Indonesian Lamb Vindaloo

Indonesian Lamb Vindaloo is a spicy and flavorful dish that combines the rich flavors of Indonesian and Indian cuisine. This dish is perfect for those who love a good kick of heat in their meals.

Gluten Free Dairy Free Main Course Indonesian Indian Indonesian Indian Lamb Spicy
Indonesian Lamb Vindaloo

Ingredients

  • 1 kg lamb, cut into cubes
  • 3 tbsp vindaloo paste
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tomatoes, diced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp cardamom
  • 2 bay leaves
  • 1/4 cup vinegar
  • Salt to taste
  • 2 tbsp vegetable oil
  • 1 cup water

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the onions, garlic, and ginger. Sauté until the onions are soft and translucent.
  3. Add the lamb cubes and cook until browned on all sides.
  4. Stir in the vindaloo paste, turmeric, cumin, coriander, cinnamon, cloves, and cardamom. Cook for 2 minutes.
  5. Add the diced tomatoes, bay leaves, vinegar, and water. Season with salt.
  6. Cover and simmer for 1 hour, or until the lamb is tender.
  7. Serve hot with steamed rice or naan bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
15g
Protein
30g
Fat
25g

Supplies

Large pot Spatula Cutting board Knife

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve with steamed rice and a side of cucumber raita.

Tips & tricks

Tips: Adjust the amount of vindaloo paste to control the level of spiciness in the dish.

Cost

$25