Lamb Vindaloo Recipe - Chili Pepper Madness

Name: Lamb Vindaloo Recipe - Chili Pepper Madness
Total time: 35 min
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 and pepper to taste; 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; FOR SERVING: Cooked rice, fresh herbs, extra chili flakes

www.chilipeppermadness.com

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.

View full recipe on www.chilipeppermadness.com

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.

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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 and pepper to taste
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
FOR SERVING: Cooked rice, fresh herbs, extra chili flakes