Backyard Lamb Vindaloo with Naan

Name: Backyard Lamb Vindaloo with Naan
Prep time: 17 min
Cook time: 13 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400g lamb shoulder; 1 cup green chilies; 200g onion; 4 servings naan; 2 tsp turmeric; 2 tsp garam masala; 1 tbsp olive oil; to taste salt and black pepper

A backyard Indian lamb vindaloo with green chilies and onion, finished with turmeric and garam masala, served over naan.

Total time

30 min

Prep

17 min

Cook

13 min

Difficulty

hard

Cuisine

Indian

healthy

Ingredients

400glamb shoulder

1 cupgreen chilies

200gonion

4 servingsnaan

2 tspturmeric

2 tspgaram masala

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

655

Protein

35.1g

Fat

31.2g

Carbs

58.2g

Fiber

4.1g

Sodium

530mg

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