Paleo Indian Lamb Vindaloo
This Paleo-friendly Lamb Vindaloo is a spicy, tangy dish rich in flavor, perfect for a wholesome family meal or a cozy dinner.
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.
Notes
For an extra spicy kick, add more chili powder or fresh chilies.
You can substitute lamb with chicken or beef if preferred.
Serve with cauliflower rice for a complete Paleo meal.
Nutrition
Serving: 200gCalories: 320kcalCarbohydrates: 8gProtein: 26gFat: 22gSaturated Fat: 18gCholesterol: 95mgSodium: 300mgFiber: 1gSugar: 2g
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