What else can I make with these ingredients?
This recipe may contain allergens
Beyti Sarma
Medium 55 min~610 kcal 9/10
🌶️
Goan Vindaloo
Meat marinates with vinegar, garlic, ginger, chilli, and spices before simmering in a tangy sauce.
Hard⏱️ 5 hr 50 min📖 1 min readServes 6~470 kcal🇮🇳 Indian🌍 Full translation
35 min prep 75 min cook 240 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 5 h 50 min- Prep35 min
- Resting/Marinating4 h
- Cooking1 h 15 min
Ingredients
6 servings
Quick:
- 900 gr Diced lamb
- 0.5 su bardağı(~100 ml) Apple cider vinegar
- 6 diş Garlic
- 1 yemek kaşığı(~15 ml) Ginger
- 2 yemek kaşığı(~30 ml) Kashmiri chile
- 1 tatlı kaşığı(~10 ml) Cumin
- 1 tatlı kaşığı(~10 ml) Mustard seeds
- 2 adet Onions
- 1 su bardağı(~200 ml) Tomato puree
- 1 su bardağı(~200 ml) Yogurt
What else can I make with these ingredients?
Instructions
- 1
Grind the vinegar, garlic, ginger, chile, cumin, and mustard into a paste.
- 2
Marinate the meat with the spice paste for 4 hours.
4 hr240:00 - 3
Fry the onions in oil for 10 minutes until darkened.
10 min10:00 - 4
Add the marinated meat and sear for 8 minutes.
8 min08:00 - 5
Add the tomato puree and 1 cup hot water.
- 6
Cook the vindaloo over low heat for 60 minutes until tender.
1 hr60:00 - 7
Serve hot with yogurt and rice.
💡 Tip: The vinegar-based marinade tenderizes the meat, but boiling the sauce too hard dulls its acidity.
🍽️ Serving suggestion: Balance the heat with basmati rice and cucumber yogurt.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Vitamin B12
Nutrition (per serving)
~470
kcal calories
31
g protein
16
g carbs
31
g fat
Protein 27%Carbs 14%Fat 59%
GI 27 · Low GIGL 4 · Low GL
4.9g
Sugar
1.5g
Fiber
135.6mg
Sodium
16.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
9/10Very filling, for a really hungry day
This recipe may contain allergens
- Mustard
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Goan Vindaloo make?
This recipe serves 6.How long does Goan Vindaloo take?
Prep 35 minutes, cooking 75 minutes, including 240 minutes of passive resting; 350 minutes in total.Is Goan Vindaloo difficult?
This recipe is rated hard.How many calories does Goan Vindaloo have?
Approximately 470 kcal per serving. Protein: 31g, carbs: 16g, fat: 31g.Which allergens does Goan Vindaloo contain?
This recipe contains Mustard, Milk. Check it against your dietary needs.Which cuisine does Goan Vindaloo belong to?
This recipe belongs to Indian cuisine.How many ingredients does Goan Vindaloo need?
This recipe needs 10 ingredients.Is Goan Vindaloo filling?
Satiety bar per serving is 9/10; keeps you full for a long time, made for a very hungry day. The score is based on protein, fiber and the satiety index.
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