Lamb Vindaloo
Ingredients
- Curry ⓘ
- 4 tablespoons prepared whole grain mustard (We use Maille from France) ⓘ
- 1 1/2 tablespoons cumin ⓘ
- 2 teaspoons turmeric ⓘ
- 2 -4 tablespoons crushed red pepper flakes (depending on your constitution) ⓘ
- 1 tablespoon salt ⓘ
- 1 tablespoon red wine vinegar ⓘ
- The Rest ⓘ
- 4 tablespoons vegetable oil
- 2 onions, halved and sliced thinly ⓘ
- 12 garlic cloves, minced and crushed ⓘ
Instructions
- Combine curry ingredients in a glass bowl or cup. Mix well.
- Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
- Add garlic to the onions and fry for 30 seconds.
- Add the curry mix, stir and fry for a minute.
- Add the meat, stir and brown about 5 minutes.
- Pour in the coconut milk. Add additional water to just cover the meat.
- Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
- Serve over hot rice (I use Basmati).
Nutrition & Diet Analysis (per serving)
580
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).