This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.


Lamb Vindaloo with FCC Chile

Lamb Vindaloo (May also substitute Chicken)
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 tablespoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon FCC Hatch Red Chile Powder
1 tablespoon olive oil
2 cups chopped onion
3 cloves minced garlic
1 tablespoon fresh grated ginger root 
1 tablespoon tomato paste
About a pound of lamb meat cubed
2 large potatoes peeled and cubed 
2cans of diced tomatoes drained (you can also sub in some FCC Red Chile Roast  or add more later, but tomatoes are essential)
1 1/2 cups chicken broth
2 tablespoons of red wine vinegar
1 bay leaf
Salt and pepper to your liking
Step 1.
In a Dutch oven or large pot on medium, toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and the cayenne or FCC Chile powder until they are fragrant, constantly stirring about 2 minutes. Now add the olive oil, onion, garlic, and ginger. Cook until softened.
Step 2
Add the tomato paste and stir until no lumps of tomato are left. You will add the lamb, potatoes, tomatoes (or FCC red roast), chicken broth, wine vinegar, and bay leaf. Bring to a boil and then cover. Reduce heat to med-low and simmer until the potatoes are done and meat is cooked. Usually about 20-30 minutes. Add the salt and pepper to taste.
Serve with basmati rice or naan bread. Mint chutney is also a great condiment. Enjoy!
Recipe by Joe Garcia from Fresh Chile Cookin' Group!
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!


No more products available for purchase

Your cart is currently empty.