Lamb Vindaloo (Indian-Portuguese Curry Stew)

This is my husband’s favorite food and it’s pretty high on my list, too. This recipe uses lamb, but I break down a lot of other ingredients you could use instead of lamb (even vegetarian options). The recipe I made in the video was a 1.5x recipe, so the amounts you see here are smaller and the dish feeds about 4-6 rather than 6-8.

In a large pot with a heavy bottom on med-high heat, brown:
-1 tbs oil
-2 pounds chopped raw lamb, seasoned with salt (*If you’re making the vegetarian version of this dish, don’t add anything at this point. Skip ahead to the next step, keeping the 1 tbs oil)

Once the lamb is brown, remove from the pot and add:
1 large onion, chopped
Salt

Sautee until the onion is translucent (if it starts to brown, turn the heat down.) Then add:
2 TBS pulverized ginger
2 TBS pulverized garlic

Sautee, stirring constantly, for a couple minutes, then add:
2 cups chopped tomatoes (I almost always used canned)

Sautee, stirring constantly, for a couple minutes.

While this is cooking, combine in a small bowl, making a paste:
1 TBS each: garam masala, paprika, coriander, chili powder
2 tsp each: cumin, black pepper, turmeric
3 TBS vinegar
Water as needed

Add the paste to the other aromatics in the pot, cooking and stirring for a couple minutes. Then add:
2 cups chicken (or vegetable) broth (*if making a meatless version, start with just 1 cup of broth and reserve the other cup for later, if needed.)

Add the lamb (or pork, beef, goat, etc.) back in, cover, and simmer very gently for 2 hours.

(*If using chicken, add at this point and immediately skip ahead to the next step – do not simmer for 2 hours.)
(*If making a vegetarian/vegan version of this dish, skip ahead to the next step and see the note with the potatoes.)

After 2 hours, add:
4 small-medium diced potatoes.
(*If making a vegetarian/vegan version of this dish, you have a few options at this point. You can either add extra potatoes, or try other root veggies like sweet potatoes, golden beets, parsnips, carrots, turnips, etc. Other possible additions are: cooked chickpeas, roasted cauliflower flourettes, pumpkin, mushrooms, mock-meat, etc. Depending on what you add, this might make the dish watery, so you might not need to add the reserved cup of broth.)

Simmer gently, uncovered, for about an hour, stirring and checking the curry occasionally. I like it a bit soupy, but not too watery or too dry. If the mixture gets too thick and dry, add water as needed.

When the meat is spoon-tender and the potatoes are done, it’s ready to eat. Best served with biriyani (https://youtu.be/cxKnAsG4V5A) and/or naan (https://www.youtube.com/watch?v=seT1y0JBcYg)

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Видео Lamb Vindaloo (Indian-Portuguese Curry Stew) канала Sarah Loves Food