Lamb Vindaloo Curry
This Lamb Vindaloo curry is a hearty and robust comfort food meal. Featuring tender lamb, fiery Vindaloo seasoning, and other aromatics!
Servings: 8
Ingredients
- 5.5 lbs boneless lamb shoulder (See Note 1)
- 1 tbsp kosher salt
- 1 cup water
- 3/4 cup Vindaloo Curry powder (or below blend)
- 1/2 cup white vinegar
- 4 inch piece of ginger skinned, divided
- 14 garlic cloves divided
- 2 tbsp ghee or butter
- 1 yellow/white onion diced
- 1/4 cup tomato paste
- 3 cups beef stock
- 12 dried curry leaves
Vindaloo Curry Powder
- 2 teaspoons kashmiri chili powder
- 2 teaspoons turmeric powder
- 2 teaspoon ground coriander
- 1 teaspoon cayenne powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel (or 1/2 tsp ground clove)
- 1 teaspoon ground fenugreek
- 1/2 teaspoon ground dry mustard
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
Instructions
- Trim fat from lamb and cut into 1 1/2 to 2-inch cubes. Toss with salt and place in a large tub to marinate.
- Remove the skin from the ginger root using a teaspoon, discard skin. Cut in half; keep one half whole and dice the other, set aside.
- In a blender add the water, Vindaloo Curry Powder ingredients, vinegar, 10 garlic cloves, whole 2-inch piece ginger and puree until blended. Pour over lamb and toss to coat. Cover and marinate 2 hours.
- Preheat oven to 375°F. Mince the 4 remaining garlic cloves.
- Melt ghee over medium heat in a dutch oven. Add onion, diced remaining ginger, garlic and saute until onion is translucent. Add the tomato paste and cook for another 2 minutes. Stir in the lamb and curry marinade, beef stock, curry leaves and bring to a boil. Cover and place in middle rack of oven. Bake for 2 hours or until lamb is fall apart tender.
- Optional: while lamb vinadloo is baking, peel 3-4 white potatoes and chop into 2-inch pieces. Add to heavily salted water and cook until fork tender. Drain and add to finished lamb vindaloo, stirring to combine.
- Serve topped with chopped cilantro over steamed rice or as is with or without potatoes.
Video
Notes
- I purchase a boneless 5.5 pound lamb shoulder, after trimming all the fat away it's a little over 3.5 pounds. You want that amount for this recipe. Discard the fat trimmings.
Nutrition
Calories: 247kcal | Carbohydrates: 8g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 1215mg | Potassium: 716mg | Fiber: 2g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 35mg | Calcium: 64mg | Iron: 4mg