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Lamb Vindaloo

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Recipe

A spicy hot Indian lamb dish

 

Yield

4 servings

Prep

1 hrs

Cook

1 hrs

Ready

10 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds lamb
cubed
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2 tablespoons coriander seeds
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1 tablespoon cumin seeds
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2 pounds tomatoes
crushed
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14 each garlic
peeled and minced
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6 each bay leaves
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2 inch ginger root
fresh, finely chopped
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½ teaspoon black pepper
ground
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½ teaspoon cardamom seeds
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½ teaspoon cinnamon
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½ teaspoon cloves
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½ teaspoon cayenne pepper
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2 teaspoons mustard seeds
ground
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1 tablespoon turmeric
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1 cup white wine vinegar
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2 medium onions
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2 medium potatoes
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2 tablespoons butter
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Ingredients

Amount Measure Ingredient Features
907.2 g lamb
cubed
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3E+1 ml coriander seeds
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15 ml cumin seeds
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907.2 g tomatoes
crushed
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14 each garlic
peeled and minced
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6 each bay leaves
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2 inch ginger root
fresh, finely chopped
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2.5 ml black pepper
ground
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2.5 ml cardamom seeds
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2.5 ml cinnamon
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2.5 ml cloves
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2.5 ml cayenne pepper
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1E+1 ml mustard seeds
ground
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15 ml turmeric
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237 ml white wine vinegar
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2 medium onions
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2 medium potatoes
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3E+1 ml butter
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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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 699g (24.7 oz)
Amount per Serving
Calories 79053% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 241mg 10%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 32%
Sugars g
Protein 96g
Vitamin A 43% Vitamin C 85%
Calcium 18% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
 

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