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Lamb Vindaloo

A spicy lamb and potato curry marinated in vinegar and spices, slow-cooked until tender in the oven.

DinnerLambSpicyCurrySlow-Cooked
Estimated Nutrition
Calories
907.6
kcal / serving
5445.5 kcal total
Carbs
23.8g
per serving
142.8 g total
Fat
72.5g
per serving
435.2 g total
Protein
40.4g
per serving
242.4 g total
Cook Time
130
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
ml
Red Wine Vinegar
Meat
1.3
kg
Lamb Shoulder
boneless, cut into 4cm chunks, fat and sinew removed
NutsSeeds
2
tsp
Sea Salt Flakes
for marinade
6
clove
Garlic
roughly chopped
1
tbsp
English Mustard Powder
1
tbsp
Ground Cumin
1
tbsp
Ground Coriander
1
tbsp
Ground Paprika
2
tsp
Ground Turmeric
2
tsp
Cayenne Pepper
1
tsp
Ground Cinnamon
2
tsp
Sea Salt Flakes
for sauce
2
piece
Bay Leaf
OilsFats
2
tbsp
Sunflower Oil
for marinade
125
ml
Sunflower Oil
for sauce
Vegetables
500
g
Potato
peeled and cut into 2.5cm pieces
3
piece
Onion
finely sliced
3
piece
Red Chilli
long, do not deseed, roughly chopped
25
g
Ginger
fresh root, peeled, roughly chopped

Method

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