Lamb Shoulder Vindaloo

May 15, 2023May 15, 20230 14

Delicious Lamb Shoulder Vindaloo recipe, perfect for a spicy meal

by The Chefin Curry

Prep

10 min

Cook

1h 30min

Ready In

1h 40min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

488

Sugar

Fat

34g

Lamb Shoulder Vindaloo is a classic Indian curry recipe with origins in the Portuguese dish carne de vinha d'alhos. This flavorful curry is known for its tangy and spicy flavor, which comes from a blend of vinegar, garlic, and spices like black pepper and mustard seeds. This recipe uses lamb shoulder chops, which makes for a hearty and satisfying meal. Served with rice or naan bread, this recipe is perfect for a spicy dinner with friends or family.

Instructions

1.	Heat the olive oil in a large pot or Dutch oven over medium heat.
2.	Add the brown mustard seeds, black peppercorns, and fenugreek seeds and cook until fragrant, about 1 minute.
3.	Add the lamb chops and cook until browned on all sides, about 5 minutes.
4.	Add the torn basil leaves and stir to combine.
5.	Pour in enough water to cover the lamb, then cover the pot and simmer for 1 hour, stirring occasionally.
6.	Remove the lid and continue cooking until the sauce has thickened, about 30 minutes.
7.	Serve hot with rice or naan bread.

PROS

This spicy curry is flavorful and satisfying, perfect for a hearty meal.

Lamb is a good source of protein and contains important vitamins and minerals like iron.

CONS

This recipe uses lamb shoulder chops which can be a bit fatty, so it may not be suitable for those watching their fat intake.

Some people may not like the spicy flavor of the vindaloo sauce.

HEALTH & BENEFITS

This recipe is a good source of protein and contains important vitamins and minerals like iron.
The spices in the vindaloo sauce, such as black pepper and mustard seeds, have been linked to various health benefits like aiding digestion and reducing inflammation.

	1 tablespoon olive oil
	1/8 teaspoon brown mustard seeds
	1/4 teaspoon whole black peppercorns
	1 pinch whole fenugreek seeds
	1 1/4 pounds lamb shoulder chops
	2 leaves basil , torn