Lamb Vindaloo with Potatoes
A fiery and flavorful Goan-inspired curry featuring tender lamb and hearty potatoes simmered in a tangy, spicy vindaloo sauce balanced with vinegar and aromatic spices.
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 cubes
- 300 gramspotatoes, peeled and quartered
- 3 tablespoonsvegetable oil
- 2 tablespoonswhite vinegar
- 400 milliliterswater
- 1 mediumonion, finely chopped
- 4 unitsgarlic cloves, minced
- 1 tablespoonfresh ginger, grated
- 4 unitsdried red chilies
- 1 ½ tablespoonscoriander seeds
- 1 teaspoonscumin seeds
- 0 ½ teaspoonsblack peppercorns
- 1 teaspoonmustard seeds
- 1 small piece (2.5 cm)cinnamon stick
- 3 unitscloves
- 1 tablespoonpaprika
- 0 ½ teaspoonsturmeric powder
- 1 teaspoonbrown sugar
- 1 teaspoonsalt
adjust to taste
- 3 tablespoonsfresh coriander leaves, chopped
for garnish
Instructions
Prepare the vindaloo spice mix: lightly toast dried red chilies, coriander seeds, cumin seeds, black peppercorns, mustard seeds, cinnamon stick, and cloves in a dry skillet over medium heat until fragrant, about 2-3 minutes. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle.
Mix the ground spice powder with paprika, turmeric powder, brown sugar, and salt. Add white vinegar to form a paste. Set aside.
Heat vegetable oil in a heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
Add minced garlic and grated ginger to the onions and sauté for another 2 minutes until fragrant.
Add the lamb pieces to the pan and brown them on all sides over medium-high heat, about 5-7 minutes.
Stir in the vindaloo spice paste, coating the lamb well. Cook for 3 minutes to release the aromas.
Add the quartered potatoes and pour in the water. Bring the mixture to a boil.
Reduce heat to low, cover, and simmer gently for 75-90 minutes, stirring occasionally, until the lamb is tender and the sauce thickens. Add extra water if the sauce reduces too much.
Adjust seasoning with salt if needed. Garnish with chopped fresh coriander leaves before serving.
Nutrition Facts
Per serving
