Instructions

1. 1

   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.

   ⏱️ 7 min

   
2. 2

   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.

   ⏱️ 1 min

   
3. 3

   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.

   ⏱️ 2 min

   
4. 4

   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.

   ⏱️ 35 min

   
5. 5

   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.

   ⏱️ 5 min•🌡️ 400

   
6. 6

   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.

   ⏱️ 5 min•🌡️ 400

   
7. 7

   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.

   ⏱️ 3 min

   
8. 8

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

   ⏱️ 1 min

   
9. 9

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

   ⏱️ 1 min

   

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Nutrition Facts (per serving)