Let me introduce you to the vibrant flavors of Lamb Vindaloo, a fantastic dish blending Goan and Portuguese flavors. This recipe uses tender, marinated lamb cooked in a fiery, tangy sauce. In India, it's called Mutton Vindaloo and brings together spicy, sweet, and sour notes.
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Plus, it's gluten-free and perfect for those following a paleo diet. Serve it with rice, naan, or any Indian flatbread. And don't worry about the cooking method—I've included instructions for preparing it on the stovetop, in a slow cooker, or even in an Instant Pot.
Vindaloo started as "Carne de vinha d'alhos" in Portugal, which translates to meat marinated in wine and garlic. When it reached Goa, chefs there swapped wine for vinegar and added a variety of bold spices. Although traditionally made with pork, lamb or chicken also work wonderfully.
The uniqueness of this curry comes from its omission of tomatoes, emphasizing instead a spicy, tangy, and subtly sweet flavor profile created by a special masala paste. Popular worldwide, Vindaloo is a staple in Goan households and restaurants, where it's often served with crunchy pao bread or fluffy steamed rice cakes called sannas.
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Ingredients and Substitutions Overview
Here's a simple list of ingredients you'll need to make a classic Lamb Vindaloo, full of flavor and just the right amount of spice:
Main Ingredients:
- Lamb: Bone-in cuts from the shoulder are best for this dish. You can also substitute lamb with goat, chicken, or pork.
- Vinegar: Essential for achieving the tanginess of the curry, which traditionally substitutes the wine. You can also use wine to capture the authentic flavor if preferred.
- Sugar & Tamarind Paste: These ingredients help balance the flavors. If you prefer a creamy, restaurant-style curry, use tomato puree as an alternative.
Spices for Aromatic Depth:
- Cinnamon, Cardamom, and Cloves: These whole spices bring a wonderful exotic flavor to the dish.
- Dry Red Chilies & Coriander Seeds: Byadgi chili gives a beautiful color; you can also use regular chili powder or Kashmiri chili to tweak the color and the spiciness. Fresh coriander seeds are perfect for a strong aroma, but powdered coriander is a good alternative.
- Peppercorn & Cumin Seeds: Peppercorns add just the right amount of heat. You can adjust the amount to make your curry spicier or milder, depending on your taste. Cumin seeds contribute a nice earthy flavor to the mix.
- Ginger-Garlic Paste: Essential for building the curry's deeply fragrant and richly flavored base.
How to Make Lamb Vindaloo?
I've put together a simple guide to help you make Lamb Vindaloo: First, prepare the spice paste, then marinate the meat, and lastly, cook the curry. This easy-to-follow recipe comes with photos and a video, making it ideal for cooks of any experience level. Let's begin!
Discover More Mutton Recipes:
Lamb Vindaloo (Mutton Vindaloo)
Ingredients
For Vindaloo Paste
- 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
Preparing Lamb Vindaloo Paste
- In a blender jar, add cinnamon, cardamom, dry red chilies, coriander seeds, cloves, vinegar, turmeric powder, tamarind pulp, and water.
- Blend the ingredients until they form a fine, smooth paste.
Marinating 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.
Making Lamb Vindaloo
- Start by warming oil in a pan over a medium flame. When the oil is hot, add bay leaves and dry red chilies for a flavor kick. Then, stir in ginger garlic paste and cook until you it turns aromatic.
- Next up, toss in chopped onions and sauté them until they're soft and translucent.
- Add the marinated lamb to the pan. Mix and cook it for 3 to 5 minutes, letting all the wonderful spices blend together with the meat.
- Cover the pan with a lid and let the meat cook for an initial 5 to 7 minutes.
- Remove the lid and pour in the water. Stir the mixture thoroughly to ensure the water is fully incorporated with the flavors in the pan.
- 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.
- Take off the lid and, if the curry's still a bit too liquid for your liking, let it cook a little longer. You're looking for a thick texture and that lovely reddish-brown color that says it's just right.
- 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.
Serving
- This rich and robust Lamb Vindaloo pairs perfectly with a range of sides, from steamed rice to fresh naan. If you’re looking for more pairing options, be sure to check out our serving suggestions below.
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Recipe Video
Chef's Notes and Tips
Preparation and Cooking Tips:
- Use Tender Meat: Opt for tender, bone-in lamb cuts like the shoulder to get the most flavor and juiciness. If you're considering other options, goat meat also works well, blending beautifully with the robust spices of Vindaloo.
- Vinegar is Vital: Vinegar is key to achieving the unique tang of Goan cuisine. Try experimenting with various types like white, rice, red wine, or apple cider to discover your favorite. For a real Goan flavor, add a splash of Feni, a traditional spirit from cashew or coconut.
- Marinate for Flavor: To really enhance your meat, marinate it for at least an hour. If you're not in a rush, leaving it overnight in the fridge is even better. This extra time lets the vinegar and spices deeply penetrate the meat, softening it and boosting the flavor significantly.
- Sour with Tamarind: Adding tamarind brings an essential sour element to the curry. Use tamarind concentrate for simplicity or opt for fresh pulp for a more complex sourness that balances the spice.
- Flexible Meat Choices: Traditionally, Vindaloo is made with pork, but it’s quite versatile. You can use chicken, prawn, goat, or beef to suit various tastes or explore different flavor profiles.
Tips to Enhance Your Vindaloo:
- Potato Twist: Include chunks of potato to improve the texture and help absorb the flavors in the curry. It’s a fantastic way to extend the dish while keeping the strong Vindaloo flavors intact.
- Enhance Your Spices: In this recipe, I haven't toasted the spices, but if you want to boost the flavor of your Vindaloo paste, try toasting them before grinding. This step helps release the oils and aromas, making the curry richer and more flavorful, just like in my Shrimp Vindaloo recipe.
- Balancing Heat: If you’re worried about the curry being too spicy, start with less chili powder and adjust according to your taste. Stir in some yogurt or coconut milk at the end of cooking to soften the heat and add creaminess.
- Slow Cooking: For a more developed flavor, consider slow cooking your Vindaloo. Slow cooking at a low temperature allows the meat to become exceptionally tender and the flavors to merge more fully.
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.
Serving Suggestions
Lamb Vindaloo pairs wonderfully with a variety of side dishes that help balance its bold flavors. Here are some favorite accompaniments I like to serve to my family:
- Basmati rice: This aromatic rice is a classic choice, its light and fluffy grains beautifully complementing the spicy Vindaloo.
- White or jasmine rice: Great for soaking up the curry's rich sauce, these rices offer a gentle contrast to the dish's heat.
- Jeera (Cumin) Rice: Infused with the warm, earthy taste of cumin, this rice adds an extra layer of flavor that pairs well with the robust Vindaloo.
- Pulao: A colorful rice dish with peas, carrots, and sometimes nuts, pulao provides sweetness and a variety of textures that enhance the curry.
- Naan, Chapati, or Paratha: Each of these Indian breads offers a different texture and taste, from the soft chapati, pillowy naan to the crispy paratha, all perfect for scooping up the curry.
- Simple Bun: A soft bun is a unique and slightly unconventional side that's excellent for mopping up the curry, offering a mild taste that complements the intense flavors of the Vindaloo.
Storage Suggestions
To ensure your Lamb Vindaloo and its paste remain fresh and delicious for a longer period, follow my storage tips below:
Storing Vindaloo Curry
- Airtight Container: Store the Vindaloo in a clean, airtight container to keep it fresh for about 2 to 3 days. Ensuring the container is clean will help avoid any contamination.
- Portion and Freeze: Lamb Vindaloo can be kept in the freezer for up to 4 months. For convenience, divide it into the portion sizes you’ll need later. This makes it easier to thaw and reheat.
- Proper Containers: Use freezer-friendly bags or containers to protect the Vindaloo from freezer burn and maintain its quality.
Storing Vindaloo Paste
- Refrigerate: Although it's best to prepare Vindaloo paste fresh, you can refrigerate leftovers for up to 3 days. Just make sure to store it in an airtight container to preserve its freshness and flavor.
- Freeze in Batches: If you have extra Vindaloo paste, consider freezing it in small, separate bags. This way, it will last for up to 6 months.
- Thaw as Needed: Thaw only the amount of paste you need for a single batch of Vindaloo, whether you're preparing chicken, beef, lamb, or pork vindaloo.
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 says
Lovely, mouthwatering recipe!
Sangeetha Vel says
Glad you liked it, thanks for the feedback 🙂