LAMB VINDALOO RECIPE & NUTRIONAL CHART

Ingredients

2 pounds boneless lean lamb, cubed 1 1/2 cup rice vinegar 1/2 cup water 2 tsp black peppercorns, roughly pounded 2 tbsp minced garlic 4 tsp red chili powder (cayenne) 4 serrano green chilies, minced 4 tbsp canola oil 2 tbsp grated ginger root 2 large red onions, peeled and finely chopped 12 whole dried red chilies, roughly pounded 2 (1-inch) cinnamon stick 1 tsp turmeric powder

Directions

In a nonreactive bowl, combine the rice vinegar, water, black pepper, garlic, red chili powder, and green chilies. Add the lamb and coat evenly with the marinade. Refrigerate, covered for 1 hour.

In a deep pan, heat the oil. Add the ginger root and saute for about 10 seconds. Add the onion and saute for abotu 7 - 8 minutes or until golden brown.

Add the red chilies, cinnamon stick, and turmeric powder; saute for 20 seconds.

Remove the lamb pieces from the marinade and set the marinade aside. Add the lamb and saute on high heat for about 10 minutes or until the lamb is browned and the oil starts to separate from the mixture. Add the marinade and bring to a boil. Reduce heat and simmer, covered for about 30 to 45 minutes or until the lamb is tender. Serve hot.

Makes 5 (1 cup) servings

Number of Servings: 5

Nutritional Info

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 377.3

• Total Fat: 21.1 g
• Cholesterol: 117.9 mg
• Sodium: 122.0 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 1.7 g
• Protein: 37.8 g