Lamb Vindaloo Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lamb Vindaloo is a fiery Indian curry of tender lamb simmered in a spiced, tangy sauce with chickpeas. The heat and spice are adjustable to your preference. Serve it over rice for an authentic, warming meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds boneless lamb leg (or shoulder, chopped into 1 inch cubes)
- 2 tablespoons olive oil
- 1 small yellow onion (chopped)
- 2 serrano peppers (chopped, or use Indian peppers if you can obtain them)
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 1 pound cooked chickpeas (canned works fine, drained)
- ½ cup white vinegar
- 6 cloves garlic (minced)
- 2 tablespoon spicy red chili flakes (I used ghost pepper flakes for an EXTRA kick)
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon mustard powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- FOR SERVING: Cooked rice, fresh herbs, extra chili flakes
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 229mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 821mg
- Calcium
- 55mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.