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SLOW-COOKER LAMB VINDALOO – paleo recipe
Stav Kogan

SLOW-COOKER LAMB VINDALOO

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Servings: 6 servings
Calories: 415
Ingredients Method Nutrition

Ingredients
  

  • 6 dried chili peppers
  • ½ yellow onion, diced
  • 4 cloves garlic, crushed
  • 2 tsp (10 g) fresh ginger, grated
  • 1 tsp (3 g) ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground turmeric
  • 1 tbsp (8 g) coriander
  • 1 tbsp (8 g) cumin
  • 1 tsp (5 g) fenugreek
  • 1 tsp (5 g) sea salt
  • 2 tbsp (30 ml) distilled white vinegar
  • 2 lbs (900 g) of lamb (shoulder or stew meat)
  • 2 tbsp (30 g) of ghee
  • ½ cup (120 ml) Beef Broth

Method
 

  1. COOKING INSTRUCTIONS Soak chili peppers in warm water for 30 minutes.
  2. In a food processor, combine chili peppers and all other paste ingredients.
  3. Spread the paste over the lamb and marinate for at least several hours, up to overnight. Brown the lamb in 2 tablespoons/28 g of ghee. This may have to be done in batches.
  4. Place lamb with remaining paste in the slow cooker and add broth.
  5. Cook on low for 6–8 hours.

Nutrition

Calories: 415kcalCarbohydrates: 8gProtein: 38gFat: 25g

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