Lamb Vindaloo

Name: Lamb Vindaloo
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 2 pounds/900 grams boneless lamb shoulder, cut into large dice; 2 to 3 tablespoons Vindaloo Curry Powder; 4 garlic cloves, minced; 2 cups/480 milliliters Vegetable Stock, Easy Overnight Chicken Stock, or store-bought broth; Leaves and thin stems from 1 bunch cilantro, for garnish; 1 (14.5-ounce/411-gram) can whole peeled tomatoes; Kosher salt to taste; 3 tablespoons vegetable oil; 1 (1-inch/½-centimeter) piece ginger, grated; 1 medium onion, diced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

This is a famously spicy dish from southern India, most associated with the city of Goa. It apparently began as a pork curry, and I encourage you to make it this way, simply adding Slow-Roasted Pork Shoulder after the sauce has cooked properly. But I wanted to use lamb here because I love the way the sweetness of the meat goes with the dramatic seasoning.