Conner Family Recipes
Lamb Vindaloo
8 servings
doses5 minutes
tempo ativo45 minutes
tempo totalIngredientes
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)
Instruções
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.
Informação Nutricional
Tamanho da Dose
-
Calorias
196 kcal
Gordura Total
7 g
Gordura Saturada
-
Gordura Insaturada
-
Gordura Trans
-
Colesterol
-
Sódio
53 mg
Carboidratos Totais
16 g
Fibra Alimentar
3 g
Açúcares Totais
-
Proteína
17 g
8 servings
doses5 minutes
tempo ativo45 minutes
tempo total