Classic Lamb Vindaloo
Traditional dish · Goan Indian
A fiery and tangy Goan curry made with tender lamb, a complex blend of spices, and vinegar for its signature sourness. Traditionally slow-cooked for deep flavor.
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Ingredients
- Lamb shoulder, cubed1 kg
- Onions, sliced2 large
- Garlic, minced10 cloves
- Ginger, grated2 inch piece
- Dried red chilies (Kashmiri for color, others for heat)15-20
- Coriander seeds2 tbsp
- Cumin seeds1 tbsp
- Mustard seeds1 tsp
- Turmeric powder1 tsp
- Cinnamon stick1 inch
- Cloves4-5
- Cardamom pods3-4
- Black peppercorns1 tsp
- Tamarind paste2 tbsp
- White vinegar1/2 cup
- Palm jaggery or brown sugar1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Wateras needed
- Fresh cilantro, chopped (for garnish)for garnish
Steps
- 1
Soak dried red chilies in warm water for 30 minutes. Drain and grind to a paste with a little water.
- 2
Grind coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, and black peppercorns to a fine powder.
- 3
Marinate lamb cubes with half of the ground spice mix, turmeric, ginger, garlic, salt, and vinegar. Let it rest for at least 1 hour, or preferably overnight.
- 4
Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and sauté until golden brown.
- 5
Add the remaining ground spice mix and the chili paste. Sauté for 2-3 minutes until fragrant.
- 6
Add the marinated lamb to the pot. Sear the lamb on all sides for about 5-7 minutes.
- 7
Add tamarind paste and jaggery/sugar. Stir well to combine.
- 8
Pour in enough water to just cover the lamb. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender. Stir occasionally and add more water if it becomes too dry.
- 9
Once the lamb is tender and the sauce has thickened, adjust salt and vinegar to taste. The curry should be spicy, tangy, and slightly sweet.
- 10
Garnish with fresh cilantro before serving.
