Lamb Vindaloo
A bold, tangy curry where toasted whole spices and sharp vinegar form a fragrant, slightly fiery paste that tenderizes and flavors slow-simmered lamb and potatoes. Deep caramelized onions and a short simmer produce rich, concentrated sauce perfect with rice or flatbread.
2 lb lamb shoulder, cut into 1-inch cubes
¼ cup vinegar
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp black peppercorns
1 tsp mustard seeds
4 clove clove
1 cinnamon stick
1 tsp turmeric
2 tsp chili powder
6 clove garlic, peeled
2 tbsp ginger, grated
1 tsp sugar
1 ½ tsp salt
2 tbsp vegetable oil
1 cup onion, finely chopped
1 cup tomato, chopped
1 lb potato, peeled and cut into 1-inch pieces
1 cup water
1 tsp garam masala
2 bay leaf
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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