Lamb vindaloo
Vinegar rather than yogurt or tomato, which is what makes this different from the other lamb curries here — the name comes from wine and garlic, and the heat was a later argument.
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Ingredients
For the whole dish · serves 6
- Lamb shoulder, diced2½ lb
- Palm or apple cider vinegar2½ fl oz
- Dried Kashmiri chiles¾ oz
- Onion4 oz
- Coconut oil2½ tbsp
- Garlic and fresh gingera whole head and a large thumb
- Whole spicesa teaspoon each of cumin, black peppercorns and cloves, plus a cinnamon stick
- Ground turmerica teaspoon
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+2g net · 105 kcal · 15 min · together 6g net, 530 kcal
Method
6 steps · 140 minutes
- Soak the chiles in the vinegar rather than water for 30 minutes. That is the whole trick and most recipes skip it.
- Blend them with the garlic, ginger, whole spices and turmeric into a thick dark paste.
- Marinate the lamb in that paste overnight. Vindaloo is a marinade before it is a curry.
- Brown the onion slowly in the coconut oil, 12 minutes, until it is properly sweet.
- Tip in the lamb and all its marinade, add a splash of water, and cook covered at the barest simmer for two hours.
- Do not add more vinegar at the end. It softens over two hours into something round, and a late splash just tastes sharp.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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