Best Lamb And Potato Vindaloo Recipes

LAMB VINDALOO

Lamb Vindaloo image

This is another attempted recreation of the food prepared by India's Kitchen for our wedding. Lamb vindaloo is my brother's favorite dish there. Delicious!

Provided by Idena Suzanne

Categories Soups, Stews and Chili Recipes Stews

Time 1h10m

Yield 12

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
4 pounds lamb stew meat
6 medium potatoes, peeled and cut into 1-inch pieces
1 onion, thinly sliced
1 cinnamon stick
4 tablespoons freshly grated ginger
4 teaspoons garam masala
1 ½ tablespoons freshly minced garlic
1 tablespoon minced jalapeno pepper
1 tablespoon ground coriander
2 teaspoons turmeric
2 teaspoons salt
½ teaspoon cayenne pepper
2 (15 ounce) cans diced tomatoes
½ cup chopped cilantro

Steps:

Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
Garnish with cilantro before serving.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 23.5 g, Cholesterol 82.4 mg, Fat 10.1 g, Fiber 3.9 g, Protein 28.4 g, SaturatedFat 3.2 g, Sodium 576.9 mg, Sugar 3.1 g

LAMB VINDALOO

Lamb vindaloo image

Make the Goan vindaloo sauce a day ahead to intensify the flavours and use it as a base with other meats, fish or veg. Adjust the chilli to your taste too

Provided by Neil Rankin

Categories Dinner, Main course

Time 1h30m

Number Of Ingredients 16

Ingredients

500g lamb neck fillet, cubed
120ml rapeseed oil
250g onions , sliced
4 garlic cloves , roughly chopped
25g ginger , roughly chopped
1 medium potato , diced
240ml stock (depending on the meat you're using), warmed through
10g coriander , chopped, plus extra leaves to serve
wilted greens and lightly fried red onion, to serve
2 tsp cardamom pods shelled, seeds only
2 tsp cloves
2 tsp coriander seeds
1 tsp cumin seeds , toasted
1 tsp turmeric
1 tbsp malt vinegar
40g dried red chillies (adjust quantity to your taste)

Steps:

Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.
Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.
Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.
The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.

Nutrition Facts : Calories 437 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium

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