Description
Bold, flavorful, and irresistibly aromatic, Lamb Vindaloo is an iconic Indian curry that promises a perfect balance of heat, tanginess, and depth. This Goan specialty combines tender lamb with a fiery, spice-laden sauce, making it a showstopper for any meal
Ingredients
For the Vindaloo Paste:
- 12–15 Whole Dry Red Chilies (or 1 tbsp chili powder)
- 1/3 cup Hot Water
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 6 Cloves
- 12 Black Peppercorns
- 2-inch Cinnamon Stick, broken
- 1/4 Star Anise (optional)
- 2-inch Fresh Ginger, chopped
- 5 Garlic Cloves, chopped
- 1.5 tbsp Cider Vinegar
For the Vindaloo Curry:
- 650g Stewing Lamb (boneless)
- 5 tbsp Cooking Oil
- 1/2 tsp Black Mustard Seeds
- 1.5 cups Onion, finely chopped
- 8–10 Curry Leaves
- 1 tsp Tamarind Pulp
- 1 tsp Jaggery
Instructions
- Prepare the Vindaloo Paste:
- Soak the dry red chilies in hot water for 10-15 minutes until softened.
- Blend the chilies with cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, star anise, ginger, garlic, and vinegar to form a smooth paste.
- Marinate the Lamb:
- Mix lamb pieces with salt, vinegar, and half of the Vindaloo paste.
- Cover and refrigerate for 6 hours or overnight.
- Cook the Curry:
- Heat oil in a heavy-bottomed pot over medium heat.
- Temper the oil with mustard seeds until they pop. Add onions and cook until golden brown.
- Stir in the remaining Vindaloo paste and fry for 1-2 minutes.
- Add the marinated lamb and sear for 7-8 minutes.
- Sprinkle curry leaves, pour in 1/2 cup hot water, and deglaze the pot.
- Simmer:
- Cover the pot and cook on low heat for 1 to 1.5 hours, stirring occasionally. Add water if needed.
- Mix in tamarind pulp and jaggery. Simmer for another 5-10 minutes.
- Adjust and Serve:
- Check seasoning and adjust as needed.
- Serve hot with basmati rice, naan, or jeera rice.
Notes
- Adjust chili quantity based on spice tolerance.
- Use fresh spices for enhanced flavor.
Instant Pot can be used for quicker preparation
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian