lamb vindaloo

This slow-simmer Indian dish features tender lamb and BOLD flavors. Serve with warm naan bread, rice or a whole grain pilaf. 

Lamb Vindaloo

lamb

Salt

black peppercorns

chiles de árbol, stemmed, seeded and torn in half*

green cardamom pods

cloves

cumin seeds, cumin

white wine vinegar

tamarind paste (or molasses)

turmeric

olive oil

black mustard seeds**

cinnamon

yellow onion, chopped

garlic, roughly chopped

brown sugar

red bell pepper, diced (optional)

rice,

Toss lamb with 2 teaspoons salt; set aside. 

Toast peppercorns, dried chiles, cardamom, cloves, and cumin seeds in a large Dutch oven or pot over medium heat for 5 minutes, stirring occasionally. Transfer spices to a blender with vinegar, ginger, tamarind paste, and turmeric; blend, scraping down sides as needed, until smooth.

Add spice purée to lamb and toss to coat; cover and refrigerate for 4 hours (or set aside at room temperature for 1 hour).

Heat oven to 325ºF with rack set in lower-middle position.

Heat oil in now empty Dutch oven over medium-high; cook mustard seeds and cinnamon until seeds pop, 1–2 minutes. Reduce heat to medium and add onion, garlic, chiles, and sugar; cook until onion has softened and starts to brown, about 8 minutes. 

Stir in lamb and it’s marinade, 1 cup water (or white wine) and bring to a boil. Cover pot, transfer to oven and cook for 1 ½ hours until lamb is tender.

Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into sauce; stir in bell pepper, if using, and let stand, uncovered, for 10 minutes. Skim and discard grease from surface of sauce. Season vindaloo with salt to taste and serve.

I made this recipe substituting ground spices for most of the whole spices that are listed in the ingredients, because that’s all I had on hand, but it still turned out delicious, and very authentic in taste according to my husband, who loves this dish. I also took the liberty of adding one large diced tomato, to thicken and color the sauce, and also added potatoes (cooked together with the meat), as so many restaurant Vindaloos are made with potatoes. The flavor combination of white wine vinegar and white wine and all the spices was fantastic! Thank you! I will be making this again.

Vindaloo paste is the key to this lamb vindaloo recipe. It makes a huge difference.

lamb vindaloo - restaurant style

kashmiri chilies

shallot (chopped)

tbsp garlic ginger paste

paprika

cumin powder

tsp black pepper

tsp malt vinegar

vegetable oil

water

tsp Indian restaurant spice mix

tsp kashmiri chili powder

tsp kasoor methi (- dried fenugreek leaves)

tsp kosher salt

all the vindaloo paste

tomato paste (diluted in 2 tbsp water)

oz curry base (- recipe link in the notes)

tamarind paste

tsp jaggery sugar (- can substitute brown sugar)

sauce

Stem and seed the kashmiri chilies (not the ones in the curry - just the ones in the paste).

Soak your kashmiri chilies in hot, hot water for a few minutes. Drain and repeat. Repeat again. You may not need the third soak. You want them hydrated. Soft.

Combine all the ingredients in a mini food processor or your blender.

Puree. It will probably fight you. Scrape it down into the bowl try again. If that doesn&#039;t work add a bit more water and try again. You don&#039;t want a ton of water so add a bit at time. If it still doesn&#039;t go, add a bit more. Until it does go. Super annoying. I know.

Make the vindaloo paste

Do your prep. The vindaloo paste is ready to go, right? You&#039;ve pre-cooked your lamb? Combine the Indian restaurant spice mix, kashmiri chili powder, kasoor methi and salt in a small bowl. Preheat your curry base. Dilute the tomato paste. Now you&#039;re good to go.

Heat your frying pan (don&#039;t use non-stick) briefly over medium heat. Add the oil. It&#039;s ready when the oil just starts to shimmer. You may notice I&#039;m using less oil that usual. That&#039;s because there&#039;s some in the paste as well.

Add the Kashmiri chilies and cook for about 10 seconds. Flip them and cook another 10 seconds. You should see little bubbles form around the chili. You want it toasted. Not burned. Be careful.

Turn down the heat and add the combined spice mix, kashmiri chili powder, kasoor methi and salt. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn. If your spices burn start again. It can&#039;t be saved.

Add the vindaloo paste. Fry, stirring constantly, until it starts to darken. This should take about 2 to 3 minutes.

Turn the heat up to medium high. This is important. The Maillard reaction makes this work. Google Maillard if you don&#039;t know what I&#039;m talking about. It gives curry it&#039;s Indian restaurant flavour. Add the diluted tomato paste and stir until bubbles form. This takes around 30 seconds to one minute depending on the heat.

Add 3 oz of curry base. Stir until bubbles form, around 60 seconds. It&#039;s like a lively boil except the curry base is frying in the oil.

Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. Let it cook about 2 minutes.

Add the rest of the curry base and let cook until the bubbles form. Stir in the tamarind paste, sugar and worcestershire sauce. Turn the heat down to low and add the pre-cooked lamb.

Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Do not add water.

Garnish with cilantro and serve with rice or Indian flat bread and a good dal on the side.

Make your lamb vindaloo

Lamb Vindaloo is a popular Indian dish of tender &amp; succulent chunks of meat in a super delicious &amp; flavorsome thick sauce. Serve this with Turmeric rice, plain steamed rice, Naan, Pita, Poee or Artisan Breads.

Lamb Vindaloo Recipe (Goat Vindaloo)

(500

coriander seeds

cumin seeds

black pepper

cinnamon piece

mustard seeds

red chilies ((or 1 tablespoon Kashmiri red chilli powder))

Kashmiri red chilli powder

salt ((+ ¾ more to adjust later))

vinegar

jaggery (or brown sugar)

garlic ((peeled))

ginger ((peeled and sliced))

oil ((preferably mustard oil))

large onion ((1 cup very fine chopped))

curry leaves ((don't use dried, optional))

jaggery (or brown sugar

First deseed the dried red chilies and soak them in vinegar and ¼ cup hot water. If using red chilli powder in place of red chilies you may skip this soaking step. Keep this aside.

Meanwhile add all the spices – coriander, cumin, black pepper, cinnamon, cloves, mustard and salt to a small grinder jar. Make a fine powder.

Add jaggery, ginger, garlic, soaked red chilies (or chilli powder), &amp; vinegar. Grind to a smooth paste adding 1 to 2 tablespoons more water if required.

Taste test this and add more salt or vinegar or red chilli powder to taste.

Marinate the lamb with turmeric and this vindaloo paste. Cover and rest overnight or at least for 6 hours.

Prepare Vindaloo Paste

When you are ready to cook the vindaloo, take it out of the refrigerator and keep aside.

Chop the onion very finely if using.

Heat oil in a pan or a dutch oven or a braiser.

Add the onions and saute them on a medium heat until golden.

Add the marinated lamb and begin to saute on a medium high heat for 5 minutes. You will see the vindaloo paste begins to smell good & leave the sides of the pan. At this stage cover and cook for 3 mins on a medium to medium-low heat.

Add the curry leaves and saute for 2 mins. Pour 1 cup boiling hot water and mix well.

Let lamb vindaloo cook for 1 ½ hours or until tender. Keep stirring every 15 mins. You will need to add more hot water in batches after 40 mins.

You know the lamb vindaoo is done when the meat is soft and fork tender. Taste test and add salt and jaggery (or brown sugar) at this stage and cook further without covering to evaporate the excess water.

Vindaloo is a semi-dry dish with thick sauce. Check pictures in the post to see the consistency of the sauce.

Lamb vindaloo tastes best the next day. Serve it over rice, bread or with naans. If you are lucky enough to make or buy the Goan Poee bread, go for it.

How to Make Lamb Vindaloo

https://www.youtube.com/watch?v=--o9TAbJe5g

Vindaloo is a popular Goan dish where meat is marinated in a spicy paste and slow cooked to  perfection. Find complete recipe on my blog:
https://www.indianhealthyrecipes.com/lamb-vindaloo/

Top 3 lamb vindaloo recipes from across the web

The most viewed lamb vindaloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lamb Vindaloo

lamb vindaloo - restaurant style

Lamb Vindaloo Recipe (Goat Vindaloo...

Top 3 lamb vindaloo recipes from across the web

The most viewed lamb vindaloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb Vindaloo

lamb vindaloo - restaurant style

Lamb Vindaloo Recipe (Goat Vindaloo...

The most viewed lamb vindaloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine