Lamb on the Menu Why Acana s Lamb Recipes Are a Top Pick

By Isabella Storyclaire

last updated September 16, 2024

Contributions sourced from

Singles, Lamb with Apple RecipeDry Dog Food

Ingredients

Raw lamb (21%), lamb meal (18%), raw lamb organs (liver, kidney, tripe) (16%), whole chickpeas, whole lentils, fish oil (5%), fresh apples (4%), dehydrated sweet potato (4%), lentil fibre, sunflower oil, salt, dried kelp, fresh whole pumpkin, fresh whole butternut squash, dried chicory root, whole cranberries, whole blueberries, turmeric, milk thistle, burdock root, lavender, marshmallow root, rosehips.

ADDITIVES (per kg): Technological additives: Tocopherol extracts from vegetable oils: 121 mg, citric acid: 40 mg. Sensory additives: Rosemary extract: 80 mg Nutritional additives: Taurine: 1500 mg, Choline chloride (choline): 700 mg, Zinc proteinate: 160 mg, Copper proteinate: 5.5 mg, Vitamin B1: 75 mg, Vitamin B2: 15 mg, Vitamin B3: 150 mg, Vitamin B5: 45 mg, Vitamin B6: 26 mg, Vitamin B9: 5.25 mg, Vitamin B12: 0.15 mg, Vitamin E: 250 IU. Zootechnical additives: Enterococcus faecium DSM 10663/NCIMB 10415: 1x10^9 CFU.

CALORIE CONTENT (calculated): Metabolizable energy is 3405 kcal/kg (409 kcal per standard 120 g cup) with calories distributed with 32% from protein, 26% from carbohydrates, and 42% from fat. ACANA LAMB WITH APPLE RECIPE dog food is formulated to meet the nutritional levels established by FEDIAF for All Life Stages, excluding growth of all large size dogs (70 lb or more as an adult).

Singles, Lamb with Apple RecipeDry Dog Food

Composition

Singles, Lamb & Apple RecipeDry Dog Food

Composition

Lamb, lamb meal, lamb liver, sweet potato, whole chickpeas, fish oil, whole lentils, lentil fiber, whole apples, sunflower oil, natural lamb flavor, lambtripe, whole pumpkin, whole cranberries, salt, choline chloride, taurine, dried kelp, zinc proteinate, vitamin E supplement, mixed tocopherols(preservative), selenium yeast, niacin, thiamine mononitrate, calcium pantothenate, pyridoxine hydrochloride, riboflavin, folic acid, vitamin B12supplement, copper proteinate, freeze-dried lamb, dried chicory root, turmeric, citric acid (preservative), rosemary extract, dried Lactobacillusacidophilus fermentation product, dried Bifidobacterium animalis fermentation product, dried Lactobacillus casei fermentation product.

METABOLIZABLE ENERGY: 3405 kcal/kg (388 kcal per 8 oz. cup), with 32% from protein, 26% from carbohydrates, and 42% from fat.

ACANA LAMB & APPLE RECIPE is formulated to meet the nutritional levels established by the AAFCO Dog Food Nutrient Profiles for All Life Stages except for growth of large breed dogs (70lbs or more as an adult)

Lamb Vindaloo Recipe (Goat Vindaloo)

This hearty Lamb Vindaloo is the ultimate Classic comfort food! It is packed with amazing flavors and perfect for a cold day. Lamb Vindaloo is an Indian dish of tender chunks of lamb in a delicious tangy & spicy thick sauce. It goes fantastically with Turmeric Rice, steamed fluffy Basmati Rice, Garlic Naan, Poee, Tandoori Roti, Pita bread or Artisan breads. For a complete meal, have some Kachumber salad and Cucumber raita or Chaas on the side. Its best to make this ahead as the meat develops deeper flavors.

For the uninitiated, Vindaloo is a Goan dish that was derived from the Portuguese Carne de Vinha Dalhos & tweaked by Goans to match the local taste buds. Carne de Vinha Dalhos translates to meat marinated in wine-vinegar and garlic.

During the 15th Century, Portuguese sailors who were exploring India brought with them wooden barrels consisting of pork meat marinated in wine-vinegar and garlic.

Since wine-vinegar was not available in India, Goans marinated their meat in coconut palm wine (toddy). Spices like cloves, cinnamon, black pepper etc were also used.

Vindaloo has travelled all over the world. Though pork is the Goans choice of meat, you will find numerous versions made with different kinds of meat like lamb, chicken, fish, shrimp and even eggs.

About Lamb Vindaloo

This Lamb Vindaloo is made in Goan style where meat is marinated with homemade vindaloo paste which is made of vinegar, garlic, ginger & other spices. It is later slow cooked until the meat is tender & succulent. Cooking red meat in vindaloo paste actually brings out tons of flavors which is not the same when it is made with other kinds of meat like chicken or seafoods.

My recipe will help you make the best lamb vindaloo at home! I have used boneless leg of lamb here, you may use lamb shoulder, goat or other red meat of choice. But do adjust the amount of liquid as required.

You may feel there are a lot of spices used, especially red chilli, garlic and ginger. But the dish isnt too spicy or pungent at all. It has a lovely balance of all the tastes & flavors because it cooks down for long time. Vinegar and jaggery does all this magic!

More similar recipes you may likeLamb KarahiGoat CurryLamb CurryMutton CurryMutton KormaRogan JoshMutton Biryani

How to Make Lamb Vindaloo (Stepwise Photos)

Prepare Vindaloo Paste

1. For the paste, you will deseed 20 dried Kashmiri red chilies and soak them in cup Vinegar & cup hot boiling water until needed. If dried chilies are not available, you may use red chilli powder and skip the step of soaking.

2. Meanwhile gather the spices. Here is what you need

1 teaspoon cumin seeds
2 tablespoons coriander seeds
10 black pepper (or teaspoon ground)
6 cloves
2 to 3 inch cinnamon piece
teaspoon turmeric
to teaspoon salt
teaspoon mustard seeds or ground
25 grams garlic (peeled)
25 grams ginger (peeled and sliced)
1 teaspoon jaggery or brown sugar (I forgot to include)

3. To a small grinder jar, add coriander, cumin, pepper, cloves, cinnamon, mustard & salt. (By mistake I also threw in my turmeric here. Add it to the chicken later while marinating. Turmeric stains your grinder)

4. Make a fine powder.

5. Add the jaggery, ginger, garlic, red chilies and vinegar (chili soaked).

6. Make a smooth paste. Taste test and adjust salt as required. My red chilies were just not spicy at all, so I used 2 teaspoons more red chilli powder. It is up to you to add more.

Marinate Meat

7. Add the marinade to your lamb/goat and mix well.

8. Cover and rest in the refrigerator overnight or at least for 4 hours. I usually do it for 4 hours.

Make Lamb Vindaloo

9. When you are ready to cook the Lamb vindaloo, bring the marinated meat out of the refrigerator. Chop 1 medium onion very fine (about 1 cup). We want the onions to dissolve in the dish so keep them small. You will need 3 tablespoons oil and more salt and jaggery to adjust later.

10. Pour the oil and heat a heavy bottom pan /Dutch oven / a braiser. Add the onions and begin to saute them until golden.

11. It takes about 4 to 5 mins.

12. Add the marinated meat and saute on a medium high heat for 5 to 6 mins. If you double or triple the recipe, you have to saute longer. Cover and cook for 3 to 4 minutes on a medium-low heat. While you do this bring 1 cup water to a boil in a small pot.

13. Add 1 sprig fresh curry leaves & saut for 2 mins. Leave them out if you dont have.

14. Pour 1 cup hot water.

15. Mix well.

16. Cover and cook on a medium to medium-low heat until the meat is fork tender. You have to keep stirring every 10 to 15 mins to make sure the sauce is not burning at the bottom. Also add more hot water as you cook. Towards the end when there is not much water, reduce the flame to low.

17. For boneless leg of lamb I had to use 2 cups water totally (1+1) and it took 1 hour 30 mins. This changes with the quantity and kind of meat you use.

18. It should be fork tender when done. Do check it.

19. Taste test. Add more salt and 1 to 2 teaspoons jaggery or brown sugar to taste.

20. Vindaloo is a dish with thick sauce, so ideally I turn off when it reaches this stage. It thickens slightly even more after cooling down.

Serve Lamb Vindaloo with hot Turmeric Rice, plain steamed Basmati Rice, Naan, Poee, Pita bread or Artisan breads. Have some Kachumber Salad, cucumber raita or Chaas on the side. Refrigerate the left overs. Pour some water and reheat until really bubbling hot and tender.

Related Recipes

Recipe Card

To grind & marinate (Vindaloo paste)

How to Make Lamb Vindaloo

If using bone-in meat, you can use upto 750 to 800 grams (1.75 lbs.)

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Nutrition Facts

Lamb Vindaloo Recipe (Goat Vindaloo)

Amount Per Serving

Calories 623Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 14g88%

Trans Fat 0.1g

Polyunsaturated Fat 7g

Monounsaturated Fat 22g

Cholesterol 91mg30%

Sodium 409mg18%

Potassium 1163mg33%

Carbohydrates 31g10%

Fiber 6g25%

Sugar 16g18%

Protein 27g54%

Vitamin A 2335IU47%

Vitamin C 338mg410%

Calcium 120mg12%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

About Swasthi

Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. More about me

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Highest Protein, Indoor Cat RecipeDry Cat Food

Ingredients

Chicken, turkey, salmon, chicken meal, salmon meal, herring meal, whole red lentils, whole pinto beans, chicken fat, turkey meal, whole green lentils, whole chickpeas, whole herring, turkey giblets (liver, heart, gizzard), chicken liver, eggs, fish oil, pea starch, pea fiber, natural chicken flavor, chicken heart, choline chloride, dried kelp, vitamin E supplement, whole cranberries, whole pumpkin, mixed tocopherols (preservative), zinc proteinate, taurine, collard greens, whole pears, whole apples, vitamin A acetate, vitamin D3 supplement, biotin, DL- methionine, copper proteinate, niacin, thiamine mononitrate, riboflavin, calcium pantothenate, pyridoxine hydrochloride, folic acid, vitamin B12 supplement, vitamin C (ascorbic acid), turmeric, dried chicory root, citric acid (preservative), rosemary extract, dried Lactobacillus acidophilus fermentation product, dried Bifidobacterium animalis fermentation product, dried Lactobacillus casei fermentation product, freeze-dried beef meat, freeze dried goat meat, freeze-dried lamb meat.

Metabolizable Energy is 3975 kcal/kg (497 kcal per 8 fl. oz cup) from 38% from protein, 21% from carbohydrates and 41% from fat.

ACANA Highest Protein Indoor Cat Adult Cat Food is formulated to meet the nutritional levels established by AAFCO Cat Food Nutrient Profiles for Adult Maintenance.

ACANA Premium Pt, Lamb RecipeWet Cat Food

Composition

Lamb, lamb kidney, chicken, beef bone broth, chicken bone broth, lamb liver, chicken liver, pumpkin, locust bean gum, taurine, sunflower oil, tricalcium phosphate, salt, vitamins [vitaminE supplement, thiamine mononitrate, niacin, vitamin A supplement, pyridoxine hydrochloride, calcium pantothenate, riboflavin supplement, folic acid, vitamin D3 supplement, biotin, vitamin B12supplement], guar gum, minerals [potassium chloride, magnesium sulfate, zinc amino acid chelate, iron amino acid chelate, copper amino acid chelate, manganese amino acid chelate, sodiumselenite, potassium iodide], choline chloride.

(ME CALCULATED) 1215 kcal/kg, 103 kcal/kg (3oz, 85g)

ACANA PREMIUM PT Lamb Recipe in Bone Broth Adult Cat Food is formulated to meet the nutritional levels established by the AAFCO Cat Food Nutrient Profiles for maintenance.