Lamb Vindaloo

This easy nightshade-free lamb vindaloo is packed with flavor and makes great leftovers! It’s Paleo, Whole30 & Top 8 friendly with an AIP option.

Raise your hand if you love easy and delicious dinner recipes! Cooked in a skillet and full of flavor, this vindaloo, traditionally a popular dish in India, definitely fits the bill. While I have labeled this recipe as Paleo, I’ve also included an option for those adhering to the Autoimmune Protocol (AIP) diet. In addition, the Paleo ingredients are completely nightshade-free. Serve it over cauliflower rice with a side of blanched bok choy to round out this wholesome, tasty meal!

Jump to:

• Ingredients
• Instructions
• Tips & Tricks
• Recipe

Ingredients

Vindaloo

• 1 lb lamb stew meat (or meat of choice)
• Onion
• Garlic, crushed
• Canned coconut milk
• Water
• Coconut oil
• Dijon or grainy mustard (sub horseradish powder + 2 tablespoon water if AIP)
• Cumin (omit for AIP)
• Turmeric
• Red wine vinegar
• Salt
• Ground ginger
• White pepper (omit for AIP)
• Cinnamon
• 2-4 heads baby bok choy (optional)

Cauliflower Rice

• Cauliflower, riced (1 small head)
• Olive oil
• Salt

See recipe card for quantities.

Instructions

Vindaloo

1. Make the spice paste by combining and stirring together the mustard, cumin, turmeric, vinegar, ginger, white pepper, cinnamon and salt.
2. Heat the oil in a large saute pan over high heat. Add the onion and fry for 15-20 minutes, until slightly charred, stirring occasionally.
3. Turn down the heat to medium-high and add the garlic. Stir, until fragrant (~30 seconds) then put in the spice paste and cook until fragrant (~30 seconds).
4. Add the meat and brown (~3 minutes), stirring occasionally.
5. Add the coconut milk and water to the pan, then cover.
6. Bring to a boil before lowering the heat to medium (the liquid should be at a steady simmer.)
7. Cook for 60 minutes, or until meat is tender, stirring occasionally.
8. Once lamb is finished, put cauliflower rice on a plate topped with vindaloo and blanched bok choy on the side. Serve immediately.

Cauliflower Rice

1. While the lamb is cooking, rice the cauliflower in a food processor and drizzle with olive oil/salt.
2. Cook in a saute pan on medium-high for 3 minutes and set aside.

Blanched Bok Choy (optional)

1. Bring a large pot of salted water to a boil.
2. Chop off bottoms of bok choy and remove small, inner leaves.
3. Add boy choy to boiling water for 2 minutes then strain and drizzle with olive oil and salt, if desired.

Hint: When lamb meat is undercooked you will end up with a chewy, rubbery texture! If at the end of the cooking time you are experiencing this, let it cook for longer.

Tips & Tricks

1. When lamb meat is undercooked you will end up with a chewy, rubbery texture! If at the end of the cooking time you are experiencing this, let it cook for longer.
2. Make sure to use coconut milk that is free of binders or other chemicals for the best taste.
3. Not into lamb meat? No problem. Sub your favorite stew meat here instead (I recommend pork or beef.)

Recipe