Name: Authentic Lamb Vindaloo (Goan Mutton Vindaloo)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 kg Lamb or Goat Meat (Mutton) (cut in medium cubes); 3 nos Medium Onions ( very finely chopped); 2 tsp Sugar or Jaggery; 1 Sprig of curry leaves (optional, sometimes I use, somestime not, so you may add if you wish to); Salt as per taste; 5 tbsp Oil; Water as required; 14-15 Kashmiri Red Chilies; 1½ tsp Cumin seeds; 9-10 cloves Garlic; 1 tbsp Coriander Seeds; 6-8 nos Cloves; 1 inch cinnamon stick; 10 nos Peppercorns; 1 tsp Poppy Seeds; 3 nos Green cardamom; 1 inch Ginger; ½ tsp Turmeric powder; 1 tsp Tamarind Pulp; 4 tsp Cider Vinegar or Malt Vinegar (malt/cider vinegar); Few tablespoons of water to grind the curry paste

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Goan Mutton Vindaloo Recipe step by step | Lamb Vindaloo Recipe. Authentic lamb Vindaloo recipe is a traditional fiery red Goan curry of lamb or goat meat marinated and cooked in chillies, vinegar, garlic and spices. To make this Goan vindaloo recipe, first, we need to make the vindaloo masala paste, then marinate the lamb or mutton and then cook it in a pot or pressure cooker to make it a curry. Serve this luscious red Goan mutton vindaloo curry with steamed rice or pav (bun) or crusty bread for dinner and see the magic. Here is how to make best lamb vindaloo recipe.

Mutton Vindaloo Recipe

What is in lamb vindaloo?

Vindaloo which is a Portuguese recipe basically means “meat in wine, vinegar and garlic”, is now a popular traditional Goan recipe. In Portuguese, the dish name goes as Carne de vinha a’alhos, where meat, usually pork was marinated in wine and garlic. The Anglo-Indian version of it is to marinate the meat in vineger, chillies, ginger garlic and sugar, followed by spices. The belief that as the word vindaloo has “aloo” in it, so the dish calls for addition of aloo or potatoes, actually, this term is misunderstood here. The vindaloo recipe do not require any potatoes or aloo to be in it. Traditionally, the Goan vindaloo recipe is made with Pork using the curry paste, but you will find many variations to the dish nowadays. The variation goes with mutton, lamb, beef, chicken and prawns.

So, the ones who do not eat pork can definitely savour the dish as a chicken or lamb, beef or goat vindaloo. As we do not eat pork, we opt for the other meat variation of the dish. The dish includes, basically a wine across the borders but in Goa people usually use feni along with the sugarcane vinegar and spices. But if sugarcane vinegar is not available with you, then malt vinegar or cider vinegar works very well to the dish. I have not used feni or wine in this lamb vindaloo recipe.

Is the lamb vindaloo recipe dairy free and gluten free?

Indeed yes, this mutton vindaloo recipe is dairy free. Also, this Goan mutton curry do not make use of any flour, hence, it is absolutely gluten free.

(Mutton) Lamb Vindaloo Recipe Ingredients:

The Mutton vindaloo recipe includes few key ingredients. As I am making it with mutton, we need good quality mutton on bone. Then we need vinegar, garlic, ginger and tamarind pulp, chopped onions as the wet ingredients. The dry ingredients that goes in are, coriander seeds, cumin seeds, cinnamon sticks, poppy seeds, cloves, green cardamom, black peppercorns , turmeric powder, sugar or jaggery. The another most important ingredient that goes in masala is dried red chillies. Then, the other ingredient we need for goan mutton curry, is curry leaves, which is totally optional, but addition of it gives fine coastal Goan kick to the lamb vindaloo recipe. Some people do add it to the recipe and some dont.

If you see below in steps, I haven’t soaked chillies in vinegar. The reason being, I forgot to soak it in vinegar and had very less time left to make the curry. Usually I do soak the chillies and make the recipe. So,skipped that step of soaking chilies and added the vinegar while grinding the masala. But, I would strongly suggest you to soak the chillies in vinegar and proceed.

Secondly, do not forget to marinate the mutton overnight to develop that traditional Goan flavour. If, in case you have crunch of time, then at least marinate the meat for 2 hours. Follow the steps and enjoy this typical Goan home like lamb vindaloo recipe at your table.

What to serve Goan Mutton Vindaloo with?

Truly speaking, mutton vindaloo recipe or any variation of it goes best with steamed rice, jeera rice or pav (buns) or dinner rolls or any crusty bread. Personally, I dont it with phulkas or chapathi, but if you want you can pair with it. Lamb vindaloo recipe also taste best with appam, and even with neer dosa.

Can we make lamb vindaloo recipe in a slow cooker or an instant Pot?

Yes, we can cook lamb vindaloo recipe in a slow cooker, add the marinated mutton along with water and slow cook it on low for 7 hours. Once the meat is tender, transfer the curry with lamb in a pan and cook on high for dew minutes to make it as a thick sauce. For Instant Pot recipe, saute onions in oil on a saute mode, then add marinated lamb, and saute for another 7-8 minutes. Then add water, switch to pressure mode and cook for 20 minutes or until the lamb is tender. Authentic lamb vindaloo recipe is ready to serve

Some of the authentic Indian Recipes that are popular in our home, you may love to try:

Lucknowi Yakhni Pulao

Mumbai Ragda Patties

Rava upma

Gujrati Aamras

Hyderabadi Khatti Dal

Delhi Style Aloo Chaat

Awadhi Mutton Korma

Kashmiri Dum Aloo

Punjabi Dal Makhani

Malabar Chicken Curry

Authentic Mutton Vindaloo Recipe below:

Goan Mutton Vindaloo Recipe, Authentci Vindalo Curry, Vindaloo Paste

4.39 from 13 votes

Authentic Lamb Vindaloo (Goan Mutton Vindaloo)

Lamb Vindaloo recipe is a red fiery Goan mutton curry of marinated meat cooked in curry paste and spices. Serve this traditional Vindaloo curry with hot steamed rice or pav (dinner rolls or any crusty bread. here is how to make authentic Goan mutton vindaloo recipe at home.

Course Curries, Main Course

Cuisine Indian

Keyword Goan Vindaloo, Lamb Vindaloo, Mutton Vindaloo

Prep Time 10 minutes

Cook Time 1 hour

Marination Time 2 hours

Total Time 1 hour 10 minutes

Servings 8

Calories 388kcal

Author Farrukh Aziz

Ingredients

To prepare lamb vindaloo recipe, we need:

1 kg Lamb or Goat Meat (Mutton) cut in medium cubes
3 nos Medium Onions very finely chopped
2 tsp Sugar or Jaggery
1 Sprig of curry leaves optional, sometimes I use, somestime not, so you may add if you wish to
Salt as per taste
5 tbsp Oil
Water as required

To make vindaloo masala paste:

14-15 Kashmiri Red Chilies
1½ tsp Cumin seeds
9-10 cloves Garlic
1 tbsp Coriander Seeds
6-8 nos Cloves
1 inch cinnamon stick
10 nos Peppercorns
1 tsp Poppy Seeds
3 nos Green cardamom
1 inch Ginger
½ tsp Turmeric powder
1 tsp Tamarind Pulp
4 tsp Cider Vinegar or Malt Vinegar malt/cider vinegar
Few tablespoons of water to grind the curry paste

Instructions

To prepare vindaloo curry paste:

To begin with, gather all the dry ingredients that we need to make vindaloo paste.
Then, add them into a blender along with the malt vinegar or cider vinegar. Authentic recipe calls for organic sugarcane vinegar and it tastes best. But, if the sugarcane vinegar is not available then go ahead with malt or cider vinegar.
Now, grind together all the ingredients to a smooth paste.
Then, in a bowl, add mutton and vindaloo masala paste along with the salt, sugar or jaggery, I have used sugar here.
After that, marinate the mix the mutton well with vindaloo paste and allow it to marinate for overnight. However, if there is a time crunch, then marinate atleast for 2 hours.

how to make lamb vindaloo recipe:

Once the mutton is ready to cook, heat the oil in a heavy bottom pot or pressure cooker or a heavy bottom pan. Add chopped onions and fry until translucent
Then, add the marinated mutton and sauté it on high heat for 8 to 10 mins. Keep stirring it in between.
Once the mutton is sautéed well, add 2 cups of water and curry leaves. Mix well.
Check for the seasoning and salt and adjust it as per the requirement. If using a pressure cooker, cook until the meat is done done. If using a pan, then allow it to simmer and will take around 1 to around 1 to 1 and half hour You can adjust the consistency of the gravy as preferred. Once cooked, dish out and garnish with green coriander and serve hot with steamed rice.

Notes

You can make this mutton vindaloo recipe in an instant pot or a slow cooker also.
Vindaloo masala paste can be made in bulk and store. Please refer to post on how to make masala paste and store it.

Nutrition Facts

Authentic Lamb Vindaloo (Goan Mutton Vindaloo)

Amount Per Serving

Calories 388 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 10g63%

Cholesterol 73mg24%

Sodium 68mg3%

Potassium 471mg13%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 4g4%

Protein 18g36%

Vitamin A 605IU12%

Vitamin C 91.5mg111%

Calcium 50mg5%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

How to make lamb vindaloo Recipe Step by Step:

To prepare goan vindaloo curry paste:

To begin with, gather all the dry ingredients we need to make the paste.

Then, add them into a blender along with the malt vinegar or cider vinegar. Authentic recipe calls for organic sugarcane vinegar and it tastes best. But, if the sugarcane vinegar is not available then go ahead with malt or cider vinegar

Now, grind together all the ingredients to a smooth paste. So, vindaloo masala paste is ready.

Then, in a bowl, add mutton and prepared paste along with the salt, sugar or jaggery, I have used sugar here.

After that, marinate the mix the mutton well with the paste and allow it to marinate for overnight. However, if there is a time crunch, then marinate atleast for 2 hours.

to cook lamb vindaloo recipe:

Once the mutton is ready to cook, heat the oil in a heavy bottom pot or pressure cooker or a heavy bottom pan. While the oil heats up, add chopped onions and fry until translucent

Then, add the marinated mutton and sauté it on high heat for 8 to 10 mins. Keep stirring it in between.

Once the mutton is sautéed well, add 2 cups of water and curry leaves. Mix well. Addition of curry leaves to mutton vindaloo recipe is totally optional, you can skip it if you wish to.

Check for the seasoning and salt and adjust it as per the requirement. If using a pressure cooker, cook until the meat is done done. If using a pan, then allow it to simmer and will take around 1 to around 1 to 1 and half hour You can adjust the consistency of the lamb vindaloo recipe as preferred.

Once cooked, dish out lamb vindaloo and garnish with green coriander and serve hot with steamed rice.

Goan Mutton Vindaloo Recipe, Authentic Vindaloo curry, Vindaloo Masala Paste

Comments

Kim Reltub says
May 18, 2020 at 11:10 am

This is the most delicious lamb vindaloo I have ever had the pleasure of cooking.
Rose says
May 13, 2020 at 8:21 am
Can’t wait to try this! I was wondering how much vinegar do you marinate the chilies in and do you add thAt vinegar to the paste or use new stuff.?
Thanks, Rose
- Farrukh Aziz says
  May 13, 2020 at 8:17 pm
  Hi,
  For the mentioned of chilies, 5 tablespoons of vinegar along with 5 tablespoons of hot water is what I follow the ratio to soak them. Further, to grind into paste, use the same vinegar mixture the one that you soaked the chilies in. New stuff is not required then.
  Regards
  Farrukh
Mike Rossi says
March 28, 2020 at 5:12 pm
I travel often for work and Vindaloo is my favorite thing to eat while away…with that said I’ve tried making it on my own many times as I love cooking but many recipes have let me down. This one is the closest thing to authentic, the only thing is Kashmiri chili’s have great flavor and colour but are not spicy at all. I’ve made this twice now and added a handful of green chili’s since I like it hot. Other than that it is bang on.
Thanks for the great recipe!
Mike
Vikram Ramesh Baruthwaj says
December 29, 2019 at 8:00 am
Thank you for the step by step recipe instructions, I must try this sometime soon
Balakrishnan says
June 21, 2019 at 5:36 pm
Very nice lamb vindaloo recipe
Laine says
January 25, 2019 at 6:59 pm
This looks delicious, I plan to make it soon.
Regarding the chopped onions, do they get blended with the paste ingredients, or added afterwards with the meat and marinade?
Thanks!
- Farrukh Aziz says
  January 26, 2019 at 10:44 am
  Hello Laine. Apologies for missing the step in the recipe card. The step was mentioned in the step-by-step photos below the card though. I have update the recipe card. Please revisit the recipe card 🙂
- sharon dsilva says
  June 23, 2019 at 1:17 pm
  
  Absolutely love it..came out very well…thank u so much!!
Amrita Naik says
August 14, 2018 at 11:24 am

Undoubtedly a 5 stars to the recipe. The red color is so tempting and the dish has come out so delicious. Thanks alot Farrukh
Mary D’silva says
August 13, 2018 at 11:02 am

Beautiful pic and vindaloo curry looks so red and perfect. We do the vindaloo this way only.
Curtis says
February 05, 2018 at 1:50 pm
The Tamicon is the Black, super concentrate, so I used 1/2 Tbsp Tamicon to 2 Tbsp water. Tamicon isn’t your typical gray concentrate, but MUCH more concentrated. Also, I found the gravy to be too thin, so when it was done in the pressure cooker, I reduced it till thickened. Delicious!
- Farrukh Aziz says
  February 06, 2018 at 5:40 am
  I am glad, you liked it 🙂
  Thank you
  Reagrds,
  Farrukh
Curtis says
January 29, 2018 at 11:18 pm
Can I substitute Tamicon tamarind concentrate for the tamarind pulp, and if so, how much would you use? Thanks! Can’t wait to whip this up in my Instant Pot.
- Farrukh Aziz says
  January 30, 2018 at 6:55 am
  hi Curtis,
  yes you can use it, concenterate and pup is almost the same, I have used concenterated pulp.
  So, if the tamicon doesnt manke use of any other acidic preservative apart from Tamarind, you can use it 1&1/2 tablespoon (standard measure spoon) for this recipe.
  Thanks
  Regards,
  Farrukh
Amit- The Lizard king says
May 16, 2015 at 8:24 am
I tried n was good
Prash says
June 08, 2014 at 9:23 pm
Beautiful Pics as always Farrukh! The rich red color could tempt a vegetarian too! 🙂