Lamb Vindaloo

When we buy lamb, it comes in a fairly large quantity, especially for just the two of us, so I always get quite a few meals out it. With this last batch of lamb, I made some lamb gyros as well as a some lamb vindaloo.

Goan Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d’alhos.^[1][2][3] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables and tofu. Vindaloo is a traditional recipe of the Catholic community of Goa, an Indian state on the country’s southwestern coast. However, its origins lie 5,500 miles (8,850km) to the west, in Portugal, from where an earlier variant of the dish made its way to Goa with Portuguese explorers in the early 15th century. A standard element of Goan cuisine derived from the Portuguese carne de vinha d’alhos (literally “meat in garlic marinade”^[5]), a vindaloo is a dish of meat (usually pork) marinated in vinegar and garlic.^[3] The basic structure of the Portuguese dish was the Portuguese sailor’s “preserved” raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine.^{[citation needed]} This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices. It evolved into the localized and easy-to-pronounce dish “vindaloo”.^[6]

Of course I had a basic recipe and then expanded upon it. Would you expect anything any different? 🙂 For my recipe, I added both potatoes and vegetables to the lamb curry mixture, making it more of a complete meal all in one. I served it all over rice, with a cool, crisp chardonnay on the side.

Lamb Vindaloo

The vindaloo sauce is a basic vindaloo sauce. You can use the same sauce for any kind of protein you like, whether it be lamb, chicken, pork, shrimp or tofu. I had my lamb marinating it an herbed tomato vinaigrette for about 2 or 3 days before using it for my vindaloo, Heirloom Tomato, Garlic & Herb Vinaigrette with Steak Salad which made it very tender and flavorful.

2 lbs lamb, cubed

6 tsp ground coriander

1 tsp cumin

1/2 tsp cayenne pepper

salt & pepper to taste

1 tsp cinnamon

1/4 tsp turmeric

1/8 tsp ground cloves

1/2 tsp dry mustard

1/4 cup white wine vinegar

2 cups onion, sliced very thin

1 TBSP garlic

1 TBSP ginger

1 cup tomatoes, chopped

1 can coconut milk

1/2 red bell pepper, sliced into thin matchsticks

1 lb red potaotes, quartered

1 1/2 cups fresh green beans, cut into 1 inch pieces

1-2 jalapeno peppers, seeded and diced fine

1/2 cup water or more as needed

1/4 cup fresh cilantro and/or lemon verbena, chopped

Mix all the spices together with the vinegar and marinate the lamb for a minimum of 1 hour before cooking. Then brown the meat in a hot skillet with olive oil and butter. Once the meat is browned, remove it from the pan and set aside for later.

Cook the potatoes for about 7-10 minutes, or until they begin to soften.

Add the onions, green beans, red peppers, jalapenos, garlic and ginger and continue to cook for about 2-3 minutes, stirring often.

Add the tomatoes and mix well. My big heirloom tomato was a gift from my sister-in-law’s garden in Hays. Nothing better than fresh, homegrown tomatoes.

Re-add the lamb as well as the coconut milk. Mix everything together well, bring to a boil, then reduce the heat to a simmer, cover and cook for about 30 minutes, stirring frequently.

Adjust the seasonings if needed.

Add the cilantro and/or lemon verbena within the last 5 minutes of the cooking process, then serve over rice with warmed naan bread on the side. Delicious!

One of my favorite things about cooking different ethnic foods is that I get to “travel” to far off, exotic lands from the comfort of my own kitchen.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.