Hey foodies! Are you ready to spice up your dinner game? The Paleo Indian Lamb Vindaloo is about to become your new go-to dish!
This recipe is super quick and easy to whip up, making it perfect for those busy weeknights when you still want something incredibly satisfying. Plus, it’s packed with flavor while being grain-free and Whole30-friendly.
The tangy and spicy notes of vinegar, combined with aromatic spices, create an unforgettable taste experience that’s totally customizable. Feel free to adjust the heat level by adding more or less chili, or even swap out the lamb for chicken or tofu if you’re feeling fancy (or need a budget-friendly option)!
This isn’t just any curry; it’s your ticket to a delicious dinner without the guilt. Get ready to impress your friends with this one!
Serving and Pairing Suggestions:
Serving this Paleo Indian Lamb Vindaloo is a breeze! Pair it with Wild Rice Pilaf for a great textural contrast, or spoon it over Zucchini Noodles with Pesto for a fresh twist.
For a side dish that complements the spicy notes, try some Vegetarian Spring Rolls with Sweet Chili Sauce. And don’t forget to hydrate with a refreshing Watermelon Agua Fresca – it’s the perfect balance to all that flavor.
Tips and Notes:
- Quality Ingredients: Choose grass-fed lamb if possible for better flavor and health benefits.
- Make It Ahead: This dish actually gets better after a day in the fridge. Cook it the day before for an even richer taste.
- Vegetable Add-Ins: Feel free to toss in some chopped spinach or cauliflower for a veggie boost.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Don’t miss out on trying this amazing dish! Dive into the flavors of Indian cuisine today, and let me know how it goes!
Paleo Indian Lamb Vindaloo
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Sharp knife
- 1 Spatula
Ingredients
- 2 pounds lamb shoulder - cut into cubes
- 2 tablespoons coconut oil - for cooking
- 1 large onion - finely chopped
- 4 cloves garlic - minced
- 2 tablespoons ginger - minced
- 2 tablespoons apple cider vinegar - adds tanginess
- 1 tablespoon chili powder - adjust to heat preference
- 1 teaspoon turmeric powder - for color and flavor
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper - for a kick
- 1 can 14 oz coconut milk - for creaminess
- Salt - to taste
- Fresh cilantro - for garnish
Instructions
- In a large pot, heat coconut oil over medium heat and sauté onions until translucent.
- Add garlic and ginger, cooking for an additional minute until fragrant.
- Stir in the lamb cubes and brown on all sides.
- Add the spices: chili powder, turmeric, cumin, coriander, and black pepper. Mix well.
- Pour in the apple cider vinegar and coconut milk. Bring to a simmer.
- Reduce heat to low, cover, and let cook for 1 hour, stirring occasionally.
- Taste and adjust salt if necessary. Garnish with fresh cilantro before serving.