Low FODMAP Lamb Vindaloo Goan-Style

Total time6 hr

Prep time30 min

Cook time1 hr 30 min

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Ingredients

4 servings

For the vindaloo paste

8 dried kashmiri chiles, stems and seeds removed
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2 dried arbol or cayenne chiles, stems removed
1 tsp cumin seeds
1 tsp black peppercorns
½ tsp coriander seeds
½ tsp mustard seeds
4 green cardamom pods, seeds only
1 cinnamon stick (about 2 inches)
4 whole cloves
½ tsp turmeric
6 garlic cloves, peeled
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 inch fresh ginger, peeled and roughly chopped
3 tbsp white wine vinegar
1 tbsp water

For the lamb

2 lbs boneless lamb shoulder, cut into 1 ½-inch pieces
1 tsp salt
3 tbsp neutral oil (such as canola oil or vegetable oil)
2 medium yellow onions, finely diced
1 cup water
1 tsp sugar
salt, to taste

For serving

steamed basmati rice, for serving (optional)
fresh cilantro leaves, for serving (optional)

Instructions

1
Soak the Kashmiri and arbol chiles in hot water for 15 minutes until softened, then drain.
2
Combine the drained chiles, cumin seeds, black peppercorns, coriander seeds, mustard seeds, cardamom seeds, cinnamon stick, cloves, turmeric, garlic, ginger, white wine vinegar, and 1 tbsp water in a blender. Blend to a smooth, thick paste, scraping down the sides as needed. The paste should be deep red and cohesive with no large spice pieces remaining.

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