Lamb vindaloo (whole30-compatible)

An Indian lamb dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 3 h

Organic sourcing

Onions and ginger are on the Dirty Dozen. Consider buying them organic for lower pesticide exposure. Lamb is often pasture-raised, but organic options offer better quality standards.

Ingredients

• 800 g lamb shoulder, cut into cubes
• 3 tbsp white wine vinegar
• 3 tbsp extra-virgin olive oil
• 2 medium onions, finely chopped
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 dried red chilies
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 4 cloves
• 4 green cardamom pods, lightly crushed
• 1 bay leaf
• 1 cup water
• to taste sea salt

Method

1. In a bowl, combine the lamb with 2 tablespoons of vinegar and a pinch of salt; marinate for 30 minutes.
2. Heat 2 tablespoons of olive oil in a large pot over medium heat, then fry the onions until golden brown.
3. Add the garlic, ginger, and dried chilies to the onions; cook until aromatic.
4. Stir in the coriander, cumin, turmeric, and cinnamon; cook for 1 minute.
5. Add the marinated lamb to the pot and brown on all sides.
6. Pour in the remaining vinegar, add cloves, cardamom, bay leaf, and water. Stir well.
7. Bring to a boil, then reduce the heat and cover. Simmer gently for about 2 to 2.5 hours until the lamb is tender.
8. Adjust the seasoning with salt before serving, and drizzle with the remaining olive oil.

Notes

• Serve with cauliflower rice for a complete meal.
• Adjust chili quantity for heat preference.
• Dish can be made a day ahead to enhance flavors.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Indian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.