Vindaloo De Cordeiro Eurasiano (eurasian Lamb Vindaloo)

Vindaloo de Cordeiro Eurasiano, or Eurasian Lamb Vindaloo, is a delicious and spicy dish that combines the flavors of Eurasian cuisine with the rich and tender taste of lamb. This recipe is a fusion of Portuguese and Indian influences, resulting in a unique and flavorful dish that is perfect for special occasions or a hearty family meal.

Vindaloo De Cordeiro Eurasiano (eurasian Lamb Vindaloo)

Ingredients

  • 2 lbs lamb, cut into cubes
  • 3 tbsp vindaloo paste
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 1/2 cup white vinegar
  • Salt to taste
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Marinate the lamb cubes with vindaloo paste and set aside for 30 minutes.
  2. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle.
  3. Add the chopped onions, garlic, and ginger. Sauté until the onions are golden brown.
  4. Add the marinated lamb cubes and cook until browned on all sides.
  5. Stir in the turmeric powder, paprika, and salt. Cook for 2 minutes.
  6. Add the chopped tomatoes and cook until they are soft and mushy.
  7. Pour in the white vinegar and 1 cup of water. Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the lamb is tender.
  8. Garnish with fresh cilantro and 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
Protein
35g
Carbohydrates
15g
Fat
25g

Supplies

Large pot Cutting board Sharp knife Measuring spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Vindaloo de Cordeiro Eurasiano pairs well with fragrant basmati rice and a cooling cucumber raita.

Tips & tricks

For an extra spicy kick, add chopped green chilies to the vindaloo paste marinade.

Cost

$25