Lamb Vindaloo

Ingredients

• •2 lbs lamb shoulder, cubed
• •3 tablespoons vegetable oil
• •2 medium onions, sliced
• •4 cloves garlic, minced
• •1 tablespoon ginger, minced
• •3 tablespoons vindaloo curry paste
• •1 cup coconut milk
• •1/2 cup beef broth (gluten-free)
• •2 tablespoons white vinegar
• •1 teaspoon salt
• •1/2 teaspoon black pepper

Directions

1. 1Heat oil in a large pot over medium-high heat and brown the lamb in batches, then set aside.
2. 2In the same pot, sauté onions until golden, then add garlic and ginger, cooking for 1 minute.
3. 3Stir in the curry paste and cook for 2 minutes until fragrant.
4. 4Return the lamb to the pot and add coconut milk, broth, vinegar, salt, and pepper.
5. 5Bring to a simmer, cover, and cook for 40-45 minutes until the lamb is tender, stirring occasionally.
6. 6Taste and adjust seasonings as needed, then serve hot with rice or naan bread.

💡 Slow cooker: brown the meat first, then cook LOW 6–7 hours, or HIGH 3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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