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Lamb Vindaloo

This wonderful Indian dish illustrates how much piquancy can be created when a wide variety of spices are combined with the distinctive flavor of lamb. Vindaloos tend to be very hot, but you can make them a bit milder by decreasing the amount of cayenne pepper called for in the recipe or even by substituting coconut milk for the chicken broth.

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cup white wine vinegar
2 large cloves garlic, minced
1 piece (1 inch) fresh ginger, peeled and minced
1 tablespoon ground turmeric
2 teaspoons dry mustard
1 teaspoons ground cumin
1 teaspoon ground coriander
teaspoon coarse salt
teaspoon freshly ground pepper
teaspoon (or less) cayenne pepper
teaspoon ground cardamom
teaspoon ground cinnamon
teaspoon ground cloves
1 shoulder or boneless leg of lamb (1 pounds), cut into 1-inch cubes
1 tablespoon extra virgin olive oil
cup chopped yellow onion
1 cup chicken broth
cup coarsely chopped cilantro leaves


Serves: 4


T o make the Lamb Vindaloo Marinade, combine the white wine vine­gar, garlic, ginger, turmeric, mustard, cumin, coriander, salt, pepper, cayenne, cardamom, cinnamon, and cloves in a large resealable plastic bag and blend well. Add the lamb and turn to coat all over. Seal the bag, and refrigerate for several hours or overnight, turning the lamb at least once.

Heat a large skillet over medium heat for 2 minutes. Add the olive oil and swirl the pan to coat the bottom evenly. Add the onion and sauté for 4 minutes, stirring occasionally. Add the lamb and the Lamb Vindaloo Marinade and sauté over medium-high heat for 5 minutes, stirring frequently. Add the chicken broth and cilantro and bring to a boil. Cover, and simmer over low heat for 30 to 50 minutes or until the lamb is tender.


6g carbohydrates, 301 calories, 36g protein, 14g fat, 2g dietary fiber, 584mg sodium, 109mg cholesterol

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