Lamb Vindaloo Recipe
Lamb Vindaloo Recipe
Table of Contents
Lamb Vindaloo Recipe
This Lamb Vindaloo Recipe brings the bold, spicy flavors of India to your kitchen. Originating from Goa, this dish is known for its tangy and fiery heat, balanced by the richness of lamb. The combination of vinegar, tamarind, and an array of aromatic spices makes lamb vindaloo recipe a favorite among spice lovers. Whether you’re preparing a weeknight dinner or impressing guests with a flavorful, exotic dish, this lamb vindaloo recipe is sure to satisfy. Tender lamb is simmered in a deeply flavorful, spicy sauce that’s sure to ignite your taste buds.
Perfect for those who love bold flavors and a bit of heat, this lamb vindaloo recipe offers a delicious balance of spice, tanginess, and savory goodness, making it an irresistible meal. Pair it with basmati rice or naan for a complete Indian feast.
Description
lamb vindaloo recipe is a signature dish in Goan cuisine, influenced by Portuguese colonization, which brought ingredients like vinegar and spices from around the world to India. While the dish was originally mild, over time it has evolved into the fiery version we know today, with a punch of heat and a complex, tangy flavor profile. This Lamb Vindaloo Recipe stays true to its roots, offering a balanced and robust sauce that perfectly complements the tender, succulent lamb.
The key to making a great lamb vindaloo lies in the preparation of the spice paste. A blend of spices like cumin, coriander, turmeric, and mustard seeds are toasted and ground into a paste with vinegar and garlic. The vinegar adds a unique tang to the dish, cutting through the richness of the lamb and creating the signature flavor that defines vindaloo.
The lamb itself is first marinated in a mix of spices to help tenderize the meat and infuse it with flavor. Then, the lamb is cooked in a spicy gravy made with onions, tomatoes, and a variety of spices. The longer the dish simmers, the more intense the flavors become. Whether you like your vindaloo mild or spicy, you can easily adjust the level of heat by controlling the amount of chili used in the recipe.
Lamb is an excellent choice for this recipe because it absorbs the spices wonderfully and becomes incredibly tender when cooked slowly in a sauce. When combined with a side of basmati rice or naan bread, this dish makes a filling and satisfying meal perfect for a weeknight dinner or a weekend feast.
This lamb vindaloo recipe is a crowd pleaser for spice lovers and those seeking to try something different from traditional curry dishes. If you’ve never had lamb vindaloo recipe before, you’re in for an unforgettable culinary experience. The vibrant colors, aromatic spices, and complex flavors will make this dish a memorable part of your culinary repertoire.
Ingredients
- 1.5 pounds (700g) lamb shoulder or leg (cut into cubes)
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 2 tomatoes (diced)
- 4 cloves garlic (minced)
- 1-inch piece ginger (grated)
- 2 tablespoons white vinegar (for marinating)
- 2 tablespoons tamarind paste (optional, for extra tanginess)
- 1 tablespoon sugar (optional, to balance the heat)
For the Spice Paste:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 2 tablespoons Kashmiri red chili powder (adjust to your spice preference)
- 1 teaspoon black peppercorns
- 4-5 dried red chilies (adjust to your heat preference)
- 1 tablespoon white vinegar (for paste)
Instructions
1. Marinate the Lamb
In a large bowl, combine the cubed lamb with 1 tablespoon of vinegar, 1 tablespoon of ground turmeric, and a pinch of salt. Let it marinate for at least 30 minutes, or overnight for maximum flavor.
2. Toast the Spices
In a dry skillet, toast the cumin seeds, coriander seeds, mustard seeds, black peppercorns, and dried red chilies over medium heat for 2-3 minutes, until fragrant. Remove from heat and let cool. Once cooled, grind the spices using a spice grinder or mortar and pestle. Add the ground spices to a blender with paprika, Kashmiri chili powder, and 1 tablespoon of vinegar. Blend into a smooth paste, adding a little water if necessary.
3. Cook the Lamb Vindaloo
Heat vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until golden brown, about 7-10 minutes. Add the garlic and ginger, and cook for another 1-2 minutes, until fragrant.
Next, add the prepared spice paste to the pot and cook for 3-4 minutes, stirring constantly to prevent burning. The paste should darken slightly and become aromatic.
Add the marinated lamb pieces to the pot, stirring to coat them evenly with the spice mixture. Cook for 5-7 minutes until the lamb is browned on all sides.
4. Simmer the Vindaloo
Add the diced tomatoes and cook for 5 minutes until softened. Pour in enough water or broth to cover the lamb (about 1.5 cups), and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the lamb is tender and the sauce has thickened.
5. Adjust the Flavor
Once the lamb is tender, taste the vindaloo and adjust the seasoning. Add more salt, vinegar, or sugar to balance the heat and tanginess according to your preference.
6. Serve
Serve the lamb vindaloo with steamed basmati rice or warm naan bread to soak up the flavorful sauce.
Notes
- Spice Level: The heat of this dish can be adjusted by modifying the amount of dried red chilies and Kashmiri chili powder. If you prefer a milder version, reduce the chilies or remove the seeds from the dried chilies.
- Tamarind: While tamarind paste adds an authentic tangy flavor to the dish, it is optional. You can substitute with a little extra vinegar if tamarind paste is unavailable.
- Other Proteins: While this recipe uses lamb, it can be easily adapted to chicken, beef, or even vegetables like potatoes or cauliflower.
- Storage: Leftover lamb vindaloo tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Vegan Version: For a vegan version, replace the lamb with chunks of cauliflower, potatoes, or even tofu.
Lamb Vindaloo Recipe
Ingredients
- 1.5 pounds 700g lamb shoulder or leg (cut into cubes)
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 tomatoes diced
- 4 cloves garlic minced
- 1- inch piece ginger grated
- 2 tablespoons white vinegar for marinating
- 2 tablespoons tamarind paste optional, for extra tanginess
- 1 tablespoon sugar optional, to balance the heat
- For the Spice Paste:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 2 tablespoons Kashmiri red chili powder adjust to your spice preference
- 1 teaspoon black peppercorns
- 4-5 dried red chilies adjust to your heat preference
- 1 tablespoon white vinegar for paste
Instructions
- In a large bowl, combine the cubed lamb with 1 tablespoon of vinegar, 1 tablespoon of ground turmeric, and a pinch of salt. Let it marinate for at least 30 minutes, or overnight for maximum flavor.
- In a dry skillet, toast the cumin seeds, coriander seeds, mustard seeds, black peppercorns, and dried red chilies over medium heat for 2-3 minutes, until fragrant. Remove from heat and let cool. Once cooled, grind the spices using a spice grinder or mortar and pestle. Add the ground spices to a blender with paprika, Kashmiri chili powder, and 1 tablespoon of vinegar. Blend into a smooth paste, adding a little water if necessary.
- Heat vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until golden brown, about 7-10 minutes. Add the garlic and ginger, and cook for another 1-2 minutes, until fragrant.
- Next, add the prepared spice paste to the pot and cook for 3-4 minutes, stirring constantly to prevent burning. The paste should darken slightly and become aromatic.
- Add the marinated lamb pieces to the pot, stirring to coat them evenly with the spice mixture. Cook for 5-7 minutes until the lamb is browned on all sides.
- Add the diced tomatoes and cook for 5 minutes until softened. Pour in enough water or broth to cover the lamb (about 1.5 cups), and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the lamb is tender and the sauce has thickened.
- Once the lamb is tender, taste the vindaloo and adjust the seasoning. Add more salt, vinegar, or sugar to balance the heat and tanginess according to your preference.
- Serve the lamb vindaloo with steamed basmati rice or warm naan bread to soak up the flavorful sauce.
Notes
- Spice Level: The heat of this dish can be adjusted by modifying the amount of dried red chilies and Kashmiri chili powder. If you prefer a milder version, reduce the chilies or remove the seeds from the dried chilies.
- Tamarind: While tamarind paste adds an authentic tangy flavor to the dish, it is optional. You can substitute with a little extra vinegar if tamarind paste is unavailable.
- Other Proteins: While this recipe uses lamb, it can be easily adapted to chicken, beef, or even vegetables like potatoes or cauliflower.
- Storage: Leftover lamb vindaloo tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Vegan Version: For a vegan version, replace the lamb with chunks of cauliflower, potatoes, or even tofu.
