Lamb Vindaloo

My hearty lamb vindaloo recipe is bright and fiery, with melt-in-your-mouth lamb meat and a rich gravy. It’s easy to make and virtually hands-off! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 196kcal

Author Arman Liew

Ingredients

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

Instructions

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.

Video

Notes

To store: Place vindaloo leftovers in the fridge in an airtight container for up to five days.

To freeze: Freeze leftovers in a freezer-safe container for up to four months.

To reheat: Reheat the curry on the stove over medium heat or microwave in 30-second intervals.

Nutrition