Lamb And Potato Vindaloo Recipes

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LAMB VINDALOO



Lamb Vindaloo image

This is another attempted recreation of the food prepared by India's Kitchen for our wedding. Lamb vindaloo is my brother's favorite dish there. Delicious!

Provided by Idena Suzanne

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h10m

Yield 12

Number Of Ingredients 15

1 tablespoon canola oil
4 pounds lamb stew meat
6 medium potatoes, peeled and cut into 1-inch pieces
1 onion, thinly sliced
1 cinnamon stick
4 tablespoons freshly grated ginger
4 teaspoons garam masala
1 ½ tablespoons freshly minced garlic
1 tablespoon minced jalapeno pepper
1 tablespoon ground coriander
2 teaspoons turmeric
2 teaspoons salt
½ teaspoon cayenne pepper
2 (15 ounce) cans diced tomatoes
½ cup chopped cilantro

Steps:

  • Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
  • Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
  • Garnish with cilantro before serving.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 23.5 g, Cholesterol 82.4 mg, Fat 10.1 g, Fiber 3.9 g, Protein 28.4 g, SaturatedFat 3.2 g, Sodium 576.9 mg, Sugar 3.1 g

LAMB AND POTATO VINDALOO



Lamb and Potato Vindaloo image

I found this recipe on the Idaho Potato Commission website. I've only made it once but it was really yummy. Vindaloo is a type of Indian curry and uses several different spices. If you do not have some of these spices they are easy to find at a neighborhood grocery store. Serve over rice.

Provided by aggal06

Categories     Curries

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 18

1/4 cup chopped peeled fresh ginger
6 large garlic cloves
3 tablespoons vegetable oil
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon dry crushed red pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
3 3/4 lbs lamb shoulder (round bone) or 3 3/4 lbs lamb chops, fat trimmed, boned, cut into 1 1/2-inch pieces
2 onions, chopped
1 cup canned tomato puree
1/4 cup plain yogurt
1 tablespoon white wine vinegar
5 cups water
2 medium russet potatoes, peeled and cut into 1 1/2-inch pieces (idaho)
3 tablespoons fresh cilantro, chopped

Steps:

  • Combine ginger, garlic, 2 Tablespoons vegetable oil and next 7 ingredients in processor. Puree until paste forms.
  • Heat remaining 1 Tablespoon of oil in heavy large pot over medium high heat. Add half of lamb. Sauté until brown, about 8 minutes. Using slotted spoon, transfer lamb to bowl. Repeat with remaining lamb. Add onions and spice paste to pot. Sauté until onions are tender, about 8 minutes.
  • Return lamb to pot. Add tomato puree, yogurt and vinegar. Simmer over medium heat until sauce is thick, stirring occasionally, about 15 minutes. Add 5 cups water. increase heat and bring to boil. Reduce heat to medium. Gently simmer uncovered until lamb is almost tender, about 50 minutes.
  • Add potatoes; cover and simmer until potatoes and lamb are tender, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cilantro.

Nutrition Facts : Calories 1375.1, Fat 102.8, SaturatedFat 41.3, Cholesterol 308.4, Sodium 302.6, Carbohydrate 35.1, Fiber 5.4, Sugar 7.2, Protein 75.7

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