Lamb Vindaloo - By Vahchef @ Vahrehvah.com

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a similar tang with fewer calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers color without too much heat.

Make the spice mixture by soaking big red chillies, a small piece of cinnamon stick, few pieces of clove, a piece of cardamom, half a teaspoon of cumin seeds, half a teaspoon of mustard seeds, around six to seven pieces of clove, a small piece of ginger, vinegar, and half a teaspoon of sugar in vinegar.

Add little bit of coconut milk to the spice mixture and let it soak for at least 30 minutes.

Make a paste of the soaked spice mixture after 30 minutes.

Prepare the lamb by adding salt and optional green papaya paste for tenderizing, then mix and let it rest for 1 hour.

After 1 hour, add the chili paste to the lamb and let it marinate for another 3-4 hours.

After marinating, heat 2 tablespoons of oil in a pan.

Add the marinated lamb to the hot oil and sauté for 5 minutes over medium flame.

Add 1 small finely chopped onion to the pan and mix well, adding any remaining sauce from the bowl.

Cover the pan and let it cook for 30 to 40 minutes until the meat is tender and oil oozes out from the dish.

After 15 minutes, check the meat and ensure it is cooking on low flame, observing the bubbles.

Cook for a total of 45 minutes until the gravy is thick and the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens