Gosht Vindaloo Curry Recipe

Name: Gosht Vindaloo Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 7/8 kg boneless lamb shoulder, diced dried with paper towels; 6 pieces onions, medium finely chopped; 2 teaspoons gingerroot, fresh peeled and minced; 4 garlic cloves, minced; 6 -8 tablespoons vindaloo curry paste; 2 tablespoons tomato paste; 450 ml water; 1 1/2 teaspoons salt; 900 g potatoes, diced in 4 cm pcs; 15 g fresh cilantro, finely chopped

Servings: persons

3 tablespoons vegetable oil
1 7/8 kg boneless lamb shoulder, diced dried with paper towels
6 pieces onions, medium finely chopped
2 teaspoons gingerroot, fresh peeled and minced
4 garlic cloves, minced
6 -8 tablespoons vindaloo curry paste
2 tablespoons tomato paste
450 ml water
1 1/2 teaspoons salt
900 g potatoes, diced in 4 cm pcs
15 g fresh cilantro, finely chopped

1
Heat 1 tsp oil in 5 liter pan, add 1/3 of the meat and sear uniformly. Once lightly browned transfer to a bowl and keep aside. Repeat for the remaining meat & 2 tsp oil.
2
Add remaining 1 tsp oil to the pan and heat again, add onions and cook for 15 minutes, stirring occasionally. Add ginger & curry paste, cook for 1 minute stirring constantly.
3
Add tomato paste & cook for 1 minute, stirring. Return lamb to the pot and add water, bring to a boil over high heat and cook for 1.5 hrs at low heat.
4
Add potatoes, stir & bring to a boil. Reduce heat and cook for an additional 30 - 45 minutes at low heat, or until potatoes are soft. Skim fat and sprinkle with cilantro.
5
Serve with naan or spinach to the side.

1864

kcal

Calories

110

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 7/8 kg boneless lamb shoulder, diced dried with paper towels, 6 pieces onions, medium finely chopped, 2 teaspoons gingerroot, fresh peeled and minced, and more.

Yes, Gosht Vindaloo Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gosht Vindaloo Curry

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