Description
Spicy, tangy, and packed with flavor, this Lamb Vindaloo is a Goan classic made easy at home! Tender lamb cubes are marinated in a bold vinegar-spice paste, then slow-cooked to perfection. Perfect with rice, naan, or crusty bread, this is a curry for true spice lovers!
Ingredients
For the Marinade:
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800g lamb shoulder, cubed
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½ cup white vinegar
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8 garlic cloves, minced
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2-inch piece ginger, grated
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2 tbsp Kashmiri chili powder (or 1 tbsp cayenne + 1 tbsp paprika)
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1 tsp turmeric
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1 tsp cumin seeds
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1 tsp mustard seeds
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½ tsp ground cloves
For the Curry:
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2 onions, finely sliced
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2 tomatoes, puréed
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3 tbsp vegetable oil
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Salt, to taste
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1 cup water
Instructions
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Blend vinegar, garlic, ginger, and spices into a smooth paste.
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Coat lamb in marinade and refrigerate overnight (or at least 4 hours).
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Heat oil, fry onions until golden (~10 mins).
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Add marinated lamb and sear for 5 minutes.
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Stir in tomato purée and water. Cover and simmer for 1½–2 hours until tender.
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Skim excess oil and garnish with coriander. Serve hot.
Notes
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Use palm vinegar for authentic Goan flavor.
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Reduce chili powder for a milder curry.
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Best enjoyed after resting overnight for deeper flavor!
- Prep Time: 20 minutes
- Cook Time: 2 hours