1/1 Photo of Lamb Vindaloo
2 hrs 10 mins
1 hr 30 mins
Slightly different than most vindaloos, and I think better. What makes it different is using coarser crushed red pepper instead of cayenne, and the coconut milk. While most vindaloos are instantly fiery on the tongue, the coconut milk in this one causes a slow buildup of spiciness. In fact, people I know who are not hot food lovers have been fooled by this dish. The first few tastes hook them, and they continue on eating in spite of the increasingly obvious heat buildup. This is one of our favorite recipes. And while the coconut milk makes this a bit of a chameleon, be assured it is still quite spicy(I tend to use 2 heaping tablespoons of the crushed red pepper) Can use pork or chicken as well, but I find lamb far superior. Less strongly flavored meats are overpowered by the curry.
My Private Note
Units: US | Metric
- 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
- 1Combine curry ingredients in a glass bowl or cup. Mix well.
- 2Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
- 3Add garlic to the onions and fry for 30 seconds.
- 4Add the curry mix, stir and fry for a minute.
- 5Add the meat, stir and brown about 5 minutes.
- 6Pour in the coconut milk. Add additional water to just cover the meat.
- 7Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
- 8Serve over hot rice (I use Basmati).
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Nutritional Facts for Lamb Vindaloo
Serving Size: 1 (384 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 837.5
- Calories from Fat 594
- Total Fat 66.0 g
- Saturated Fat 31.0 g
- Cholesterol 195.6 mg
- Sodium 1126.8 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 1.2 g
- Sugars 1.5 g
- Protein 52.9 g