Lamb Vindaloo

• porcje: 8 servings
• czas aktywny: 5 minutes
• całkowity czas: 45 minutes

Składniki

3 cloves garlic (minced)

1 inch ginger (minced)

1 small green chili (sliced)

2 1/2 tablespoons white vinegar

3 large tomatoes (quartered)

2 pounds lamb leg (diced)

1/4 cup vindaloo paste (or curry paste)

2 tablespoons ghee (or butter)

2 small onions (chopped)

3 small potatoes (chopped)

Wskazówki

Add the garlic, ginger, white vinegar, chili, and tomato in a blender and blend until smooth.

Add the marinade in a bowl with the lamb, along with the curry paste. Mix well, until all the lamb is well coated.

Add the ghee to a Dutch oven or deep pot. Once hot, add the onion and cook until tender. Add the lamb, followed by the water, and bring it to a boil. Add the potatoes and reduce the heat to a simmer. Let everything simmer, uncovered, for 40-45 minutes, or until the potatoes are tender.

Wartości Odżywcze

• Kalorie: 196 kcal
• Tłuszcz Całkowity: 7 g
• Sód: 53 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 3 g
• Białko: 17 g