Spicy Coconut Lamb Vindaloo
Experience the tantalizing fusion of spices with this unique Lamb Vindaloo. Unlike traditional recipes that deliver an immediate punch of heat, this version introduces a slow and seductive build-up of spiciness, courtesy of coarser crushed red pepper and creamy coconut milk. It’s an exciting twist that trickles onto your taste buds, luring even heat-averse diners into savoring each spicy morsel. Tender pieces of perfectly spiced lamb, bathed in a luscious and aromatic curry sauce, create a comforting dish that is best enjoyed over steaming Basmati rice. Perfect for gatherings or cozy family dinners, this dish invites you to explore the rich and complex flavors of Indian cuisine, with the harmonious blend of spices making every bite a delightful adventure.
8
Servings
546
Calories
11
Ingredients
Ingredients
Prepared whole grain mustard
4 tablespoons (none)
Cumin
1 1/2 tablespoons (ground)
Turmeric
2 teaspoons (ground)
Crushed red pepper flakes
2-4 tablespoons (depending on your constitution)
Salt
1 tablespoon (none)
Red wine vinegar
1 tablespoon (none)
Vegetable oil
4 tablespoons (none)
Onions
2 (halved and sliced thinly)
Garlic cloves
12 (minced and crushed)
Boneless leg of lamb
5 pounds (fat removed and cut into 1-inch chunks)
Coconut milk
1 (13.5 ounce) can (none)
Instructions
1
In a glass bowl, mix together the whole grain mustard, cumin, turmeric, crushed red pepper flakes, salt, and red wine vinegar to create a fragrant spice blend.
2
In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the sliced onions and cook until they turn golden brown, stirring occasionally to prevent burning.
3
Add the minced garlic to the onions and sauté for an additional 30 seconds, allowing the garlic to release its aroma without burning.
4
Stir in the spice mixture, frying it for about a minute to enhance the flavors and aromas.
5
Add the lamb chunks to the pot, stirring well to coat them in the spices. Brown the meat for approximately 5 minutes.
6
Pour in the coconut milk, stirring to combine, then add enough water to just cover the meat.
7
Increase the heat to bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 75 minutes, allowing the flavors to meld and the lamb to become tender.
8
Serve the curry hot over freshly cooked Basmati rice for a delicious and satisfying meal.
Nutrition Information
40g
Fat
16g
Carbs
37g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Coconut Lamb Vindaloo?
It is a fusion dish featuring tender lamb in an aromatic curry sauce made with whole grain mustard, spices, and creamy coconut milk.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What is the calorie count per serving?
Each serving contains approximately 546 calories.
How much protein is in one serving?
There are 37 grams of protein per serving.
What is the fat content of this dish?
Each serving contains 40 grams of fat.
How many carbohydrates are in a serving?
There are 16 grams of carbohydrates per serving.
Does this recipe contain fiber?
Yes, there is 1 gram of fiber per serving.
What type of lamb should I buy?
The recipe calls for 5 pounds of boneless leg of lamb.
How should the lamb be prepared before cooking?
The fat should be removed and the meat cut into 1-inch chunks.
What kind of mustard is used in the spice blend?
The recipe requires 4 tablespoons of prepared whole grain mustard.
How much garlic is needed?
You will need 12 cloves of garlic, minced and crushed.
What gives this Vindaloo its unique heat profile?
The use of coarser crushed red pepper and coconut milk creates a slow and seductive build-up of spiciness.
How much cumin and turmeric are in the recipe?
It uses 1.5 tablespoons of ground cumin and 2 teaspoons of ground turmeric.
What type of vinegar is included in the spice blend?
One tablespoon of red wine vinegar is used.
How should the onions be prepared?
The two onions should be halved and sliced thinly.
What is the first step of the instructions?
Mix mustard, cumin, turmeric, red pepper flakes, salt, and red wine vinegar in a glass bowl to create a spice blend.
How long should the onions be cooked?
Sauté them in vegetable oil until they turn golden brown.
When do I add the garlic to the pot?
Add the garlic after the onions are golden and sauté for an additional 30 seconds.
How long do you brown the lamb chunks?
The lamb should be browned for approximately 5 minutes after being coated in spices.
What is the size of the coconut milk can?
One 13.5 ounce can of coconut milk is required.
How much water should be added to the pot?
Add enough water to just cover the meat after stirring in the coconut milk.
How long does the curry need to simmer?
Once it reaches a boil, cover the pot and simmer on low heat for 75 minutes.
What is the recommended side dish?
This dish is best served hot over freshly cooked Basmati rice.
Is this recipe gluten-free?
Yes, this recipe is tagged as a gluten-free meal.
Can I adjust the spiciness?
Yes, you can use between 2 to 4 tablespoons of crushed red pepper flakes depending on your preference.
What type of oil is used for frying?
The recipe calls for 4 tablespoons of vegetable oil.
Is this a traditional Vindaloo?
It is a unique twist on the traditional recipe that uses coconut milk for a creamier texture.
How much salt is used?
The recipe includes 1 tablespoon of salt.
What category of food does this fall under?
It is categorized as Indian cuisine, specifically a slow-cooked curry.
What makes this dish a 'comfort food'?
The combination of tender lamb and a luscious, aromatic sauce served over rice makes it very satisfying.