Lamb Vindaloo (SCD legal)



This makes a giant batch of delicious & healthy lamb vindaloo. Feeds 4 adults with generous leftovers for a second meal.
Those following low-carb diets, and particularly those following the Specific Carbohydrate Diet can enjoy this (as long as there are no individual sensitivities to ingredients, of course.)
We used to eat vindaloo inspired off of Madhur Jaffrey’s wonderful recipe, with a heaping serving of basmati rice, until my kid was diagnosed with IBD. This was one of the first requests for if I could find a way to make it SCD compliant. The adjustments were easy.


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15 Min
45 Min
Pressure Cooker/Instant Pot


  • 2
  • 12 clove
    garlic (keeping whole is fine)
  • 1 small
    zucchini, shredded & squeeze out excess liquid with hands
  • 3
    stalks/leaves swiss chard, chopped (optional: may replace zucchini & swiss chard with other veggies, or leave out)
  • 2.5-3 lb
    leg of lamb, in chunks
  • 3 heaping Tbsp
    dijon or spicy mustard; i’ve used trader joe’s dijon; check for scd compliance if needed including no sugar, though honey is fine
  • 2 tsp
    red wine vinegar
  • 2 tsp
  • 1/2 tsp
  • 3 tsp
    ras-el-hanout spice mix, or ground cumin (cumin for more traditional flavor)

  • 1 can(s)
    coconut cream (i use trader joe’s organic 13.5 fl oz.)...measures to just under 1 1/3 cup

  • 3 lb
    riced cauliflower (i buy frozen from costco, but can just grate or use a food processor on fresh cauliflower)
  • 2 Tbsp
    fresh garlic, minced or pressed
  • 6 Tbsp
    lime juice
  • 1/2 tsp
  • 2-3 Tbsp
    cooking oil (i use light flavored olive oil)

How to Make Lamb Vindaloo (SCD legal)


  1. Add all ingredients for the vindaloo, in given order, to a big pot or an Instant Pot or pressure cooker. The onion & garlic should be peeled of course, but the onion can be cut in big chunks & the garlic cloves thrown in whole if using a pressure cooker. They will cook down into sauce.

    It is surprisingly easy to hand grate a zucchini & the press handfuls between your two hands to get out some of the excess liquid. Use the stem end as a handle when grating & discard the stem when done.

    When you open the can of coconut cream, use a spoon or table knife to make a hole through the solid layer, down to the liquid on the bottom. Then drain the liquid into the pot/pressure cooker, while reserving the solids to stir in later, when cooking has finished.
  2. Pressure cook on high for 30 minutes, then manual steam release (following instructions for your pressure cooker, of course.)

    Or, cook in a big pot on the stove with a lid, adding water if necessary, and stirring occasionally. Cook until lamb is falling-apart tender. This can take a long time.

    After cooking, stir in the solids from the can of coconut cream.
  3. Heat cauliflower rice with it’s ingredients, plus a tiny bit of water as needed, in a big skillet, until cooked through (tender but still with some bite so it’s not mushy.) If you have the frozen Costco bags, you can follow the microwave directions (one at a time) & then add to a big skillet with sautéed garlic, salt & lime juice.
  4. Note: Coconut cream ingredients are just coconut & water. It is thicker than coconut milk, but coconut milk could be used in a pinch...may have to simmer off more of the liquid, and it may be a slightly less rich sauce with that substitution. If you are following SCD, check ingredient list on your can for SCD compliance.
  5. Tip: Both Penzey’s Spices and McCormick brand spices have stated to members of the SCD community that there are no processing aids or anti-caking agents used that are not listed on their ingredients. I trust Penzeys & love the many options that opens up for spices that I don’t have to grind myself. But, be mindful that companies can change processes, and hand grinding whole spices yourself allows for peace of mind.
  6. This is a link to my home-made ras-el-hanout spice mix. When a family member developed sensitivity to cumin, I found it makes a tasty replacement in many Indian dishes that call for cumin or garam masala, including this vindaloo. Ras-el-hanout Spice Mix

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