Lamb Vindaloo
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My lamb vindaloo features melt-in-your-mouth lamb simmered in a bold, spicy curry sauce. It’s surprisingly easy to make and mostly hands-off.
Parvarti’s classic lamb vindaloo recipe
I spent a year studying abroad in New Delhi, and one of the best things I brought home with me was a collection of family recipes from my host mom, Parvarti, and her lamb vindaloo quickly became one of my favorites.
Every time I make it, it brings me right back to her kitchen table. Over the years, I’ve tweaked the spice level to suit my family and partner, but the recipe itself has stayed pretty close to how she taught me. Here’s why I love making it:
- Bold, authentic flavor. The sauce is rich, fragrant, and packed with warming spices.
- Perfect for lamb beginners. The spices complement the lamb beautifully while cutting back its rich, earthy flavor.
- Easy to customize. I love my curries fiery, but it’s just as delicious with less heat if you prefer a milder vindaloo.
- Even better the next day. I almost always make a double batch because the leftovers are even more delicious.
Try some of Parvarti’s other recipes I’ve shared here: Kulfi, chicken vindaloo, and chicken masala.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Lamb. Use lamb leg or lamb shoulder for this recipe. Cut them into bite-size pieces so they cook evenly.
- Vegetables. I’m using sliced onions, cubed potatoes, and quartered tomatoes.
- Garlic cloves and ginger. Essential aromatics.
- White vinegar. Add acidity and brighten up the curry sauce.
- Ghee or butter. To sauté the onions. Ghee is just clarified butter, and you can use whichever you prefer. I prefer ghee only because it’s what I cooked with when I lived in India, so I feel it’s a little more authentic.
- Green chili. Adds a spicy kick.
- Water or vegetable broth. To thin out the sauce.
- Vindaloo curry paste. A specific type of paste made of ground spices, red chili powder, and ginger. Parvarti either used a homemade version (below) or the Patak’s version (which I use).
Parvarti’s homemade vindaloo paste
Try Parvati’s homemade vindaloo paste. If I have a little extra time, I still make it the way she taught me. Blend 10 dried red chilies (soaked), 6 garlic cloves, a 2-inch piece of fresh ginger, 1 tablespoon tamarind paste, 2 tablespoons white vinegar, 2 teaspoons cumin seeds, 2 teaspoons coriander seeds, 1 teaspoon black mustard seeds, 1 teaspoon ground turmeric, 1 teaspoon black peppercorns, and 1 small cinnamon stick until smooth.
How to make lamb vindaloo
Step 1- Make the marinade. Add the garlic, ginger, white vinegar, chili, and tomato to a blender and blend until smooth.
Step 2- Marinate the lamb. Add the marinade and curry paste mixture to a bowl with the lamb. Mix until the lamb is well coated.
Step 3- Cook. Add ghee to a Dutch oven or pot over medium-high heat. Once hot, sauté the onion until tender. Add the lamb and water and bring to a boil. Add the potatoes and reduce the heat to low. Bring it to a simmer, uncovered, for 40-45 minutes or until the potatoes are tender.
Step 4- Serve. Give the curry a good mix, then dish it into bowls. Serve with sliced red onion and a sprinkling of parsley.
When I’m having an Indian night at home, I always make some basmati rice and 2-ingredient naan to serve with my curry.
Arman’s tips for the best flavor and texture
- Marinate the lamb overnight if you can. The longer it marinates, the more flavorful and tender it becomes. I usually do this whenever I’m making it for guests.
- Taste before adding salt. Between the curry paste and other seasonings, there’s often plenty of salt already. I always wait until the very end before deciding if it needs any extra.
- Did it turn out too spicy? Fear not! Add a splash of broth, cream, or coconut milk to thin the sauce and reduce the heat.
More of my favorite Indian dinners
Lamb Vindaloo
Video
Ingredients
- 3 cloves garlic minced
- 1 inch ginger minced
- 1 small green chili sliced
- 2 1/2 tablespoons white vinegar
- 3 large tomatoes quartered, 300g
- 2 pounds lamb leg diced, 900g
- 1/4 cup vindaloo paste * see notes, 60g
- 2 tablespoons ghee or butter, 30g
- 2 small onions chopped, 200g
- 3 small potatoes chopped, 400g
- 2 cups water or vegetable broth, 480mL
Instructions
- Add the garlic, ginger, white vinegar, chili, and tomato in a blender and blend until smooth.
- Add the marinade to a bowl with the lamb and the vindaloo 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.
Notes
Nutrition
Originally published December 2022
How much water ? In the directions it says to add the water after the lamb…
Hi Lisa, about 2 cups should be fine!
Delicious
How much water should I add? Thank you!
Usually 1 cup per pound of meat! Sorry, I have now added this to the ingredients list.
How much water is needed
2 cups, Billy. Hope this helps 🙂 All measurements are in the recipe card at the bottom of the page.
Unfortunately couldnt find vindalo paste so I will take curry paste as its written in the recipe. It should be so tasty. I like curry a lot.
This was the best vindaloo I’ve ever made!
I came looking after trying the Trader Joes tv dinner style and being less than pleased with the price but really liked the flavor.
Looks good but I noticed the pictures that there are (what looks like) some Thyme leaves in there but I don’t see them in the recipe?
I am more of an “assembler” then a real chef so real clear instructions are needed.
Thank you! I plan to try it.
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
Can I omit the green chili if the vindaloo already has spice? Serving to a crowd where everyone doesn’t do spicy. Will omitting green chili change the flavor drastically?
Your ingredient list is missing the Chili component. Can you specify what type and amount
Hi Audrey! sorry, it has been updated 🙂 It’s 1 small green chili sliced.
Hi there!
Quick question- can you sub lamb for chicken thigh?
Try my chicken vindaloo recipe 🙂