Lamb Vindaloo Recipe

🧂 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 tablespoon 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

Instructions

• 1 Add the lamb to a large bowl.
• 2 Mix your marinade by whisking together the vinegar and all of the seasonings.
  Pour it over the lamb and rub it into the meat. Cover and refrigerate for at
  least 1 hour. Longer is better, such as overnight.
• 3 Heat a large pan to medium heat and add the olive oil. Add the onion and peppers
  and cook about 4-5 minutes, until they soften up.
• 4 Add the lamb with the marinade and cook another 5 minutes to nicely brown up the
  pieces.
• 5 Add the tomato paste and cook another minute, stirring.
• 6 Add the cooked chickpeas and ½ cup of water (or chicken broth for extra flavor),
  then stir until the mixture thins out and becomes a sauce. You can add more
  water if needed. Reduce the heat and let it simmer for 20 minutes, until the
  lamb is cooked through.
• 7 Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it
  rain!

Nutrition Info