Lamb Vindaloo is a bold, spicy, and tangy Indian curry that originally comes from Goa, where Portuguese influences brought the idea of marinating meat in wine vinegar and garlic. Over time, Indian spices and chilies were added to create the fiery dish we know today. Lamb Vindaloo is full of flavor, with a balance of heat, acidity, and richness.
Here’s a classic, approachable version you can try:
Ingredients:
For the marinade:
- Lamb: 500g (1 lb), cut into bite-sized pieces (shoulder or leg meat works best)
- White vinegar: 2 tablespoons
- Garlic: 4 cloves, minced
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground turmeric: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Paprika: 1 teaspoon (for color and mild flavor)
- Cayenne pepper: 1/2 teaspoon (adjust for spice level)
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
For the curry:
- Vegetable oil or ghee: 2 tablespoons
- Onion: 1 large, finely chopped
- Ginger: 1 tablespoon, grated
- Garlic: 2 cloves, minced
- Tomato paste: 1 tablespoon
- Chicken or beef broth: 1 cup
- Brown sugar: 1 teaspoon (optional, to balance acidity)
- Chili powder: 1 teaspoon (optional, for extra heat)
- Bay leaf: 1
- Ground cloves: A pinch (optional)
- Fresh cilantro: for garnish (optional)
Instructions:
1. Marinate the lamb:
- In a large bowl, combine all the marinade ingredients.
- Add the lamb pieces, mix well to coat, cover, and refrigerate for at least 2 hours — preferably overnight for the best flavor.
2. Prepare the curry:
- Heat oil or ghee in a large pot or Dutch oven over medium heat.
- Add the chopped onions and sauté until golden brown, about 8-10 minutes.
- Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for a minute to caramelize it slightly.
3. Cook the lamb:
- Add the marinated lamb (along with any extra marinade) into the pot.
- Cook, stirring occasionally, until the lamb is browned on all sides — about 6-8 minutes.
4. Simmer:
- Pour in the broth and stir to combine.
- Add the bay leaf, chili powder (if using), a pinch of ground cloves, and brown sugar (if desired).
- Bring to a gentle simmer, cover, and cook on low heat for about 1.5 to 2 hours, or until the lamb is tender and the sauce is thickened.
5. Finish:
- Remove the bay leaf.
- Taste and adjust seasoning (more salt, sugar, or vinegar if needed to balance the flavors).
- Garnish with fresh cilantro if desired.
Serving Suggestions:
- Serve Lamb Vindaloo hot with steamed basmati rice, naan, or parathas.
- A side of cool yogurt raita or cucumber salad helps temper the heat.
- Pair with a cold beer or mango lassi for a refreshing contrast!
This Lamb Vindaloo hits the sweet spot between spicy, tangy, and deeply savory — perfect for spice lovers!
Would you also like a quick version using an Instant Pot or slow cooker? 🔥
