This recipe is inspired by the simple recipe of lamb vindala, a dish that’s a favorite of Indian dishes.
Vindalos, the traditional meat stew made from lamb and vegetables, are traditionally made with a combination of spices and herbs, and lamb vindalois are made with the best of both.
I used lamb in this recipe for the first time as a meat substitute and loved it.
Lamb Vindaloo, with a slight spicy flavor, is perfect with chicken and other meats.
The flavorful meat sauce is the backbone of this delicious dish.
You can use a lamb curry sauce, or omit the lamb altogether and use any of the flavors in the sauce.
It’s perfect for serving with rice and vegetables and for an Indian dinner.
Recipe Notes 1.
If you’re using lamb as a veggie substitute, reduce the amount of oil by adding a pinch of cumin, oregano or chili powder to the oil.
If using lamb, you can also add in 1 cup of diced green onions or a handful of fresh parsley.
For the sauce, add 1 tablespoon of vegetable broth, a pinch or two of garlic powder, salt and pepper, and 1 tablespoon more vegetable oil.
If making the sauce from scratch, you could add a few tablespoons of tomato paste or curry powder.
I served this with rice, a side of green peas, a vegetable dish or simply with lamb.
If the lamb is not enough for you, you might want to add in a little extra lamb stock or a few extra cans of chicken stock to get the desired flavor.
If your lamb is a little tough, add in some chopped green onion or parsley for a little added flavor.
If substituting lamb meat for lamb curry, add a bit of chicken broth or vegetable broth to the mixture.
For a more traditional vegetarian version of lamb vindaloo, add green beans or other beans, green peas or carrots, and a pinch each of curry powder and salt and black pepper to the sauce as well.