Lamb Vindaloo

Yellow Chili's

Lamb or Mutton Vindaloo is a spicy, tangy, and slightly sweet Indian curry from Goan cuisine that has its influence from Portuguese. It is prepared with special vindaloo paste and tender lamb meat

Lamb Vindaloo

YIELD

500 gm

TYPE

Halal

TIME

2 hr 10 minutes

LEVEL

Medium

In a blender jar, add cinnamon, cardamom, dry red chilies, coriander seeds, cloves, vinegar, turmeric powder, tamarind pulp, and water

Prep Lam Vindaloo

1

Grind all the ingredients into a fine smooth paste

Prep Lam Vindaloo

2

In a bowl take a fresh tender lamb or goat meat, and add ginger garlic paste, sugar, salt, and the vindaloo paste

Prep Lam Vindaloo

3

Mix everything well and allow it to marinate overnight or for at least 1 hour. This helps the lamb to absorb all the flavors from the masala

Prep Lam Vindaloo

4

In a pan with medium heat, pour oil and add bay leaves, dry red chilies, ginger garlic paste and saute until it turns aromatic

Prep Lam Vindaloo

5

Add onions and saute until it turns soft

Prep Lam Vindaloo

6

Add the marinated lamb meat and saute for 3 to 5 minutes

Prep Lam Vindaloo

7

Close the pan with the lid and cook the goat/lamb mixture for 5 to 7 minutes

Prep Lam Vindaloo

8

Now open the lid and pour 1½ cup of water and mix well

Prep Lam Vindaloo

9

Open the lid and allow the curry to turn thick and reddish-brown in color

Prep Lam Vindaloo

10

Open the lid and allow the curry to turn thick and reddish-brown in color

Prep Lam Vindaloo

11

Garnish with coriander leaves and now the lamb vindaloo is ready to taste and enjoy

Prep Lam Vindaloo

12

Serve this delicious Lamb Vindaloo with rice, naan, chapati, or any Indian flatbread

Prep Lam Vindaloo

13