Grass-Fed Goat Vindaloo

A great spicy meal you all will enjoy.


1¼ lbs. Grass-Fed Goat Shoulder/Arm Roast or Leg of Lamb or Lamb Roast
2 Tbsp. fennel seeds
1 tsp cumin powder
10 black peppercorns
6 cloves or sub 1 Tbsp. nutmeg
3-inch cinnamon piece
½ tsp mustard ground
1 Tbsp. chilli powder
1 to 3 tsp Chipotle chilli powder (spicy)
¼ tsp turmeric
⅔ tsp salt
¼ c apple cider vinegar
1 tsp coconut sugar
¼ c water
2 Tbsp. minced garlic
2 Tbsp. ginger, peeled and sliced
4 Tbsp. macadamia nut oil
1 c very fine chopped onion
5 sprigs thyme or 1 sprig curry leaves fresh not dried
2 tsp honey
1½ to 2 c hot water (or as needed)


1. Add all the spices—coriander, cumin, black pepper, cinnamon, cloves, chili powder, chipotle powder, mustard, and salt to a small grinder jar. Make a fine powder.
3. Add coconut sugar, ginger, garlic, and vinegar. Grind to a smooth paste adding one to two tablespoons more water if required.
4. Taste test this and add more salt or vinegar or red chilli powder to taste.
5. Marinate the lamb with paste. Cover and rest overnight.

1. When you are ready to cook the vindaloo, take it out of the refrigerator and set aside to allow it to reach room temperature.
2. Very finely chop the onion.
3. Heat oil in a pan or a Dutch oven or a brasier.
4. Add the onions and saute them on a medium heat until golden.
5. Add the marinated lamb and begin to saute on a medium high heat for five minutes. You will see that the vindaloo paste begins to smell good and leave the sides of the pan. At this stage cover and cook for three minutes on a medium to medium-low heat.
6. Add the thyme leaves and saute for two minutes. Pour one cup boiling hot water and mix well.
7. Let lamb vindaloo cook for 1½ hours or until tender. Keep stirring every 15 minutes. You will need to add more hot water in batches after 40 minutes.
8. You know the goat is done when the meat is soft and fork tender. Cut goat up into bite size pieces. Taste test for salt and add honey at this stage and cook further, about 10 to 15 minutes, without covering to evaporate the excess water.

Vindaloo tastes best the next day. Serve it over cauliflower rice or spaghetti squash or zucchini noodles.


Submitted by Sandra Slanker