Lamb Vindaloo
85% authentic · Goan (Indian)
A fiery and tangy Goan specialty, traditionally made with pork but adapted here for lamb, featuring a complex marinade of vinegar, garlic, and a blend of hot chilies.
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Ingredients
- Lamb shoulder, cubed1 kg
- Vegetable oil3 tbsp
- Onions, sliced2 large
- Garlic cloves10-12
- Ginger, chopped1 inch
- Dried red chilies (e.g., Kashmiri or Arbol)8-10
- Cider vinegar1/2 cup
- Coriander seeds1 tbsp
- Cumin seeds1 tsp
- Mustard seeds1 tsp
- Turmeric powder1 tsp
- Cloves4-5
- Black peppercorns1 tsp
- Cinnamon stick1 inch
- Wateras needed
- Saltto taste
- Curry leaves (optional, for garnish)few
- Lime wedges (for serving)for serving
Steps
- 1
Soak dried red chilies in warm water for 30 minutes. Drain and blend into a paste with half the garlic, half the ginger, and half the vinegar.
- 2
Marinate the lamb cubes with the chili paste, remaining vinegar, turmeric powder, salt, and half of the remaining garlic and ginger. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
- 3
Toast coriander seeds, cumin seeds, mustard seeds, cloves, black peppercorns, and cinnamon stick in a dry pan until fragrant. Grind into a fine powder.
- 4
Heat oil in a heavy-bottomed pot over medium-high heat. Add sliced onions and sauté until golden brown.
- 5
Add the remaining minced garlic and ginger, and cook for 1-2 minutes until fragrant.
- 6
Add the ground spice mixture and cook for 1 minute, stirring constantly.
- 7
Add the marinated lamb to the pot. Sear the lamb on all sides.
- 8
Add enough water to just cover the lamb. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the lamb is very tender.
- 9
Uncover and simmer for the last 15-20 minutes to thicken the sauce if necessary. Adjust salt to taste.
- 10
Serve hot, garnished with curry leaves (if using) and lime wedges.
