Savor the zest of Lamb Vindaloo, a dish with Goan flair and Portuguese influence, featuring tender marinated lamb in a fiery, flavorful sauce. Known in India as Mutton Vindaloo, this dish offers a spicy, sweet, and tangy taste that's gluten-free and paleo-friendly. Perfectly paired with rice, roti, naan, or any Indian flatbread, it's a versatile recipe you can whip up on the stovetop, in a slow cooker, or an Instant Pot.
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Vindaloo, stemming from the Portuguese "Carne de vinha d'alhos" (meat with wine and garlic), was traditionally a method to preserve meat by marinating it in wine and garlic. Goan chefs adapted the recipe, using vinegar and spices to create the now-famous Vindaloo, typically made with pork but equally delicious with lamb or chicken.
This vibrant curry omits tomatoes, embracing a spicy, tangy, and subtly sweet profile, and is made irresistible with a special masala paste. Enjoyed worldwide, Vindaloo is traditionally served in Goan homes and restaurants with crunchy pao bread or fluffy steamed rice cakes called sannas.
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Ingredients and Substitutions Overview
Here's a simplified list of ingredients you'll need to make a classic Lamb Vindaloo, packed with flavor and a touch of heat.
Main Ingredients:
- Lamb: Bone-in cuts from the shoulder are ideal, but you can also use goat, chicken, or pork.
- Vinegar: Critical for authentic tanginess, so don't skip it.
- Sugar & Tamarind Paste: Balances flavors without adding sweetness. For a creamy, restaurant-style curry, opt for tomato puree instead.
Spices for Aromatic Depth:
- Cinnamon, Cardamom, and Cloves: These whole spices impart an exotic essence.
- Dry Red Chilies & Coriander Seeds: Byadgi chili lends a vibrant hue; substitute with regular chili powder or Kashmiri chili for a different spice level. Fresh coriander seeds are ideal for aroma, but powdered coriander is a fine substitute.
- Peppercorn & Cumin Seeds: A half teaspoon adds moderate heat; adjust for more kick. Cumin seeds bring an earthy note.
- Ginger-Garlic Paste: Essential for the curry's fragrant and flavorful base.
How to Make Lamb Vindaloo?
Below's a concise guide to Lamb Vindaloo: Create the paste, marinate the meat, and cook your curry. Illustrated with photos and a video, this straightforward recipe is perfect for all skill levels.
Dive Into Mutton Marvels:
Lamb Vindaloo (Mutton Vindaloo)
Ingredients
For Vindaloo Paste/Masala
- 9 Dry Red Chilies
- ¼ cup Coriander Seeds
- ½ tsp Turmeric Powder
- 1 Cinnamon Stick
- 4 Cardamom
- 4 Cloves
- ½ tsp Tamarind Paste, thick or Tamarind Sauce
- 2 tbsp Vinegar
- 1 tsp Cumin Seeds
- ½ tsp Peppercorn
- ¼ cup Water
Other Ingredients
- 1¼ lb Lamb, or goat, medium cut bone-in tender meat
- 1 tsp Ginger Garlic paste
- 2 tsp Brown Sugar
- Salt, as needed
- 1 Bay Leaf
- 2 Dry Red Chili
- 1 Onion, finely sliced
- ¼ cup Oil
- 1½ cup Water
Instructions
To Prepare Lamb Vindaloo Paste
- Combine cinnamon, cardamom, dry red chilies, coriander seeds, cloves, vinegar, turmeric powder, tamarind pulp, and water in a blender jar.
- Grind the ingredients into a fine, smooth paste.
To Marinate the Lamb
- Place fresh, tender lamb or goat meat in a bowl and add ginger garlic paste, sugar, salt, and the vindaloo paste you've prepared.
- Mix everything well, ensuring the meat is fully coated with the marinade. Let it sit and marinate overnight or for a minimum of 1 hour. This marination process is crucial as it allows the lamb to fully absorb the rich and complex flavors from the masala.
To Prepare Lamb Vindaloo
- Begin by heating oil in a pan over medium heat. Once hot, add bay leaves and dry red chilies, followed by ginger garlic paste. Sauté these ingredients until aromatic.
- Add onions to the pan and continue to sauté until they become soft and translucent.
- Introduce the marinated lamb meat to the pan. Stir and sauté the mixture for 3 to 5 minutes, allowing the flavors to meld.
- Cover the pan with a lid and let the meat cook for an initial 5 to 7 minutes.
- Remove the lid and pour in 1½ cups of water. Stir the mixture well to combine.
- Place the lid back on the pan and let the lamb cook for a further 30 to 40 minutes. The exact cooking time may vary depending on the cut and age of the meat; tender lamb typically takes around 35 minutes.
- Remove the lid and continue cooking if necessary until the curry reaches your desired consistency and turns a rich, reddish-brown color.
- Garnish your flavorful Lamb Vindaloo with fresh coriander leaves for that burst of color and freshness. It's now ready to be served as a hearty and aromatic dish.
To Serve
- This rich and robust Lamb Vindaloo is versatile and pairs wonderfully with a variety of sides. Check out the serving suggestions below for more details.
Recipe Video
Chef's Notes and Tips
- Vinegar is Vital: For that distinct Goan tang, vinegar is indispensable. Choose from white, rice, red wine, or apple cider vinegar. If accessible, Feni can provide an authentic Goan twist.
- Tender Meat Matters: Select tender bone-in lamb for the best flavor absorption. Goat meat is also an excellent alternative.
- Marinade for Flavor: Marinate your lamb overnight in the vindaloo paste to ensure maximum spice infusion.
- Sour with Tamarind: A dash of tamarind concentrate or fresh pulp is crucial for the Vindaloo's characteristic sour profile.
- Meat Choices: Traditional Vindaloo uses pork, but don't hesitate to use chicken, prawn, goat, or beef to suit your preferences.
- Potato Twist: Although not classic, potatoes can add heartiness and meld well with the robust flavors of the curry.
- Tomato for Creaminess: For those who prefer a creamier curry, adding tomato puree or paste can emulate a restaurant-style Vindaloo.
- Cooking Convenience: Use a pressure cooker, Instant Pot, or slow cooker to make the cooking process more manageable, especially if you're short on time.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Storage Suggestions
Here are some straightforward tips for storing your Lamb Vindaloo to keep it tasting fresh:
Refrigerator Storage:
- Keep the Vindaloo in an airtight container; it will stay fresh for about 4 to 5 days.
- Make sure the container is clean to avoid any contamination.
Freezer Storage:
- Lamb Vindaloo can be frozen for up to 4 months. For best results, divide it into the portion sizes you'll want later, making it easier to thaw and reheat.
- Use freezer-friendly bags or containers to prevent freezer burn.
Storing Vindaloo Paste:
- Freeze the Vindaloo paste in separate small bags if you're making a batch.
- It'll last up to 6 months in the freezer.
- Thaw only as much paste as you need for a batch of Vindaloo with your meat of choice, whether it's chicken, beef, lamb, or pork.
With these methods, you can enjoy Lamb Vindaloo whenever the craving hits without sacrificing quality or taste.
Serving Suggestions
Lamb Vindaloo is versatile when it comes to pairing with other dishes. Here are some perfect accompaniments:
Rice Varieties:
- Basmati rice is a classic choice that complements the flavors.
- White or jasmine rice can also soak up the rich sauce nicely.
- For a bit more flavor, jeera (cumin) rice or pulao can elevate your meal.
Breads:
- Indian bread like naan, chapati, or paratha is perfect for scooping up the curry.
- A simple bun can also be a delightful side, especially if you prefer a less traditional approach.
Lamb Vindaloo in Instant Pot
Here's a quick and straightforward Instant Pot Lamb Vindaloo recipe for you:
- Start by hitting the 'Sauté' button on your Instant Pot. Pour in some oil and toss in a bay leaf, dry red chili, ginger-garlic paste, and onions. Stir them until the onions are soft.
- Add the marinated lamb pieces to the pot and stir well. If anything is sticking to the bottom, add 2 to 3 teaspoons of water to deglaze the pot. Then, pour in 1½ cups of water and mix everything together.
- Change the setting to 'Pressure Cook' mode, and adjust the time to cook on 'High' for 15 minutes. After it's done, let the pressure release naturally.
- Once the pressure is fully released, open the lid and sprinkle some cilantro leaves on top for garnish. If you prefer a thicker curry, set the pot back to 'Sauté' mode and let the curry simmer for another 3 to 5 minutes until it reaches your desired consistency.
And there you have it, your Instant Pot Lamb Vindaloo is ready to be served!
Lamb Vindaloo in Slow Cooker
Cooking Lamb Vindaloo in a slow cooker or crockpot is a perfect set-it-and-forget-it method. Here's how you can do it:
- Begin by heating some oil in a frying pan and sautéing the onions until they're soft.
- Transfer the softened onions and the marinated meat pieces to your slow cooker or crockpot.
- Add 1½ cups of water to the mixture and stir well to combine everything.
- Cover with the lid and set your slow cooker to cook on low for about 5 to 6 hours, or until the meat is tender and falls apart easily.
- When the cooking time is up, open the lid and sprinkle cilantro leaves on top for a fresh garnish.
Your slow cooker Lamb Vindaloo is now ready to be served!
Sheila Nalliannan
Lovely, mouthwatering recipe!
Sangeetha Vel
Glad you liked it, thanks for the feedback 🙂