Lamb Vindaloo, or Mutton Vindaloo in India, is a bold, spicy, and tangy Goan curry with Portuguese roots, featuring vinegar-garlic marinated meat in a special vindaloo paste. This gluten-free, paleo-friendly dish is perfect with naan or rice and adaptable for stovetop, instant pot, or slow cooker preparation.
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.
Notes
Here are some expert tips to perfect your Lamb Vindaloo:
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.