Lamb Vindaloo

Pat the lamb dry with paper towels. Dice the onion, mince the garlic and ginger, and cut the sweet potato and bell pepper into 1-inch chunks.

Heat coconut oil in a Dutch oven or large heavy pot over medium-high heat. Working in batches if needed, sear the lamb on all sides until browned, about 6–8 minutes total. Remove to a plate.

In the same pot, sauté the diced onion until softened, about 3 minutes. Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.

Stir in the vindaloo spice paste and cook for 1 minute, allowing the spices to toast. Add the tomato paste and stir to combine, cooking for another minute.

Pour in the vegetable broth and red wine vinegar, scraping up any browned bits from the bottom of the pot. Return the lamb to the pot and bring to a gentle simmer.

Add the sweet potato and bell pepper. Cover partially and simmer for 35–40 minutes, stirring occasionally, until the lamb is tender and the vegetables are cooked through. Season with salt and pepper to taste.

Ladle the vindaloo into bowls and serve over basmati rice, jasmine rice, white rice, or with naan or pita bread. Garnish with fresh cilantro or mint if desired.