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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed lamb and sear on all sides until browned, about 5-7 minutes. You may need to do this in batches to avoid overcrowding the pot.

Reduce heat to medium. Add the grated ginger and minced garlic to the pot with the lamb. Sauté for 1 minute until fragrant, stirring constantly.

Pour in the Trader Joe's Vindaloo Curry Simmer Sauce, diced tomatoes (undrained), and thawed Trader Joe's fire roasted bell peppers and onions. Stir to combine all ingredients.

Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the lamb is tender. Stir occasionally to prevent sticking.

While the lamb is simmering, prepare the garlic naan. Preheat oven to 400°F. In a small bowl, combine the melted butter and garlic powder. Brush this mixture evenly over both sides of the frozen Trader Joe's garlic naan.

Place the naan directly on the oven rack or on a baking sheet. Bake for 3-5 minutes, or until warmed through and slightly crispy. If desired, sprinkle with fresh chopped parsley after baking.

Once the lamb is tender, stir in the Trader Joe's organic coconut milk. Heat through for 2-3 minutes, but do not boil after adding the coconut milk.

Taste and adjust seasoning if necessary. Garnish the lamb vindaloo with fresh chopped cilantro.

Serve the Trader Joe's Lamb Vindaloo hot with the warm garlic naan. Optionally, serve alongside cooked Trader Joe's basmati rice.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed lamb and sear on all sides until browned, about 5-7 minutes. You may need to do this in batches to avoid overcrowding the pot.

Reduce heat to medium. Add the grated ginger and minced garlic to the pot with the lamb. Sauté for 1 minute until fragrant, stirring constantly.

Pour in the Trader Joe's Vindaloo Curry Simmer Sauce, diced tomatoes (undrained), and thawed Trader Joe's fire roasted bell peppers and onions. Stir to combine all ingredients.

Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the lamb is tender. Stir occasionally to prevent sticking.

While the lamb is simmering, prepare the garlic naan. Preheat oven to 400°F. In a small bowl, combine the melted butter and garlic powder. Brush this mixture evenly over both sides of the frozen Trader Joe's garlic naan.

Place the naan directly on the oven rack or on a baking sheet. Bake for 3-5 minutes, or until warmed through and slightly crispy. If desired, sprinkle with fresh chopped parsley after baking.

Once the lamb is tender, stir in the Trader Joe's organic coconut milk. Heat through for 2-3 minutes, but do not boil after adding the coconut milk.

Taste and adjust seasoning if necessary. Garnish the lamb vindaloo with fresh chopped cilantro.

Serve the Trader Joe's Lamb Vindaloo hot with the warm garlic naan. Optionally, serve alongside cooked Trader Joe's basmati rice.
