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Lamb Vindaloo
Fiery Goan curry with lamb marinated in vinegar and spices - bold, tangy, and intensely flavorful.
30 mins
90 mins
4 people
Goan
Lamb shoulder
Cut into chunks
800g
Vinegar (white wine or malt)
150ml
Dried Kashmiri chilies
Soaked in warm water
10
Garlic cloves
10
Ginger
2 inches
Cumin seeds
2 tsp
Mustard seeds
1 tsp
Turmeric
1 tsp
Potatoes
Quartered
3 medium
Onions
2 large
Sugar
1 tsp
🍽️ Dried Kashmiri chilies
→ Red chili flakes (2 tbsp)
Adjustable heat level
🍽️ White wine vinegar
→ Apple cider vinegar
Similar acidity, slightly fruity
Grind soaked chilies with garlic, ginger, cumin, mustard, and turmeric into a paste.
💡 Pro Tip: This spice paste is the heart of vindaloo - make it smooth
Marinate lamb in spice paste and vinegar for at least 4 hours (overnight is best).
💡 Pro Tip: Vinegar tenderizes meat and infuses flavor deeply
Heat oil, cook onions until deeply brown.
💡 Pro Tip: Brown onions add sweetness that balances the vinegar
Add marinated lamb with all marinade. Sear on high heat.
💡 Pro Tip: Don't discard the marinade - it becomes the gravy
Add water to cover, bring to boil, then low simmer for 60-75 minutes.
💡 Pro Tip: Low and slow yields melt-in-mouth lamb
Add potatoes in last 25 minutes. Adjust seasoning with sugar and salt.
💡 Pro Tip: Sugar balances the acidity - essential for authentic taste
- ✓Vinegar is essential - never skip it
- ✓Marinate overnight for best results
- ✓Balance heat with a touch of sugar
- ✓Use Kashmiri chilies for color without extreme heat
- ✓Lamb should be fall-apart tender
- ✓Gravy should be tangy-spicy-slightly sweet
- →With steamed rice
- →With crusty bread
- →With pao (bread rolls)