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Lamb Vindaloo

with steamed basmati & Indian style slaw
4.4 stars
(23 reviews)
  • Egg-Free
Cooking with wine and garlic is a tradition in Portuguese cuisine. Known as "vinho d'alho," they introduced this technique to their colony of Goa, on India's west coast. This gave birth to the plethora of "vindaloo" dishes that we know today. Our version features braised lamb served over steamed basmati rice flecked with almonds, currants, and fresh herbs. Use the cucumber-mint yogurt sauce to tone down the heat and enjoy the tart crunch of the fresh veggie slaw. Use the flatbread wedges to get every bit of the tasty sauce left behind on your plate.
Nutrition
Per Serving*
1.0 Per Container
With
Mint Raita
Without
Mint Raita
Calories 890 880
Total Fat 35g 34g
Saturated Fat 5g 5g
Trans Fat 0g 0g
Cholesterol 120mg 120mg
Sodium 1330mg 1230mg
Total Carbs 94g 93g
Dietary Fiber 10g 10g
Sugars 22g 21g
Protein 50g 49g
Vitamin A 9831IU 9812IU
Vitamin C 34mg 33mg
Calcium 149mg 124mg
Iron 6mg 6mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

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