"Lamb Vindaloo Recipe with Step by Step Pictures. Spicy and flavourful curry with tender succulent pieces of lamb coated in a spicy masala. Have some breads to scoop up the curry"
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.
SIMILAR RECIPES,
How to Make Lamb Vindaloo at Home
Ingredients you will need are mutton, vinegar, spices, ginger, garlic, onions, seasonings, oil.
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Take all the grinding ingredients in a bowl, add vinegar and let them soak for 15 mins.
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Take it in a blender and puree till smooth. Add water if needed. The masala has to be very smooth.
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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.Heat oil in a kadai. Add in finely chopped onions and cook till golden brown.
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Add in the mutton along with marinate and saute for 5 to 6 mins till it is well seared.
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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.
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Add in coriander leaves and mix well.
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Serve with any bread of your choice.
COOKING VINDALOO IN A PAN
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.
- USE MEAT TENDERIZER: you can use natural meat tenderizer like 2 tbsp of raw papaya paste or 1 tsp of baking soda, little wine.
- CHOOSE YOUNG MEAT: when buying lamb for vindaloo, pick young lamb or pick tender cuts of lamb.
- USE PRESSURE COOKER TO COOK.
PRESSURE COOKER METHOD
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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.
INSTANT POT METHOD
- 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.
SERVING SUGGESTIONS
You can serve this curry
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Lamb Vindaloo Recipe
Equipment
- Pressure cooker
- Blender
Ingredients
- 500 grams Boneless Lamb or Mutton cut into big chunks
- 1 large Onion chopped finely
- 3 tbsp Oil
- Salt to taste
- 2 tsp Sugar
- 3 tbsp Coriander leaves
FOR GRINDING
- 5 Dry Red Chillies check notes
- 2 tbsp Ginger peeled
- 7 Garlic peeled
- 1 inch Cinnamon stick
- 3 piece Cardamom
- 3 piece Cloves
- ½ tsp Black Pepper
- 1 tsp Cumin seeds
- 5 tbsp Vinegar
Instructions
- Take all the grinding 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.
- 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.
COOKING IN A PAN
- 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.
PRESSURE COOKER METHOD
- Start cooking the onions in pressure cooker pan.
- Add in the mutton along with marinate and saute for 5 to 6 mins till it is well seared.
- Now add in little water around ½ cup. Cover it with pressure cooker lid. Cook on very low heat for 20 to 30 mins or untill mutton is cooked.. The mutton will be completely cooked.
- You can open the cooker and dry out the water if needed.
- You are done.
Notes
TIPS & TRICKS FOR LAMB VINDALOO
- 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.
- The vindaloo is basically spicy, sour and little sweet. So adjust it as you like.
- 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.
- Add in more vinegar, sugar if you need to adjust the taste.
COOKING VINDALOO IN A PAN
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.- USE MEAT TENDERIZER: you can use natural meat tenderizer like 2 tbsp of raw papaya paste or 1 tsp of baking soda, little wine.
- CHOOSE YOUNG MEAT: when buying lamb for vindaloo, pick young lamb or pick tender cuts of lamb.
- USE PRESSURE COOKER TO COOK.
PRESSURE COOKER METHOD
-
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.
INSTANT POT METHOD
- Follow all the steps till marination.
- Heat instant pot in saute mode. Add oil and saute onions till golden brown.
- Add marinated mutton and saute for 5 mins.
- Add 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.
SERVING SUGGESTIONS
You can serve this curryMEAL PREP & STORAGE SUGGESTIONS
- 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.
Pictorial:
1)Take all your spices.
2)Take it in a bowl
3)Add in vinegar
4)Leave to soak for 10 mins
5)Take it in a blender
6)Grind to a smooth paste.
7)Take mutton pieces in a bowl
8)Add in salt.
9)Add in sugar
10)Add in the masala. Mix well. Leave to marinate for 1 hour or overnight.
11)heat oil in a kadai.
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.
16)cook till it is seared.
17)stir fry and cook for 5 to 6 mins.
18)Add water
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
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