Lamb Vindaloo


5 from 14 votes
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This lamb vindaloo is a flavorful and hearty curry that comes together in no time! It’s bright and fiery, with the perfect kick of vinegary flavor and tanginess. 

lamb vindaloo.

When it comes to Indian curries, we have a few favorites up our sleeve.

On regular rotation are our butter chicken, vegetable korma, and this glorious lamb vindaloo. 

What is lamb vindaloo?

Lamb vindaloo is an Indian curry that contains chunks of lamb and various vegetables. Just like chicken vindaloo, the meat is cooked in a vindaloo sauce which is spicy and vinegary. It usually contains chilis, curry paste, and a range of spices, including ginger, and garlic. 

We love making it at home because it’s: 

  • Loaded with vibrant flavors. Vindaloo curry is one of the best ways to infuse a simple cut of lamb with lots of bright flavors. 
  • Easy to customize. You can make this dish more or less spicy by adjusting the amount of vindaloo paste and green chili in the recipe.  
  • Perfect for meal prep. Make a big batch of lamb vindaloo and serve it for lunch or dinner throughout the week. 

If you’ve bought a lamb leg and have no idea what you should do with it, then this lamb vindaloo is the perfect recipe to try. It’s fantastically fiery and exceptionally easy to make!

What is lamb vindaloo made of?

If you love trying out new curry recipes, then you will love this one too. The key ingredient in this dish is the vindaloo paste that you can get online or in Indian or Asian grocery stores and markets. Here’s the full list of ingredients to make this recipe: 

  • Lamb. Use lamb leg or chops for this recipe. Cut into bite-size pieces. 
  • Onions. Sliced. 
  • Potatoes. Chopped into cubes. 
  • Tomatoes. Cut in quarters. 
  • Garlic and ginger. To add flavor. 
  • White vinegar. Add acidity and tartness to the curry and brighten it up. 
  • Ghee or butter. To saute the onions. 
  • Vindaloo curry paste. This paste typically contains ground spices, red chili, and ginger. 
  • Green chili. Adds a spicy kick. 
  • Water or vegetable broth. To boil all ingredients and create a flavorful sauce. 

How to make it

Similar to most curry recipes, lamb vindaloo is not difficult to make either. Here’s how you make it. 

Step 1- Marinate the lamb

Add garlic cloves, ginger, white vinegar, green chilis, and tomatoes to a blender and blend until smooth.

lamb vindaloo marinade.

Pour this mixture into a bowl. Add the chopped lamb along with the vindaloo paste. Mix well to get the lamb fully coated in the marinade mixture. 

lamb with vindaloo sauce.

Step 2- Cook the curry 

Add ghee or butter to a Dutch oven or deep pot. When the butter melts, add the sliced onions and cook them until tender. Add the marinated lamb. Pour water or broth into the pot and bring it to a boil. Add the potatoes and lower the heat. Let the dish simmer uncovered for 40-45 minutes or until the potatoes are tender and the sauce has thickened. 

how to make lamb vindaloo.

Once the curry has thickened, transfer it into bowls and serve with fresh parsley.

lamb vindaloo recipes.

Tips to make the best recipe

  • Marinate the lamb in the vindaloo sauce for as long as possible for maximum flavor. You can leave the lamb in the spicy marinade for up to 24 hours. 
  • Add a splash of coconut milk to the curry if it has turned out spicier than you expected. 
  • If you don’t have vindaloo paste, make some yourself. For a homemade vindaloo paste, blend dried red chilies with garlic, ginger, tamarind, vinegar, cumin, cinnamon, black pepper, and other spices of your choice. 
  • Garnish the curry with chopped fresh coriander for a pop of color and refreshing flavor. 

Storage instructions

To store. Place leftovers in the fridge, covered, for up to 5 days. 

To reheat. Reheat the curry on the stove over low-medium heat. 

To freeze. Freeze leftovers in an airtight container for up to 4 months. 

vindaloo lamb.

More Indian recipes to try

Frequently asked questions

What is the difference between curry and vindaloo?

The word curry refers to a South Asian dish featuring various types of meat and vegetables in a rich sauce. The key characteristic of curry is that it uses a wide range of spices, including cumin, turmeric, coriander, cinnamon, etc. 

There are different types of curry and vindaloo is just one of them. 

What is the hottest curry?

While vindaloo is one of the hottest curries you can eat, a few other curries leave vindaloo behind. Some of the most scorching hot curries are naga, phaal, and bhut jolokia curry. The widower curry is said to be the hottest curry, measuring 6,000,000 SHU. 

What does lamb vindaloo taste like?

Lamb vindaloo is a spicy curry with tangy and vinegary. The dish is also mildly sweet due to the caramelized onions and tomatoes. 

lamb vindaloo recipe.

Lamb Vindaloo

5 from 14 votes
This lamb vindaloo is a flavorful and hearty curry that comes together in no time! It’s bright and fiery, with the perfect kick of vinegary flavor and tanginess.
Servings: 8 servings
Prep: 2 minutes
Cook: 20 minutes
Total: 22 minutes


  • 3 cloves garlic minced
  • 1 piece ginger minced
  • 1 small green chili sliced
  • 2 1/2 tablespoons white vinegar
  • 3 large tomatoes quartered
  • 2 lbs lamb leg diced
  • 1/4 cup vindaloo paste
  • 2 tablespoons ghee or butter
  • 2 small onions chopped
  • 3 small potatoes chopped


  • Add the garlic, ginger, white vinegar, chili, and tomato in a blender and blend until smooth.
  • Add the marinade in a bowl with the lamb, along with the curry paste. Mix well, until all the lamb is well coated.
  • Add the ghee to a Dutch oven or deep pot. Once hot, add the onion and cook until tender. Add the lamb, followed by the water, and bring it to a boil. Add the potatoes and reduce the heat to a simmer. Let everything simmer, uncovered, for 40-45 minutes, or until the potatoes are tender.


TO STORE: Place leftovers in the fridge, covered, for up to 5 days.
TO FREEZE: Freeze leftovers in an airtight container for up to 4 months.
TO REHEAT: Reheat the curry on the stove over low-medium heat. 


Serving: 1servingCalories: 196kcalCarbohydrates: 16gProtein: 17gFat: 7gSodium: 53mgPotassium: 670mgFiber: 3gVitamin A: 570IUVitamin C: 24mgCalcium: 25mgIron: 2mgNET CARBS: 13g
Course: Main Course
Cuisine: Indian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 14 votes (12 ratings without comment)

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  1. thank you, have never made this dish but have had it several times in restaurants, love as your write, the many options for different ingredients