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Backyard Lamb Vindaloo with Naan
A backyard Indian lamb vindaloo with green chilies and onion, finished with turmeric and garam masala, served over naan.
Ingredients
Instructions
Season the lamb shoulder and roast it over medium-high heat until well browned, about 8 minutes.
Add the green chilies and onion, cooking until softened, about 4 minutes.
Stir in the turmeric and garam masala for 2 minutes.
Warm the naan separately.
Let the lamb simmer for about 6 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the naan, 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.
