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black plate with steamed white rice and lamb vindaloo with carrots and peas and fresh naan

Lamb Vindaloo

rice, naan, peas, yogurt-mint sauce

STARS

Braise tender pieces of lamb with a vindaloo sauce until fall-from-the-fork tender. Spoon the stew over a blend of rice and peas with fingerling potatoes added for heartiness. Add toasted naan on the side to scoop up the yumminess as well as minted yogurt sauce.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  45 minutes
Active Time:  30 minutes
Ingredients

Spiced Lamb

  • 1 teaspoon ground ginger
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 garlic cloves, minced
  • 2 lemons, juiced
  • 2 pounds lamb shoulder, cut into 1-inch pieces

Vindaloo Stew

  • 4 tablespoons canola oil, divided
  • 2 tablespoons vindaloo paste
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 15-ounce can crushed tomatoes
  • 4 large fresh tomatoes, diced into 1/4-inch pieces
  • 2 cups water or broth
  • 1/2 cup cilantro, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound fingerling potatoes, halved
  • 1 1/2 cups green peas

Cardamom Rice

  • 1 cup basmati rice
  • 1 teaspoon cardamom pods
  • 2 garlic cloves, minced

Mint Yogurt

  • ¼ cup sour cream
  • ½ cup plain yogurt
  • 2 tablespoons minced mint leaves
  • 2 tablespoons minced cilantro leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Naan, for serving
Directions
1
In a mixing bowl, combine the ginger, paprika, coriander, turmeric, cayenne, cumin, salt, pepper, garlic and lemon juice to make a paste. Drain the lamb of any excess juices, then add to the bowl with the spice mix and toss to coat fully, rubbing the spices into the meat.
2
In a large pot, heat 2 tablespoons of oil over high heat. Add the lamb and sear on all sides, working in batches to avoid crowding the pan. Place the seared lamb on a plate.
3
Heat another 2 tablespoons of oil in the pot over medium heat. Add the vindaloo paste, onion, garlic, ginger, crushed tomatoes, diced tomatoes, water, cilantro, salt, and pepper. Bring to a simmer, stirring. Turn off the heat and blend the sauce until smooth with an immersion blender.
4
Return the seared lamb to the sauce in the pot, along with the potatoes, and bring to a simmer over medium heat. Cook for 20-30 minutes, until the lamb and potatoes are cooked through and flavorful. Fold in the peas.
5
Meanwhile, place the rice, cardamom, garlic, 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce to low, cover, and cook until the grains are tender, about 20 minutes. 
6
Combine all of the mint yogurt ingredients in a small bowl. Whisk well and season to taste. 
7
Divide the cardamom rice between bowls, top with lamb vindaloo and mint yogurt. Serve with naan on the side.

Lamb Vindaloo

rice, naan, peas, yogurt-mint sauce

STARS

Braise tender pieces of lamb with a vindaloo sauce until fall-from-the-fork tender. Spoon the stew over a blend of rice and peas with fingerling potatoes added for heartiness. Add toasted naan on the side to scoop up the yumminess as well as minted yogurt sauce.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  45 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Spiced Lamb

  • 1 teaspoon ground ginger
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 garlic cloves, minced
  • 2 lemons, juiced
  • 2 pounds lamb shoulder, cut into 1-inch pieces

Vindaloo Stew

  • 4 tablespoons canola oil, divided
  • 2 tablespoons vindaloo paste
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 15-ounce can crushed tomatoes
  • 4 large fresh tomatoes, diced into 1/4-inch pieces
  • 2 cups water or broth
  • 1/2 cup cilantro, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound fingerling potatoes, halved
  • 1 1/2 cups green peas

Cardamom Rice

  • 1 cup basmati rice
  • 1 teaspoon cardamom pods
  • 2 garlic cloves, minced

Mint Yogurt

  • ¼ cup sour cream
  • ½ cup plain yogurt
  • 2 tablespoons minced mint leaves
  • 2 tablespoons minced cilantro leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Naan, for serving

Directions

1
In a mixing bowl, combine the ginger, paprika, coriander, turmeric, cayenne, cumin, salt, pepper, garlic and lemon juice to make a paste. Drain the lamb of any excess juices, then add to the bowl with the spice mix and toss to coat fully, rubbing the spices into the meat.
2
In a large pot, heat 2 tablespoons of oil over high heat. Add the lamb and sear on all sides, working in batches to avoid crowding the pan. Place the seared lamb on a plate.
3
Heat another 2 tablespoons of oil in the pot over medium heat. Add the vindaloo paste, onion, garlic, ginger, crushed tomatoes, diced tomatoes, water, cilantro, salt, and pepper. Bring to a simmer, stirring. Turn off the heat and blend the sauce until smooth with an immersion blender.
4
Return the seared lamb to the sauce in the pot, along with the potatoes, and bring to a simmer over medium heat. Cook for 20-30 minutes, until the lamb and potatoes are cooked through and flavorful. Fold in the peas.
5
Meanwhile, place the rice, cardamom, garlic, 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce to low, cover, and cook until the grains are tender, about 20 minutes. 
6
Combine all of the mint yogurt ingredients in a small bowl. Whisk well and season to taste. 
7
Divide the cardamom rice between bowls, top with lamb vindaloo and mint yogurt. Serve with naan on the side.