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Smoky Lamb Vindaloo
A smoky Indian lamb vindaloo with potatoes and ginger, finished with ghee and coriander powder, served over roti.
Total time
42 min
Prep
24 min
Cook
18 min
Difficulty
medium
Cuisine
Indian
Ingredients
2 cupslamb shoulder
2potatoes
2ginger
4 servingsroti
1 tbspghee
to tastecoriander powder
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the lamb shoulder and grill it over medium-high heat until well browned, about 5 minutes.
2
Add the potatoes and ginger, cooking until softened, about 7 minutes.
3
Stir in the ghee and coriander powder for 3 minutes.
4
Warm the roti separately.
5
Let the lamb simmer for about 13 minutes so it becomes tender.
6
Taste and adjust the seasoning.
7
Serve hot over the roti, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
596
Protein
34.6g
Fat
38.1g
Carbs
29.6g
Fiber
2.1g
Sodium
326mg
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