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Lamb Vindaloo Recipe

Indian (Goan) · Main course · 80 min total

A fiery and tangy Goan curry with tender lamb, vinegar, and a blend of warming spices. This recipe delivers authentic depth of flavor without excessive heat.

Ingredients

• 1 kg lamb shoulder, cut into 2-inch cubes
• 2 tbsp vegetable oil
• 2 large onions, thinly sliced
• 6 garlic cloves, minced
• 1 inch ginger, grated
• 2 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 6 dried red Kashmiri chilies, stems removed
• 1 tsp turmeric powder
• 1 tbsp paprika
• 1/2 cup white vinegar (or coconut vinegar)
• 1 tsp salt
• 1 cup water

Instructions

1. Dry roast cumin seeds, peppercorns, mustard seeds, and dried red chilies in a pan over medium heat until fragrant, about 2 minutes. Let cool, then grind to a powder.
2. Mix the ground spice powder with turmeric, paprika, vinegar, and salt to form a paste. Add the lamb cubes and coat well. Marinate for at least 30 minutes (or overnight in the fridge).
3. Heat oil in a heavy pot over medium-high heat. Add onions and sauté until deep golden brown, about 10 minutes.
4. Add garlic and ginger, cook for 1 minute until fragrant.
5. Add the marinated lamb and cook, stirring, for 5 minutes until the meat is sealed.
6. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until lamb is tender, stirring occasionally. If the sauce is too thin, uncover and simmer for a few more minutes to thicken.
7. Taste and adjust salt. Serve hot with steamed rice or naan.

Tips

• For less heat, reduce dried chilies to 3-4 and add 1 tsp Kashmiri chili powder for color.
• This curry tastes even better the next day as flavors meld.
• Garnish with fresh cilantro if desired.

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