This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"So for curry aficionados there is a real pleasure in discovering that you can make dishes yourself that you would otherwise be able to taste only by going to a restaurant that has a cook from that region who takes no shortcuts." -Camellia Panjabi
I love Indian food and this dish is so easy. Lamb shoulder is the perfect star of this curry. It is inexpensive and brings a terrific rich flavor to the dish. As with most curries, this is a one pot meal and the hardest clean up is the blender jar.
There is a wide variety to the degree of spice in vindaloo recipes. This version is pretty mild and you can spice it up by adding more cayenne pepper.
This is another great example of how Mediterranean diet translates to almost any cuisine – great quality oils, more veggies to reduce calorie density and less meat.
Servings: 4 | Serving size = about 2 cups
Cooking time: 60 minutes
This recipe can easily be multiplied and makes great leftovers.
Place the onion, tomatoes, vinegar, garlic, ginger, garam masala, turmeric, cumin, cinnamon, cayenne, salt, and pepper in a blender or food processor.
Process until smooth.
Place the olive oil in a large skillet over medium high heat.
Add the lamb and cook until well browned on all sides.
Add the potatoes and cook for about two minutes, stirring frequently.
Add the sauce from the blender to the pan and stir.
Add the water.
Reduce the heat to low until the pot is simmering.
Cook, stirring occasionally, until the lamb and the potatoes are tender (about 40 minutes). Garnish with cilantro and serve.
Serving size: about 2 cups
|Calories 460||Calories from Fat 207|
|% Daily Value|
|Total Fat 23g||30%|
|Saturated Fat 9g||47%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 39g||14%|
|Dietary Fiber 6g||21%|
|Vitamin A 3%||Vitamin C 31%|
|Calcium 4%||Iron 14%|
|Vitamin K 20mcg||Potassium 1400mg|