Quick Lamb Vindaloo
70% authentic · Goan Indian-Inspired
A simplified version of the classic, using pre-made vindaloo paste and quicker cooking methods to achieve a flavorful, spicy, and tangy curry in less time.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Lamb leg, cubed500g
- Onion, finely chopped1 large
- Garlic, minced4 cloves
- Ginger, grated1 inch piece
- Vindaloo paste (store-bought)3-4 tbsp
- White vinegar2 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Wateras needed
- Plain yogurt (for garnish, optional)for garnish
- Fresh mint (for garnish, optional)for garnish
Steps
- 1
Heat oil in a pan over medium-high heat. Add lamb cubes and brown them on all sides. Remove lamb and set aside.
- 2
In the same pan, add chopped onion and sauté until softened, about 5 minutes.
- 3
Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- 4
Stir in the vindaloo paste and cook for 2-3 minutes, stirring constantly, until the paste is fragrant.
- 5
Return the lamb to the pan. Add vinegar and stir well.
- 6
Add enough water to almost cover the lamb. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until lamb is tender and sauce has thickened.
- 7
Season with salt to taste. Adjust vinegar if more tanginess is desired.
- 8
Serve hot, optionally garnished with a swirl of yogurt and fresh mint.
