Lamb Vindaloo
This hearty Lamb Vindaloo is the ultimate Classic comfort food! It is packed with amazing flavors and perfect for a cold day. Lamb Vindaloo is an Indian dish of tender chunks of lamb in a delicious tangy & spicy thick sauce. It goes fantastically with Steamed rice, Naan, Poee, Pita bread or Artisan breads. It’s best to make this ahead as the meat develops deeper flavors.
For the uninitiated, Vindaloo is a Goan dish that was derived from the Portuguese “Carne de Vinha D’alhos’ & tweaked by Goans to match the local taste buds. Carne de Vinha D’alhos translates to “meat marinated in wine-vinegar and garlic”.
During the 15th Century, Portuguese sailors who were exploring India brought with them wooden barrels consisting of pork meat marinated in wine-vinegar and garlic.
Since wine-vinegar was not available in India, Goans marinated their meat in coconut palm wine (toddy). Spices like cloves, cinnamon, black pepper etc were also used.
Vindaloo has travelled all over the world. Though pork is the Goans’ choice of meat, you will find numerous versions made with different kinds of meat like lamb, chicken, fish, shrimp and even eggs.
About Lamb Vindaloo
This Lamb Vindaloo is made in Goan style where meat is marinated with homemade vindaloo paste which is made of vinegar, garlic, ginger & other spices. It is later slow cooked until the meat is tender & succulent. Cooking red meat in vindaloo paste actually brings out tons of flavors which is not the same when it is made with other kinds of meat like chicken or seafoods.
My recipe will help you make the best lamb vindaloo at home! I have used boneless leg of lamb here, you may use lamb shoulder, goat or other red meat of choice. But do adjust the amount of liquid as required.
You may feel there are a lot of spices used, especially red chilli, garlic and ginger. But the dish isn’t too spicy or pungent at all. It has a lovely balance of all the tastes & flavors because it cooks down for long time. Vinegar and jaggery does all this magic!
How to Make Lamb Vindaloo (Stepwise Photos)
Prepare Vindaloo Paste
1. For the paste, you will deseed 20 dried Kashmiri red chilies and soak them in ¼ cup Vinegar & ¼ cup hot boiling water until needed. If dried chilies are not available, you may use red chilli powder and skip the step of soaking.
2. Meanwhile gather the spices. Here is what you need
- 1 teaspoon cumin seeds
- 2 tablespoons coriander seeds
- 10 black pepper (or ¼ teaspoon ground)
- 6 cloves
- 2 to 3 inch cinnamon piece
- ¼ teaspoon turmeric
- ½ to ¾ teaspoon salt
- ½ teaspoon mustard seeds or ground
- 25 grams garlic (peeled)
- 25 grams ginger (peeled and sliced)
- 1 teaspoon jaggery or brown sugar (I forgot to include)
3. To a small grinder jar, add coriander, cumin, pepper, cloves, cinnamon, mustard & salt. (By mistake I also threw in my turmeric here. Add it to the chicken later while marinating. Turmeric stains your grinder)
4. Make a fine powder.
5. Add the jaggery, ginger, garlic, red chilies and vinegar (chili soaked).
6. Make a smooth paste. Taste test and adjust salt as required. My red chilies were just not spicy at all, so I used 2 teaspoons more red chilli powder. It is up to you to add more.
Marinate Meat
7. Add the marinade to your lamb/goat and mix well.
8. Cover and rest in the refrigerator overnight or at least for 4 hours. I usually do it for 4 hours.
Make Lamb Vindaloo
9. When you are ready to cook the Lamb vindaloo, bring the marinated meat out of the refrigerator. Chop 1 medium onion very fine (about 1 cup). We want the onions to dissolve in the dish so keep them small. You will need 3 tablespoons oil and more salt and jaggery to adjust later.
10. Pour the oil and heat a heavy bottom pan /Dutch oven / a braiser. Add the onions and begin to saute them until golden.
11. It takes about 4 to 5 mins.
12. Add the marinated meat and saute on a medium high heat for 5 to 6 mins. If you double or triple the recipe, you have to saute longer. Cover and cook for 3 to 4 minutes on a medium-low heat. While you do this bring 1 cup water to a boil in a small pot.
13. Add 1 sprig fresh curry leaves & sauté for 2 mins. Leave them out if you don’t have.
14. Pour 1 cup hot water.
15. Mix well.
16. Cover and cook on a medium to medium-low heat until the meat is fork tender. You have to keep stirring every 10 to 15 mins to make sure the sauce is not burning at the bottom. Also add more hot water as you cook. Towards the end when there is not much water, reduce the flame to low.
17. For boneless leg of lamb I had to use 2 cups water totally (1+1) and it took 1 hour 30 mins. This changes with the quantity and kind of meat you use.
18. It should be fork tender when done. Do check it.
19. Taste test. Add more salt and 1 to 2 teaspoons jaggery or brown sugar to taste.
20. Vindaloo is a dish with thick sauce, so ideally I turn off when it reaches this stage. It thickens slightly even more after cooling down.
Serve Chicken Vindaloo with hot steamed rice, Naan, Poee, Pita bread or Artisan breads. Refrigerate the left overs. Pour some water and reheat until really bubbling hot and tender.
Recipe Card
Lamb Vindaloo (Goat Vindaloo)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
To grind & marinate (Vindaloo paste)
Other ingredients
Instructions
Prepare Vindaloo Paste
How to Make Lamb Vindaloo
Notes
- If using bone-in meat, you can use upto 750 to 800 grams (1.75 lbs.)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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