Trader Joe’s Lamb Vindaloo

Trader Joe’s, which is a cousin to Aldi, is a place where I can reliably find pretty good grocery store Indian food. Whenever I happen to be in TJ’s, I often pick up the paneer tikka masala with rice, or the samosas.

A lot of Trader Joe’s Indian food is on the milder side when it comes to spiciness. During a recent shopping trip, I decided to venture out of my comfort zone and try a dish that was labeled as spicy. It caught my eye because it features lamb, which isn’t as common in grocery stores in the U.S.

The package advertises this Lamb Vindaloo as “Lamb in a Spicy Curry Sauce with Basmati Rice.” You’ll find it in the freezer aisle at Trader Joe’s.

I bought Trader Joe’s Lamb Vindaloo for review purposes. I paid $5.49 for a 9.5-ounce package at the time of writing. That’s about 58 cents per ounce.

If you’re looking out for allergens, this contains coconut.

The full ingredients for the lamb vindaloo includes lamb, onions, water, tomatoes, coconut milk, vinegar, canola oil, spices, tomato puree, garlic, salt, milled cane sugar, potato starch, mustard seeds, tamarinds, green peppers, turmeric, and paprika oleoresin. The rice includes water, basmati rice, canola oil, coriander leaves, curry leaves, and mustard seeds.

One package is considered one serving. One serving has 390 calories, 16 grams of total fat (25% DV), 5 grams of saturated fat (25% DV), 490 mg of sodium (20% DV), 39 grams of total carbohydrates (13% DV), 5 grams of dietary fiber (19% DV), 5 grams of sugar, and 21 grams of protein.

The back of the box has directions for heating this in a microwave or in a conventional oven.

To microwave, remove the tray from the carton and puncture the film 2 to 3 times over the lamb portion only. Heat on the high setting for 3 minutes. Carefully peel the film back enough to stir the lamb gently. Heat for an additional 1 1//2 minutes or until thoroughly heated. Carefully remove the film to avoid steam burns.

To bake, preheat the oven to 375 degrees. Remove the tray from the carton. Place the tray on a cookie sheet on the middle rack in the oven, leaving the film intact. Heat for approximately 20-25 minutes or until thoroughly heated. Stir gently before serving.

I microwaved this and shared it with my husband so we could both sample it. It is definitely on the moderately spicy end, maybe upper moderate spicy. We kept glasses of water and / or milk on hand while eating this. I served it with naan, which helped to dilute some of the spiciness as well. And, of course, naan is always good for helping to mop up the sauce.

The lamb itself is tender and shreds apart pretty easily with a fork. There’s plenty of sauce, and it’s flavorful and aromatic. While it is spicy, it has other flavors as well. As for the rice, it’s what I expect of basmati rice.

Overall, this is another good Indian selection at TJ’s. It is spicy as advertised. If you prefer something milder, check out some of the other frozen Indian entrees at Trader Joe’s.

The Verdict:

Trader Joe’s Lamb Vindaloo features tender lamb chunks in a spicy curry sauce alongside basmati rice. It’s among the spicier frozen Indian dishes at Trader Joe’s, perfect for a quick and easy lunch for one.