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Lamb Vindaloo French Onion Soup
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Lamb Vindaloo French Onion Soup

The flavors of spicy lamb vindaloo and savory French onion soup combine in this bowl of comfort topped with naan and lots of cheese.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American, French, Indian
Keyword: Mash-Up, Soup, Spicy
Servings: 4 servings
Calories: 1109kcal

Ingredients

Lamb

  • 1 tablespoon olive oil
  • 1.5 pounds lamb shoulder chopped into bite sized pieces
  • 1 cup chicken or beef broth
  • 1/2 teaspoon salt
  • fresh cracked black pepper

Soup

  • 2 tablespoons olive oil
  • 6-8 large sweet onions sliced into thin 1 inch long strips
  • 1/2 teaspoon salt
  • fresh cracked black pepper
  • 5 cloves garlic minced
  • 2 inches ginger grated
  • 3 serrano or fresno peppers minced, seeds optional
  • 1 tablespoon garam masala
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon kashmiri chili powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon clove
  • 1 tablespoon butter
  • 1/4 cup white vinegar
  • 1 teaspoon flour
  • 4 cups chicken or beef or onion broth

Finish

  • 4 store bought naan rounds
  • 2 cups grated gruyere cheese

Instructions

  • Add the oil to a pan over high heat. Add in the lamb and season with the salt and pepper. Cook to brown on all sides.
  • Once the edges of the lamb are browned, add the cup of broth and turn the heat to low. Cover and simmer lightly for about 2 hours until the lamb is tender and falls apart when you press on it.
  • Right when the lamb starts simmering, get the onions going because they take over an hour.
  • Add the oil to the pan on medium heat and add in the onions. Cook about 30 minutes, stirring often, to soften and cook out a lot of the water. Season with salt and pepper.
  • Cook another 30 minutes, stirring often and adjusting the heat as needed to further reduce and brown the onions.
  • Continue to cook more until they are deep brown and have drastically reduced.
  • Add the garlic, ginger, and hot peppers to the pan and cook 3 minutes. Add in the spices and flour and butter and cook for 5 minutes, stirring constantly.
  • Stir in the vinegar. Add in the cooked lamb and pan juices. Add in the broth and stir to combine. Bring to a simmer and cook about 20 minutes. If it feels too thick, you can add some water. to get the desired texture.
  • Preheat broiler to high. Add the naan to the top of each bowl. Top with the cheese. Broil until crispy and melty!

Nutrition

Calories: 1109kcal | Carbohydrates: 101g | Protein: 59g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 3160mg | Potassium: 1189mg | Fiber: 8g | Sugar: 29g | Vitamin A: 842IU | Vitamin C: 27mg | Calcium: 899mg | Iron: 5mg