Lamb Vindaloo Recipe

This easy and spicy Lamb Vindaloo is incredibly flavorful! The lamb vindaloo is incredibly tender and flavorful. This sauce is a little spicy, a little creamy, and a little savory. This one skillet meal is made with wholesome ingredients. It’s quick, simple and great for any night of the week. The leftovers are tender, saucy and delicious!

Author: Organically Addison

Meal Type: Dinner

Cuisine: Indian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 447 kcal per serving

Ingredients

1 lb - lamb stew meat
2 tablespoons - olive oil
½ - red pepper
1 - onion
2 - serrano peppers
2 tablespoons - garlic
3 tablespoons - tomato paste
2 cups - chicken broth
¼ cup - white wine vinegar, or rice vinegar
cilantro
1 tsp - turmeric
¾ tsp - paprika
1 tsp - cumin
1 tsp - ground mustard
½ tsp - cinnamon
pinch - sea salt
½ tsp - ground ginger
½ tsp - red pepper flakes

Instructions

First, add lamb meat and olive oil to a skillet over medium heat. Cook for 3 to 4 minutes on each side, until browned.
Once browned, remove lamb to a plate.
Add onion, red pepper, serrano peppers, and minced garlic to the pan.
Cook for 5 minutes or until onion is softened.
Then, add all spice mix ingredients to a small bowl. Stir to combine.
Add tomato paste, chicken broth, vinegar and spice mix to the skillet. Add lamb back in.
Next, bring to a light boil. Lightly boil for 15 to 20 minutes or until sauce has thickened. Lamb is considered done when it is 145 degrees Fahrenheit.
Remove from heat. Ladle into bowls and garnish with cilantro if desired.

Nutrition