Lose yourself in this fragrant, flavourful Goan lamb vindaloo.
Ingredients
- 2 tablespoons vegetable oil
- 4 (950g) lamb leg chops, trimmed, cubed
- 2 medium red onions, cut into thin wedges
- 3 garlic cloves, finely chopped
- 3cm piece fresh ginger, peeled, finely grated
- 1/4 cup vindaloo curry paste
- 2 1/2 tablespoons white vinegar
- 1 small green chilli, sliced
- 3 medium tomatoes, chopped
- 1 1/2 teaspoons brown sugar
- Steamed basmati rice, to serve
- Cucumber raita (see note), to serve
Method
- Step 1Heat oil in a large, heavy-based saucepan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl.
- Step 2Add onion and garlic to pan. Reduce heat to medium-low. Cook, stirring occasionally, for 2 to 3 minutes or until onion has softened. Add ginger. Cook for 30 seconds. Increase heat to high. Return lamb to pan. Add curry paste, vinegar and chilli. Cook, stirring, for 2 minutes or until fragrant. Add tomato, sugar and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 40 minutes or until meat is tender. Serve with rice and raita.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
3157 kj
Energy
59g
Fat Total
15g
Saturated Fat
5g
Fibre
45g
Protein
145mg
Cholesterol
156.98mg
Sodium
8g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
To make cucumber riata, combine 1 cup plain yoghurt with 1 small grated Lebanese cucumber and 1/4 teaspoon ground cumin.
- Author: Michelle Noerianto & Kim Coverdale
- Image credit: Mark O'Meara and Steve Brown
- Publication: Super Food Ideas
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