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67 lines
3.4 KiB
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67 lines
3.4 KiB
Plaintext
---
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title: "Lamb Vindaloo"
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slug: "lamb-vindaloo"
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date: "2026-04-20"
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lastUpdated: "2026-04-20"
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category: "indian"
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tags: ["indian", "goan", "lamb", "spicy"]
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cookTime: 90
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prepTime: 45
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servings: 10
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author: "jake"
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description: "A fiery Goan braise of lamb marinated in a vinegar-and-Kashmiri-chili paste, slow-cooked until fork-tender."
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featured: false
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display: true
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displayPhoto: "./assets/lamb-vindaloo.jpg"
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---
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<RecipeCard>
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## Photos
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*Lamb Vindaloo*
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## Ingredients
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- 1.25 lbs (500-600g) boneless lamb shoulder or leg
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- 20 dried and deseeded Kashmiri red chilies or 1 tablespoon Kashmiri chili powder
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- 1/4 cup vinegar
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- 1/4 cup water
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- 2 tablespoons coriander seeds or ground coriander
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- 1 teaspoon cumin seeds or powder
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- 10 black peppercorns or 1 teaspoon ground pepper
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- 6 whole cloves
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- 2-3 inch cinnamon stick or 1 teaspoon ground cinnamon
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- 1/4 teaspoon turmeric
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- 1/2 teaspoon salt
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- 2 tablespoons ginger garlic paste
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- 1 tablespoon ghee
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- 1 large onion, finely chopped
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- 1 1/2 to 2 cups hot water, as needed
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- 2 teaspoons jaggery or brown sugar
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- Salt, to taste
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- 1/2 teaspoon mustard seeds (optional)
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- 1 sprig fresh curry leaves (optional)
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## Instructions
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1. Deseed the **Kashmiri chilies** and soak them in the **vinegar** and 1/4 cup **water** for 15-20 minutes until softened. Skip this step if using chili powder.
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2. Combine the **coriander**, **cumin**, **peppercorns**, **cloves**, **cinnamon**, and **mustard seeds** and grind to a fine powder if using whole spices. Keep the **turmeric** separate to avoid staining the grinder.
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3. Transfer the ground spices to a blender along with the soaked **chilies and their liquid**, **turmeric**, **salt**, **jaggery**, **garlic**, and **ginger**. Blend into a smooth paste, adding a splash more water if needed. Use an immersion blender to get a smoother final result.
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4. Rub the paste thoroughly into the **lamb**, coating every piece. Cover and refrigerate for at least 4-6 hours, ideally overnight.
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5. Heat the **oil** in a Dutch oven or heavy-bottomed pan over medium heat. Add the **onion** and sauté 4-5 minutes until golden.
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6. Add the marinated **lamb** with all of its paste. Sauté over medium-high heat for 5-6 minutes, then cover and cook on medium-low for 3-4 minutes.
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7. Stir in the **curry leaves** (if using) and sauté 2 minutes.
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8. Pour in 1 cup of hot **water** and stir well. Cover and simmer on medium-low heat, stirring every 10-15 minutes to prevent sticking. Add more hot water in 1/2 cup batches as needed.
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9. Cook until the lamb is fork-tender, about 1 hour 15-30 minutes depending on the cut. Boneless leg may take closer to 90 minutes.
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10. Once tender, uncover and reduce the sauce to a thick, clingy consistency. Taste and adjust with additional **salt** and **jaggery** — the dish should balance hot, sour, and slightly sweet.
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11. Rest 10 minutes before serving — the sauce thickens as it cools.
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## Notes
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### Tips
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- **Make ahead**: Vindaloo always tastes better the next day. Make it a day in advance and reheat gently with a splash of water.
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- **Vinegar matters**: Traditional Goan vindaloo uses palm vinegar (toddy vinegar). Cane, apple cider, or rice vinegar are acceptable substitutes; avoid white distilled.
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- **It's Not Vindaloo if it's Not Spicy**: My friends say it's so - you better be coughing!
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## References
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- Reference Recipe **[HERE](https://www.indianhealthyrecipes.com/lamb-vindaloo/)**
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</RecipeCard>
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