Lamb Vindaloo

My hearty lamb vindaloo recipe is bright and fiery, with melt-in-your-mouth lamb meat and a rich curry sauce. 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, 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.

Video

Notes

To store: Let the curry cool completely, then transfer to an airtight container and refrigerate for up to 5 days.

To freeze: Store the cooled curry in a freezer-safe container for up to 4 months. Thaw overnight in the fridge before reheating.

To reheat: Warm the vindaloo gently in a saucepan over medium-low heat, stirring occasionally until hot. You can also microwave in 30-second intervals, stirring between each, until heated through.

Homemade vindaloo paste: 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.

Nutrition