Name: Lamb Vindaloo | Video
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg lamb, cut into 2.5 cm cubes ( I used boneless leg roast); 2 tablespoons oil; 2 cups chopped onions; 3 garlic cloves, chopped; 1/2 teaspoon ground turmeric (turmeric powder); 1 teaspoon red chili powder; 2 tablespoons tomato paste (purée); 2 tomatoes (medium), chopped; 2 tablespoons cider vinegar (see notes); 1 teaspoon white sugar; 1 cup water; Salt to taste; Coriander (cilantro) leaves, chopped, to garnish; Get the recipe here

Lamb vindaloo. Vindaloo paste brings the classic flavors of aromatic spices to the recipe. This succulent lamb dish is the right way to level up your cooking game and satisfy your taste buds. Delicious and flavorful, vindaloo curry is a breeze to make at home.

Making a delicious curry is undoubtedly the simplest way to up your dinner game on busy days. Pair it with naan or rotis, a simple cucumber salad, steamed rice and pappadums for a real weeknight treat. This complete meal is totally healthy bringing in the right amount of protein, carbs and plenty of nutrition from the veggies. To be exact, it’s the most delicious way to sneak in nutrition without really noticing.

How To Make Lamb Vindaloo

Start with the classic vindaloo paste. You can choose either homemade or store bought paste. With the homemade version, you can make it ahead and store in the refrigerator or freezer. The traditional vindaloo paste is a flavorful combination of spices including red chilies, cumin, coriander etc.

The classic lamb vindaloo is a fiery curry highlighting the heat from spicy red chilies. However, feel free to reduce the heat level by using Kashmiri red chilies. You can also reduce the number of red chilies to bring down the heat.

I highly recommend marinating the lamb pieces in vindaloo paste overnight or at least an hour if possible. The basic idea is to let the lamb absorb all the amazingly good flavors.

To make the sauce for this lamb vindaloo curry, start with sautéing some onions followed by cooking the lamb in flavorful sauce. When it comes to cooking the lamb, you have three options – stove top, slow cook or instant pot. All the details are in the recipe section below.

Once the curry is ready, pair it with rotis, rice, a quick veg salad and pappadums. Oh so delicious!

More Lamb Recipes:

Yield: 4

Lamb Vindaloo | Video

Succulent lamb cooked in classic Indian vindaloo sauce

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

Vindaloo Paste:

Get the recipe here

Lamb Vindaloo:

1 kg lamb, cut into 2.5 cm cubes ( I used boneless leg roast)
2 tablespoons oil
2 cups chopped onions
3 garlic cloves, chopped
1/2 teaspoon ground turmeric (turmeric powder)
1 teaspoon red chili powder
2 tablespoons tomato paste (purée)
2 tomatoes (medium), chopped
2 tablespoons cider vinegar (see notes)
1 teaspoon white sugar
1 cup water
Salt to taste
Coriander (cilantro) leaves, chopped, to garnish

Instructions

VINDALOO PASTE:

Prepare vindaloo paste according to the recipe instructions. Set aside. (Recipe here)

LAMB VINDALOO:

Place lamb in a large bowl. Add vindaloo paste. Toss to coat. Cover and marinate in the refrigerator for at least an hour or overnight if possible.
Meanwhile heat oil in a large frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until the onions are soft and translucent. Add chopped garlic, and sauté, stirring, for 1 minute or until fragrant.
Add ground turmeric, red chili powder, tomato paste, tomatoes and cider vinegar. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and turn mushy.
Add lamb and sugar. Season with salt. Stir to combine. Cook, stirring occasionally, for about 10 minutes.
Pour in water. Stir.
Bring to the boil. Reduce heat to medium. Cover and simmer for about an hour or until lamb is cooked through and the sauce is thick.

Make this in slow cooker:

After step 5, transfer the curry to slow cooker. Cover with lid. Cook for 4-5 hours on high or 7- 8 hours on low.

Make this in instant pot:

Turn on instant pot. In sauté mode, heat oil, and sauté onion. Add garlic and sauté for few seconds. Add ground turmeric, chili powder, tomatoes, tomato paste and vinegar. Sauté for 2-3 minutes or until tomatoes turn mushy. Add marinated beef and sugar. Add water. Stir to combine. Season with salt.

Put the lid on the instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. If there’s too much sauce in the curry, you can turn on the saute mode (without the lid), and cook a little longer to thicken it.

Notes

Substitute cider vinegar with rice vinegar or white vinegar if you like

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 876Total Fat 60gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 32gCholesterol 243mgSodium 359mgCarbohydrates 18gFiber 3gSugar 9gProtein 64g

The nutritional data is for information purposes only

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