Lamb Vindaloo

FOODISTA
18Ingredients
60Minutes
890Calories

Ingredients

US|METRIC
  • 2 pounds lamb (cubed)
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seed
  • 2 pounds tomatoes (crushed)
  • 14 garlic cloves (crushed)
  • 6 bay leaves
  • ginger (fresh, 2 inches, finely chopped)
  • 1/2 teaspoon black pepper (ground)
  • 1/2 teaspoon seeds (Cardamon)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 1/2 teaspoon cayenne
  • 2 teaspoons mustard seeds (ground)
  • 1 tablespoon turmeric
  • 1 cup wine vinegar
  • 2 onions (mediums)
  • 2 potatoes (mediums)
  • 2 tablespoons butter
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    Directions

    1. 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.
    2. Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
    3. 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.
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    NutritionView More

    890Calories
    Sodium9% DV210mg
    Fat92% DV60g
    Protein88% DV45g
    Carbs13% DV40g
    Fiber32% DV8g
    Calories890Calories from Fat540
    % DAILY VALUE
    Total Fat60g92%
    Saturated Fat26g130%
    Trans Fat
    Cholesterol180mg60%
    Sodium210mg9%
    Potassium1760mg50%
    Protein45g88%
    Calories from Fat540
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber8g32%
    Sugars10g20%
    Vitamin A45%
    Vitamin C100%
    Calcium15%
    Iron45%

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