Lamb Vindaloo

This lamb vindaloo is spicy and full of flavor. It can easily be adapted for the crockpot!


– 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 – Salt – Pepper – 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.