Lamb Vindaloo

Lamb Vindaloo is a fiery and aromatic curry originating from the Indian state of Goa, where it evolved from a Portuguese marinade. It features tender chunks of lamb simmered in a bold, tangy sauce made from a paste of vinegar, garlic, ginger, and a complex blend of spices like Kashmiri chilies, cumin, and mustard seeds.

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🍽️ Nutrition at a glance

This dish is high in protein from the lamb and moderate in fat, with minimal carbohydrates unless served with rice or bread. A typical serving provides a good source of iron, zinc, and B vitamins, and generally ranges from 350 to 500 calories.

Nutrition breakdown

Calories	450 kcal
Protein	35 g
Carbs	15 g
Fat	28 g
Fiber	3 g
Sugar	5 g
Sodium	1200 mg
Iron	4.5 mg
Zinc	6.5 mg
Vitamin B12	3.5 mcg
Potassium	650 mg
Phosphorus	320 mg
Vitamin B6	0.5 mg
Niacin (B3)	9 mg
Selenium	25 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Vindaloo is a fascinating culinary hybrid, its name derived from the Portuguese 'vinha d'alhos' (wine and garlic marinade), which was adapted in Goa using local vinegar and spices. Its signature heat and tanginess make it a standout dish that reflects centuries of cultural exchange along trade routes.