Lamb Vindaloo

Ingredients - Serves 4

• Oil - 2 tablespoons
• Salt - To taste
• Sugar - 1 teaspoon
• Vinegar - 2 tablespoons
• Tomatoes - 2, chopped
• Ginger - 1 inch piece, grated
• Garlic - 4 cloves, minced
• Onions - 2, finely chopped
• Vindaloo paste - 4 tablespoons
• Lamb - 1 kg, cut into pieces

Let's Get Started

1. Marinate the lamb in the vindaloo paste for at least 2 hours, or overnight if possible.
2. Heat the oil in a large pan over medium heat. Add the onions, garlic, and ginger and cook until the onions are golden brown.
3. Add the marinated lamb to the pan and cook until browned on all sides.
4. Add the tomatoes, vinegar, sugar, and salt. Stir well to combine.
5. Cover the pan and simmer for about 2 hours, or until the lamb is tender and the sauce has thickened.
6. Serve the lamb vindaloo with steamed rice or naan bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Calories: 500
• Fat: 20g
• Carbs: 30g
• Protein: 40g
• Sodium: 800mg
• Sugar: 5g