11.27.17

Skillet Lamb Vindaloo (Paleo and Whole30 Approved)

Indian food is just the most comforting, delicious thing to eat when it is cold outside. It’s so filling and full of flavor– and, if you make it at home it’s super easy to keep it clean, like I did here with this Paleo + Whole30 approved Skillet Vindaloo. 

Vindaloo is my husband’s favorite, go-to Indian dish when we are dining out. So, I knew I had to try and recreate this for him. For his birthday this year, I whipped this up and it was so easy and packed with SO MUCH flavor. You can also replace the lamb meat with whatever meat your heart desires… chicken, beef, goat or lamb work best… but you do you. I prefer it with Chicken, but my hubby is all about the lamb or goat vindaloo! I have no clue where to buy goat meat, so I just stuck with lamb here. 

So whip this up for dinner sometime soon and fill up with so much warmth and deliciousness

Lamb Vindaloo
Serves 6
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 1 tbsp. ground cumin
  2. 1 tbsp. ground coriander
  3. 1 tbsp. ground turmeric
  4. 1 tbsp. curry powder
  5. 1/4 tsp. ground cloves
  6. 1/4 tsp. ground cardamom
  7. 1/8 tsp. cayenne pepper (optional for heat, or more for spicier!)
  8. 1 bayleaf
  9. 2 anahiem green chiles (or 1 green bell pepper), diced small
  10. 1 yellow onion, diced smalled
  11. 2.5 lbs. boneless leg of lamb, cut into bite sized cubes (or meat of choice!)
  12. kosher salt, to taste
  13. pepper, to taste
  14. 2 tbsp. ghee
  15. 2 cloves of garlic, finely chopped
  16. 2 tbsp. tomato paste
  17. 1/2 cup full fat, unsweetened coconut milk (blended so that it is no longer separated)
  18. 1/2 cup beef broth (or more if you prefer a thinner sauce)
  19. 2 tbsp. vinegar
  20. 1 tsp. freshly grated ginger
  21. cilantro, for serving
Instructions
  1. Heat a skillet over medium-high heat with 2 tbsp. olive oil. When hot, add the cubed meat and cook until just cooked through and browned on all sides.
  2. Drain off excess fat. Transfer cooked meat to a plate and set aside.
  3. Add the ghee with the diced onions and peppers and saute for about 5 minutes salt and pepper.
  4. Add the garlic and the tomato paste, saute 2 more minutes.
  5. Add in the cumin, coriander, turmeric, curry powder, cloves, cayenne, cardamom and saute for 1 minute.
  6. Add in the coconut milk, beef broth, vinegar and stir until well combined.
  7. Add back in the meat, the bay leaf, and the grated ginger. Stir until combined. Reduce heat to medium low or low depending on your stovetop (you want it to be simmering), cover and let cook for 20-30 minutes in the vindaloo sauce.
  8. Discard bayleaf before serving. Taste, add salt and pepper, if needed.
  9. Top with cilantro and serve with basmati or cauliflower rice. Enjoy!
The Defined Dish http://www.thedefineddish.com/

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