Lamb Vindaloo Recipe
This lamb vindaloo recipe is a fiery Indian curry dish of spicy, tangy lamb simmered in vindaloo spices, easy to make and adjust to your heat preference.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.
Cooking tools:
- Skillet
- Food processor
- Blender
- Whisk
- Mixing bowl
- Sealable plastic bag
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Refrigerator
- Serving bowl
- Plate
Ingredients
- 2 pounds boneless lamb leg (or shoulder, chopped into 1 inch cubes)
- 2 tablespoons olive oil
- 1 small yellow onion (chopped)
- 2 serrano peppers (chopped, or use Indian peppers if you can obtain them)
- 1 tablespoon tomato paste
- Salt
- pepper
- 1 pound cooked chickpeas (canned works fine, drained)
- ½ cup white vinegar
- 6 cloves garlic (minced)
- 2 tablespoons spicy red chili flakes (I used ghost pepper flakes for an EXTRA kick)
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon mustard powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- Cooked rice, fresh herbs, extra chili flakes
