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.
Ingredients
Vindaloo
- 1 lb lamb stew meat
- 1 medium onion, thinkly sliced into half rings
- 4 cloves garlic, crushed
- ¾ cup canned coconut milk
- 1¼ cup water
- 3 tablespoon coconut oil
- 1½ tablespoon dijon or grainy mustard (sub horseradish powder + 2 tablespoon water if AIP)
- 1½ teaspoon cumin (omit for AIP)
- 1½ teaspoon turmeric
- 1 teaspoon red wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon white pepper (omit for AIP)
- ¼ teaspoon cinnamon
Cauliflower Rice
- 4 cups cauliflower, riced (1 small head)
- 2 tablespoon olive oil
- ¼ teaspoon salt
Blanched Bok Choy (optional)
- 2-4 heads baby bok choy, depending on size
Instructions
Vindaloo
- Make the spice paste by combining and stirring together the mustard, cumin, turmeric, vinegar, ginger, white pepper, cinnamon and salt.
- 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.
- 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).
- Add the meat and brown (~3 minutes), stirring occasionally.
- Add the coconut milk and water to the pan, then cover.
- Bring to a boil before lowering the heat to medium (the liquid should be at a steady simmer.)
- Cook for 60 minutes, or until meat is tender, stirring occasionally.
- Once lamb is finished, put cauliflower rice on a plate topped with vindaloo and blanched bok choy on the side. Serve immediately.
Cauliflower Rice
- While the lamb is cooking, rice the cauliflower in a food processor and drizzle with olive oil/salt.
- Cook in a saute pan on medium-high for 3 minutes and set aside.
Blanched Bok Choy (optional)
- Bring a large pot of salted water to a boil.
- Chop off bottoms of bok choy and remove small, inner leaves.
- Add boy choy to boiling water for 2 minutes then strain and drizzle with olive oil and salt, if desired.
Notes
- 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.
- Make sure to use coconut milk that is free of binders or other chemicals for the best taste.
- Not into lamb meat? No problem. Sub your favorite stew meat here instead (I recommend pork or beef.)
Nutrition
Serving: 1gCalories: 456kcalCarbohydrates: 13gProtein: 27gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 74mgSodium: 907mgPotassium: 837mgFiber: 4gSugar: 5gVitamin A: 37IUVitamin C: 53mgCalcium: 69mgIron: 4mg
Tried this recipe?Let us know how it was!