Lamb Vindaloo
Lamb Vindaloo is a fiery, tangy, and deeply flavorful Indian curry originating from Goa. This dish features tender lamb slow-cooked in a vibrant blend of vinegar, spices, and chili, creating a rich and spicy experience that is both comforting and bold.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 800 gramslamb shoulder
cut into 2-inch chunks
- 60 mlwhite vinegar
- 3 tablespoonsvegetable oil
- 1 teaspoonmustard seeds
- 1 teaspooncumin seeds
- 4 piecescloves
- 1 inchcinnamon stick
- 3 piecesgreen cardamom pods
- 6 piecesdried red chilies
adjust to heat preference
- 1 ½ tablespoonscoriander seeds
- 1 teaspoonblack peppercorns
- 0 ½ teaspoonturmeric powder
- 1 tablespoonpaprika
- 0 ½ teaspooncayenne pepper
optional, for extra heat
- 6 piecesgarlic cloves
finely chopped
- 1 inchfresh ginger
finely chopped
- 1 largeonion
finely sliced
- 1 teaspoonbrown sugar
- 1 ½ teaspoonssalt
- 300 mlwater
- 2 tablespoonsfresh coriander leaves
for garnish
Instructions
Begin by dry roasting the whole spices: mustard seeds, cumin seeds, cloves, cinnamon stick, green cardamom pods, dried red chilies, coriander seeds, and black peppercorns in a skillet over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
Allow the roasted spices to cool slightly, then grind them to a fine powder using a spice grinder or mortar and pestle.
In a bowl, combine the ground spice powder with turmeric, paprika, cayenne pepper (if using), and salt. Add the white vinegar and stir to form a thick, flavorful vindaloo paste.
Add the lamb pieces to the vindaloo paste, ensuring each piece is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.
Heat the vegetable oil in a heavy-bottomed pan or Dutch oven over medium heat. Add the sliced onion and sauté until golden brown and caramelized, about 10-12 minutes.
Add the finely chopped garlic and ginger to the pan and cook for 1-2 minutes until aromatic.
Add the marinated lamb along with all the vindaloo paste to the pan. Brown the lamb pieces for about 5-7 minutes, stirring occasionally.
Add water and brown sugar to the pan, stir well, and bring to a boil.
Reduce the heat to low, cover the pan, and simmer gently for 1 to 1.5 hours, or until the lamb is very tender and the sauce has thickened. Stir occasionally and add a bit more water if the curry becomes too dry.
Adjust seasoning if needed. Garnish with freshly chopped coriander leaves before serving.
