By emensah m
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onions and sauté until translucent, about 5 minutes.
Stir in the vindaloo paste and cook for 2 minutes, allowing the spices to release their aroma.
Add the cubed lamb to the pan and cook until browned on all sides, about 5-7 minutes.
Pour in the coconut milk and stir well to combine with the lamb and spices.
Season with salt and black pepper, then reduce the heat to low and cover the pan. Let it simmer for 35-40 minutes, or until the lamb is tender.
Taste and adjust seasoning if necessary, then serve hot with rice or naan bread.
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This Indian Main Course recipe is ready in 1 hour and features Lamb, Vindaloo paste, Coconut milk and other delicious ingredients. Contains 520 calories total.
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onions and sauté until translucent, about 5 minutes.
Stir in the vindaloo paste and cook for 2 minutes, allowing the spices to release their aroma.
Add the cubed lamb to the pan and cook until browned on all sides, about 5-7 minutes.
Pour in the coconut milk and stir well to combine with the lamb and spices.
Season with salt and black pepper, then reduce the heat to low and cover the pan. Let it simmer for 35-40 minutes, or until the lamb is tender.
Taste and adjust seasoning if necessary, then serve hot with rice or naan bread.
Calories per Serving: 520
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