Lamb Vindaloo

Lamb Vindaloo is a spicy and tangy curry from Goa, known for its rich flavors and aromatic spices. This dish combines tender lamb with a vinegar-based marinade, creating a mouthwatering experience that is perfect for a cozy supper.

Ingredients

• Lamb shoulder - 400 grams, cut into cubes
• Vegetable oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, minced
• Tomato - 1 medium, chopped
• Vinegar - 3 tablespoons
• Brown sugar - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Red chili powder - 2 teaspoons (adjust to taste)
• Black pepper - 1/2 teaspoon
• Salt - to taste
• Water - 200 milliliters
• Fresh coriander - for garnish

Steps

1. In a bowl, marinate the lamb cubes with vinegar, brown sugar, turmeric, coriander powder, cumin powder, red chili powder, black pepper, and salt. Let it sit for at least 30 minutes.
2. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
3. Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
4. Add the marinated lamb to the pan, browning it on all sides for about 5-7 minutes.
5. Add the chopped tomato and cook until it softens, about 3-4 minutes.
6. Pour in the water, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
7. Simmer for 30-35 minutes or until the lamb is tender and the sauce has thickened, stirring occasionally.
8. Taste and adjust seasoning as needed. Remove from heat and let it rest for a few minutes.
9. Garnish with fresh coriander before serving. Enjoy with steamed rice or naan.

Nutrition

• Calories: 550
• Protein: 40 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 100 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains spices like turmeric and ginger, known for their anti-inflammatory properties.

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