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Lamb Vindaloo
A spicy lamb and potato curry marinated in vinegar and spices, slow-cooked until tender in the oven.
Dinner
Lamb
Spicy
Curry
Slow-Cooked
Estimated Nutrition
Calories
907.6
kcal / serving
5445.5 kcal total
Carbs
23.8
g
per serving
142.8 g total
Fat
72.5
g
per serving
435.2 g total
Protein
40.4
g
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 Leaves
OilsFats
2
tbsp
Sunflower Oil
for marinade
125
ml
Sunflower Oil
for sauce
Vegetables
500
g
Potatoes
peeled and cut into 2.5cm pieces
3
piece
Onion
finely sliced
1
piece
Onion
chopped for puree
3
piece
Red Chillies
long, do not deseed, roughly chopped
25
g
Ginger
fresh root, peeled, roughly chopped
Method
1
Trim the lamb and marinate in vinegar, oil, and salt for two hours in the fridge.
2
Preheat the oven to 180°C.
3
Sauté sliced onions in 3 tablespoons of oil for 15 minutes until lightly browned.
4
Blend the chopped onion, garlic, chillies, ginger, and all ground spices into a purée.
5
Stir the purée and 2 tablespoons of oil into the onions and cook for 5 minutes until thickened.
6
Transfer the onion mixture to a casserole dish.
7
Drain the lamb, reserving the marinade, and brown the meat in batches in the frying pan.
8
Add the browned lamb, reserved marinade, 500ml of water, salt, and bay leaves to the casserole.
9
Cover with greaseproof paper and a lid, then bake in the oven for 45 minutes.
10
Stir in the potatoes and continue cooking for one hour until the meat is tender.
11
Season with salt to taste and serve.