Ingredients
Units
Scale
For the Lamb Meatballs;
- Lamb, ground, raw 120 grams
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Onions, raw 1/2 cup, chopped
- Egg, whole, raw, fresh 1 large
- Gluten Free Bread Crumbs 4 tablespoon
- Extra Virgin Olive Oil, cold pressed 2 tablespoons
For the Pot;
-
Coconut milk, canned or fresh – 2 cup
- water, tap, drinking 2 cup
- Oil, coconut 2 tbsp
- Extra Virgin Olive Oil, cold pressed 2 tablespoons
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Carrots, raw 1 cup chopped
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Broccoli, raw 1 cup chopped
- Onions, raw 1/2 cup, chopped
For the Vindaloo Paste;
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Garlic, raw 3 cloves
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Spices, turmeric, ground 1 tsp
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Spices, cloves, ground 1 tsp
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Ginger root, raw 1 tsp
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Spices, fenugreek seed 1 tsp
- Spices, coriander seed 1 tsp
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Spices, cumin seed 1 tsp, whole
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Spices, cardamom 1 tsp, ground
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Spices, cinnamon, ground 1 tsp
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Peppers, hot chili, red, raw 2 peppers
- Vinegar, apple cider 3 tbsp
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Tomato products, canned, puree, 1 cup
Instructions
Make the Vindaloo paste by combining the ingredients in a blender, and set aside.
To the Meatball mix, add 4 tablespoons of the Vindaloo paste.
Cook the meatballs until medium rare (5 – 7 minutes), and save the juices from the pan.
In a large pot saute the vegetables in coconut oil and EV olive oil for 3 minutes over medium heat. Then add the meatballs and juice, and simmer for 3 more minutes.
Now add the paste, coconut milk, and water to the pot, and let simmer on low heat for 30 – 60 minutes depending on the thickness desired. Season with salt and pepper.
Notes
You could do this vegan by using marinated tofu instead of meatballs
- Serve with wild brown rice, or by itself with a lovely green salad.
- You can change up the vegetables to what you have in season.
- Use lamb chunks, or beef, or chicken, or fish … it’s your palate to satisfy.
- Number of Chilies to your HEAT level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Ethnic Bowls
- Method: one pot
- Cuisine: Indian
Keywords: vindaloo, Indian, lamb, meatballs, one pot,