. 8 Season with salt to taste.
9. 9 Garnish with fresh cilantro before serving.

Equipment

• Large pot with lid

Variations

• For a vegan version, substitute lamb with chickpeas or paneer.

Substitutions

• If lamb isn't available, beef or chicken can be used instead.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For a milder curry, reduce cayenne pepper or omit it entirely.
• Lamb shoulder is ideal for its tenderness after long cooking, but you can use lamb chunks if preferred.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with steamed basmati rice and a side of naan bread.
• A cooling cucumber raita makes a refreshing accompaniment.

FAQ