Lamb Vindaloo Recipe (Goat Vindaloo)

Lamb Vindaloo Recipe (Goat Vindaloo)

Lamb Vindaloo is a popular Indian dish of tender & succulent chunks of meat in a super delicious & flavorsome thick sauce. Serve this with steamed rice, Naan, Pita, Poee or Artisan Breads.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10 minutes

Cook Time1 hour 20 minutes

Total Time1 hour 30 minutes

Servings4

AuthorSwasthi

Ingredients (1 cup = 240ml )

500 to 600 grams lamb (1.25 lbs. lamb or goat shoulder or boneless leg of lamb)

To grind & marinate (Vindaloo paste)

2 tablespoons coriander seeds
1 teaspoon cumin seeds
10 black pepper
6 cloves
2 to 3 inch cinnamon piece
½ teaspoon mustard seeds or ground
20 Kashmiri dried red chilies (or 1 tablespoon Kashmiri red chilli powder)
1 to 3 teaspoons Kashmiri red chilli powder (optional)
¼ teaspoon turmeric
½ to ¾ teaspoon salt (+ ¾ more to adjust later)
¼ cup palm vinegar (or malt vinegar, cane vinegar, apple vinegar or rice vinegar)
1 teaspoon jaggery or brown sugar
¼ cup water
25 grams garlic (peeled)
25 grams ginger (peeled and sliced)

Other ingredients

4 tablespoons oil (preferably mustard oil)
1 large onion (1 cup very fine chopped)
1 sprig curry leaves (don't use dried, optional)
1 to 2 teaspoons jaggery or brown sugar or any sugar
1 ½ to 2 cups hot water (or as needed)

How to make the recipe

Prepare Vindaloo Paste

First deseed the dried red chilies and soak them in vinegar and ¼ cup hot water. If using red chilli powder in place of red chilies you may skip this soaking step. Keep this aside.
Meanwhile add all the spices – coriander, cumin, black pepper, cinnamon, cloves, mustard and salt to a small grinder jar. Make a fine powder.
Add jaggery, ginger, garlic, soaked red chilies (or chilli powder), & vinegar. Grind to a smooth paste adding 1 to 2 tablespoons more water if required.
Taste test this and add more salt or vinegar or red chilli powder to taste.
Marinate the lamb with turmeric and this vindaloo paste. Cover and rest overnight or at least for 6 hours.

How to Make Lamb Vindaloo

When you are ready to cook the vindaloo, take it out of the refrigerator and keep aside.
Chop the onion very finely if using.
Heat oil in a pan or a dutch oven or a braiser.
Add the onions and saute them on a medium heat until golden.
Add the marinated lamb and begin to saute on a medium high heat for 5 minutes. You will see the vindaloo paste begins to smell good & leave the sides of the pan. At this stage cover and cook for 3 mins on a medium to medium-low heat.
Add the curry leaves and saute for 2 mins. Pour 1 cup boiling hot water and mix well.
Let lamb vindaloo cook for 1 ½ hours or until tender. Keep stirring every 15 mins. You will need to add more hot water in batches after 40 mins.
You know the lamb vindaoo is done when the meat is soft and fork tender. Taste test and add salt and jaggery (or brown sugar) at this stage and cook further without covering to evaporate the excess water.
Vindaloo is a semi-dry dish with thick sauce. Check pictures in the post to see the consistency of the sauce.
Lamb vindaloo tastes best the next day. Serve it over rice, bread or with naans. If you are lucky enough to make or buy the Goan Poee bread, go for it.

NUTRITION (estimation only)