After doing Chapman’s Peak Drive and strolling Noerdhook Beach last week, Fiance and I stopped by one of our favorite bars in a little farm village called The Toad. They have famous pictures throughout the restaurant that the toad makes an appearance in. It’s truly as fantastic as it sounds!
Although I eventually got a pizza with salami, camembert cheese, and green figs (HOLY OH MY GOSH), I seriously debated getting the lamb vindaloo. I haven’t had it before, and any spicy curry-type dish always manages to catch my eye. After thinking about it for a few days, I decided to make some myself!
This is very similar to a traditional curry but with the addition of vinegar and even spicier. I recommend letting this cook for as long as you can. In fact, this recipe is ideal for your crockpot! >>> Side note: as sad as I am about leaving Cape Town on Sunday, I’m super excited to be back in my fully stocked kitchen! Crockpot and KitchenAid, oh how I’ve missed you.
We had ours over rice, but it would be great with a flatbread like roti or naan. I ate the leftovers as is. With the addition of potatoes, it’s very similar to a stew. I’ve made it with beef instead of lamb and it was delicious.
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
- 1 tbsp olive oil
- 1 onion, diced
- 3 tsp minced garlic
- 1/2 inch piece of ginger, peeled and grated
- 1 green chile, minced
- 1 pound boneless lamb shoulder, cut into 1 inch cubes
- 1 tbsp dijon mustard
- 3 tbsp red wine vinegar
- 1/2 cup tomato sauce
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp cinnamon
- 1 cup beef stock
- 1 medium sized potatoes, diced into 1-inch cubes
- 1 bay leaf
- In a large, heavy-bottomed stockpot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, garlic, ginger, and chile. Cook, stirring occasionally, until onion begins to soften (about 5 minutes).
- Season the lamb with salt and pepper. Add to the stock pot and brown on all sides.
- Add the mustard, red wine vinegar, tomato sauce, and spices to the stock. Cook, stirring occasionally, for 3-5 minutes, or until spices are fragrant.
- Add the beef stock, potatoes, and bay leaf. Add water if necessary to just cover potatoes and meat.
- Cook with the lid on for 45 minutes to 1 hour, or until lamb is tender.
- Serve over rice or with flatbread, such as naan.
You can make this dish with chicken or beef in place of lamb.