Lamb Vindaloo Recipe

Lamb Vindaloo Recipe is a popular curry around the world. Vindaloo is a spicy and flavourful curry with tender succulent pieces of lamb coated in a spicy masala. Lamb cooked in freshly ground whole spices and vinegar to create a red finger licking curry. Make sure you enjoy this with some breads to scoop up the curry!

Lamb Vindaloo Recipe

Vindaloo is a popular goan delicacy made with mutton (lamb). Tender cuts of lamb is used in making this preparation. You might think vindaloo consist of aloo because of the name, but actually vindaloo means meat cooked in vinegar.

About Lamb Vindaloo Recipe

Vindaloo or vindalho is an Indian curry dish popular in goa. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. It can be made with beef, mutton, pork, prawns, chicken, or vegetables.

Many of you used to think that vindaloo has potatoes added to it because of the name "vind-aloo". But actually vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices, then cooked with more spices. If you are into more spicy curries, check my lamb karahi & mutton curry.

Video Recipe for Lamb Vindaloo

Similar Recipes,

1. Lamb chops
2. Mutton stew
3. Chettinad mutton curry

Lamb Vindaloo Ingredients

Ingredients in lamb vindaloo is very minimal. Mainly it has variety of spices which are soaked in vinegar and ground. Some lamb vindaloo recipes has onions added and some don't. I like to add onions in my curry. Here are the spices used in vindaloo preparation.

• onions
• dry red chillies
• ginger
• garlic
• cinnamon
• cardamom
• cloves
• black pepper
• cumin seeds
• vinegar, salt & sugar

How to Make Lamb Vindaloo at Home

Making Masala for Vindaloo

Ingredients you will need are mutton, vinegar, spices, ginger, garlic, onions, seasonings, oil. Take all the spices ingredients in a bowl, add vinegar and let them soak for 15 mins. Take it in a blender and puree till smooth. Add water if needed. The masala has to be very smooth.

Marinating Meat

Take mutton/lamb in a bowl. Add in the ground masala, salt, sugar and mix really well. leave to marinate for 1 hour or overnight.

Making Vindaloo

Heat oil in a kadai. Add in finely chopped onions and cook till golden brown. Add in the mutton along with marinate and saute for 5 to 6 mins till it is well seared. Now add in little water. Cover it with a lid. Cook on very low heat for 1 to 2 hours till mutton is completely cooked and tender. Add in coriander leaves and mix well.Serve with any bread of your choice.

Expert Tips for Tasty Lamb Vindaloo

I used normal kadai to cook vindaloo. It will take around 1 to 2 hours for the lamb to cook till tender. There are few tips you can follow to make the lamb cook faster.

In the End it all comes to taste

The vindaloo is basically spicy, sour and little sweet. Add more vinegar, sugar if you need to adjust the taste.

Customising your curry

I used normal dry red chillies. You can add some extra kashmiri red chillies if you want it to be red in colour. You can add more onions if you like or simply leave it out.

Meat Tenderizer

you can use natural meat tenderizer like 2 tbsp of raw papaya paste or 1 tsp of baking soda, little wine.

Choosing Meat

when buying lamb for vindaloo, pick young lamb or pick tender cuts of lamb. Cooking time depends on how tender the meat is. If you are using younger lamb then it will cook faster. If the lamb is older, then it may take longer.

Serving Suggestions

You can serve this curry with a variety of side dishes. Here are some ideas for you. One of my favorite is to serve it with Rice, Pulao, Plain Naan Bread or Roti

You can also enjoy it with Pheni Paratha, Parota, Garlic Naan, Lacha Paratha.

Make Ahead & Storage

• Marinate the mutton a day in advance and store in fridge. You can bring it back to room temp before starting to cook.
• This curry can be stored in fridge for upto a week. Reheat when serving.

How to Make Lamb Vindaloo (Step-wise Pictures)

1)You will need dry red chillies, ginger, garlic, cinnamon, cardamom, cloves, black pepper, cumin seeds and vinegar. Add all the whole spices in a bowl. I didn't add sugar at this point.

3)Add in vinegar to the whole spices.

4)Leave to soak for 10 mins. Soaking spices in vinegar for few minutes will make it blend smoother.

5)Take all the spices along with the vinegar in a blender.

6)Grind to a smooth paste. You can add some water while grinding to get a smooth consistency.

7)Take mutton pieces in a bowl. Pick tender cuts of lamb.

8)Sprinkle some salt over it.

9)Add in sugar

10)Add in the masala. Mix well. Leave to marinate for 1 hour or overnight. The longer you marinate the more tender your lamb will be.

11)Now lets cook. Heat oil in a kadai. I used neutral oil like refined oil.

12)Add in chopped onions

13)Cook till golden brown.

14)Add in mutton along with marination.

15)Saute for 5 to 6 mins till it is well seared.

17)stir fry and cook for 5 to 6 mins.

18)Add enough water to cover the lamb.

19)mix well.

20)cover and cook on very low heat till meat is cooked. If you want to cook faster. You can use a pressure cooker or instant pot. Check my notes for method.

21)Now curry is done.

22)check whether meat is tender.

23)add coriander leaves.

24)Serve

Lamb Vindaloo in a Pressure Cooker

• If you have a pressure pan, then you can cook this dish completely in the pan.
• You can start cooking the curry in the pan, then transfer the whole thing to pressure cooker and cook till tender.
• Cooking time will vary based on the lamb quality.
• Younger lamb takes just 15 to 20 mins. Older meat takes 25 to 30 mins.
• Normally mutton will be cooked in less than 5 to 6 whistle.

Lamb Vindaloo in Instant Pot

• Follow all the steps till marination.
• Heat instant pot in saute mode. Add oil and saute onions till golden brown.
• Marinated mutton is added and saute for 5 mins.
• Pour ½ cup of water and bring it to a boil.
• Cover and pressure cook on low for 15 mins.
• Let the pressure release by itself.
• Open the instant pot. Boil longer to thicken the sauce.

📖 Recipe Card

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