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Golden Lamb Vindaloo
A golden Indian lamb vindaloo with potatoes and tomatoes, finished with cumin seeds, garam masala and curry leaves, served over roti.
Ingredients
Instructions
Season the lamb shoulder and roast it over medium-high heat until well browned, about 9 minutes.
Add the potatoes and tomatoes, cooking until softened, about 7 minutes.
Stir in the cumin seeds, garam masala and curry leaves for 3 minutes.
Warm the roti separately.
Let the lamb simmer for about 10 minutes so it becomes tender.
Taste and adjust the seasoning.
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.
