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Lamb Vindaloo Recipe (Goat Vindaloo)

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!
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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 servings
Calories: 1026kcal

Equipment

  • Pressure cooker or Casserole
  • Blender

Ingredients

  • 500 grams Lamb | Mutton (cut into big chunks)
  • 1 large Onion chopped finely
  • 4 tbsp Oil
  • Salt to taste
  • 2 tsp Sugar
  • 3 tbsp Coriander leaves

Ingredients for Vindaloo Masala

  • 5 Dry Red Chillies check notes
  • 2 tbsp Ginger peeled
  • 7 cloves 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.

How to cook lamb vindaloo 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.

How to cook lamb vindaloo in pressure cooker

  • 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.

Video

Notes

 

  1. 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.
  2. The vindaloo is basically spicy, sour and little sweet. So adjust it as you like.
  3. I used normal dry red chillies. You can add some extra kashmiri red chillies if you want it to be red in colour.
  4. You can add more onions if you like.
  5. Add in more vinegar, sugar if you need to adjust the taste.

How to Cook Lamb Vindaloo in an Instant Pot

  • 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 curry

Meal 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.

Nutrition

Serving: 1servings | Calories: 1026kcal | Carbohydrates: 29g | Protein: 46g | Fat: 81g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 168mg | Potassium: 1165mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1131IU | Vitamin C: 172mg | Calcium: 126mg | Iron: 7mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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