cooking/recipes/indian/lamb-vindaloo/lamb-vindaloo.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Lamb Vindaloo	lamb-vindaloo	2026-04-20	2026-04-20	indian	indian goan lamb spicy	90	45	10	jake	A fiery Goan braise of lamb marinated in a vinegar-and-Kashmiri-chili paste, slow-cooked until fork-tender.	false	true	./assets/lamb-vindaloo.jpg

:::photos :::

:::ingredients

• 1.25 lbs (500-600g) boneless lamb shoulder or leg
• 20 dried and deseeded Kashmiri red chilies or 1 tablespoon Kashmiri chili powder
• 1/4 cup vinegar
• 1/4 cup water
• 2 tablespoons coriander seeds or ground coriander
• 1 teaspoon cumin seeds or powder
• 10 black peppercorns or 1 teaspoon ground pepper
• 6 whole cloves
• 2-3 inch cinnamon stick or 1 teaspoon ground cinnamon
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 2 tablespoons ginger garlic paste
• 1 tablespoon ghee
• 1 large onion, finely chopped
• 1 1/2 to 2 cups hot water, as needed
• 2 teaspoons jaggery or brown sugar
• Salt, to taste
• 1/2 teaspoon mustard seeds (optional)
• 1 sprig fresh curry leaves (optional) :::

:::instructions

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.
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.
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.
4. Rub the paste thoroughly into the lamb, coating every piece. Cover and refrigerate for at least 4-6 hours, ideally overnight.
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.
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.
7. Stir in the curry leaves (if using) and sauté 2 minutes.
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.
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.
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.
11. Rest 10 minutes before serving — the sauce thickens as it cools. :::

:::notes

Tips

• Make ahead: Vindaloo always tastes better the next day. Make it a day in advance and reheat gently with a splash of water.
• Vinegar matters: Traditional Goan vindaloo uses palm vinegar (toddy vinegar). Cane, apple cider, or rice vinegar are acceptable substitutes; avoid white distilled.
• It's Not Vindaloo if it's Not Spicy: My friends say it's so - you better be coughing! :::

:::references

• Reference Recipe HERE :::

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