Indian Lamb Vindaloo


3 cups onions, chopped
1 1/2 cups tomatoes, seeded
2 1/2 tbs white vinegar
3 garlic cloves, chopped
2-3 tsp fresh ginger, grated or minced
1 tsp tomato paste
2 tsp garam masala
2 tsp ground turmeric
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 habanero pepper, seeded and minced
2 tbs vegetable oil
1 1/2 lb lamb shoulder, trimmed of fat and cubed into 1 inch pieces
1 1/2 lbs Yukon gold potatoes, peeled and cut into 1 inch pieces
1 1/2 cups chicken broth
kosher salt and black pepper to taste

This is a super spicy Indian curry dish. You may substitute, beef, chicken or pork if desired.

  • Blend first 12 ingredients in a food processor until a paste forms.
  • Add the paste to a ┬álarge saute pan and cook, stirring occasionally, about 3 minutes.
  • Add lamb and potatoes and saute for another 5 minutes.
  • Add broth and bring to a boil.
  • Reduce heat to medium low, cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes.
  • Uncover and simmer until lamb is cooked through, about 15 minutes longer.
  • Season with salt and pepper to taste. If you like it blazing hot you can add more habanero if desired.




15 min


35 min


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