Lamb Vindaloo Recipe

Name: Lamb Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry; 4 tablespoons prepared whole grain mustard (We use Maille from France); 1 1/2 tablespoons cumin; 2 teaspoons turmeric; 2 -4 tablespoons crushed red pepper flakes (depending on your constitution); 1 tablespoon salt; 1 tablespoon red wine vinegar; The Rest; 4 tablespoons vegetable oil; 2 onions, halved and sliced thinly; 12 garlic cloves, minced and crushed; 1 (5 lb) boneless leg of lamb, Fat removed and cut into 1 inch chunks; 1 (13 1/2 ounce) can coconut milk

Servings: persons

Curry
4 tablespoons prepared whole grain mustard (We use Maille from France)
1 1/2 tablespoons cumin
2 teaspoons turmeric
2 -4 tablespoons crushed red pepper flakes (depending on your constitution)
1 tablespoon salt
1 tablespoon red wine vinegar
The Rest
4 tablespoons vegetable oil
2 onions, halved and sliced thinly
12 garlic cloves, minced and crushed
1 (5 lb) boneless leg of lamb, Fat removed and cut into 1 inch chunks
1 (13 1/2 ounce) can coconut milk

1
Combine curry ingredients in a glass bowl or cup. Mix well.
2
Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
3
Add garlic to the onions and fry for 30 seconds.
4
Add the curry mix, stir and fry for a minute.
5
Add the meat, stir and brown about 5 minutes.
6
Pour in the coconut milk. Add additional water to just cover the meat.
7
Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
8
Serve over hot rice (I use Basmati).

743

kcal

Calories

Fat

113

Carbs

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 13 ingredients. The key ingredients include: Curry, 4 tablespoons prepared whole grain mustard (We use Maille from France), 1 1/2 tablespoons cumin, 2 teaspoons turmeric, and more.

Yes, Lamb Vindaloo 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.

Lamb Vindaloo

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