Lamb Vindaloo

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A spicy hot Indian lamb dish

10 hours Prep: 1 hours Cook: 1 hours

790 calories per serving view nutrition facts

# of servings this recipe makes

4 servings suggest servings

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Ingredients

2	pounds	lamb	cubed
2	tablespoons	coriander seeds
1	tablespoon	cumin seeds
2	pounds	tomatoes	crushed
14	each	garlic	peeled and minced
6	each	bay leaves
2	inch	ginger root	fresh, finely chopped
1/2	teaspoon	black pepper	ground
1/2	teaspoon	cardamom seeds
1/2	teaspoon	cinnamon
1/2	teaspoon	cloves
1/2	teaspoon	cayenne pepper
2	teaspoons	mustard seed	ground
1	tablespoon	turmeric
1	cup	wine vinegar
2	medium	onions
2	medium	potatoes
2	tablespoons	butter

Directions

Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly.

Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar.

Add the lamb to the marinade and mix well.

Refrigerate for 3-24 hours while mixing every few hours as convenient.

Finely chop the onions and potatoes and sauté them for 5 minutes in the butter.

Add lamb and spice paste and simmer over low heat for half an hour.

The marinating does add a lot of flavor and makes the meat much more tender.

This can be skipped if need be.

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Nutrition Facts

Serving Size 699g

Amount per Serving

Calories 790 53% of calories from fat

	% Daily Value*
Total Fat 46.0g	71%
Saturated Fat 22.0g	112%
Trans Fat 0.0g
Cholesterol 165mg	55%
Sodium 241mg	10%
Total Carbohydrate 46.0g	15%
Dietary Fiber 8.0g	32%
Sugars 10.0g
Protein 48.0g	96%

Vitamin A	43%		Vitamin C	85%
Calcium	18%		Iron	41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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