Authentic Lamb Vindaloo (Mutton Vindaloo)

This Lamb Vindaloo or Mutton Vindaloo is fantastic fiery red Indian curry dish of tender lamb chunks cooked in vindaloo sauce made with lots of red chillies, vinegar, garlic and spices.

An authentic spicy Goan lamb dish with beautiful tang and mild sweet hint - all in one! Serve this delicious lamb vindaloo curry with steamed rice or dinner rolls.

Jump to:

• Everything about Vindaloo
• What is in Lamb Vindaloo?
• Step by Step instructions
• Stovetop Pressure Cooker Recipe
• Slow Cooker Recipe
• Expert Tips
• Serving Suggestion
• Storing and freezing
• Frequently asked questions
• 📖 Recipe

Everything about Vindaloo

Okay! So, 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. 

You will find that in some of the vindaloo recipes people prefer to add potatoes. This is because of the belief that word Vindaloo has "aloo" into it. Aloo = Potatoes!

The term is actually misunderstood here and the authentic vindaloo curry has no potatoes in it. However, only if you wish to, you can add some.

Also, authentic recipe do not use tomatoes or it's paste. Hence, I do not prefer to add it here.

 Traditionally, the Goan vindaloo is made with Pork. 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 variations.

The curry basically uses wine across the borders, but in Goa, people usually use feni along with the Toddy vinegar and spices.

But, if toddy vinegar is not handy, then malt vinegar or cider vinegar works very great in this dish.

Note : I have not used feni or wine in this lamb vindaloo recipe.

What is in Lamb Vindaloo?

Lamb (or Goat Meat) : You will need good quality meat on bone here cut into medium sized pieces.

Curry Leaves : This is totally optional, but addition of it gives fine coastal Goan kick to the dish. Some people do add it to the recipe and some don't.

Try to add it and see how beautifully curry leaves infuses the flavor into the dish.

For vindaloo curry paste

Make this vindaloo curry paste in bulk and store, it is thousand times better than the store bought!

Chilies : You will need good amount of dried red chillies with medium to less heat.

I prefer to use Kashmiri red chilies for this recipe. Because, it has less heat and gives excellent colour to the dish.

You can add few spicy variety if you like. Or any variety that gives nice colour and flavour. So, choose it according to heat you prefer.

And to get only good bright fiery red colour but no heat, you can simply discard the seeds of red chilies and use.

Garlic: This is the another key element of this recipe.

Ginger : You will need roughly chopped fresh ginger.

Vinegar : Ideally palm vinegar goes into the dish, but, malt vinegar or even cider vinegar works great.

Other ingredients : You will need Corianders seeds and Turmeric powder. The wheels spices that goes in are Cloves, Cinnamon, Green Cardamom, Black Peppercorns and Cumin Seeds.

Note : You can add teaspoon of mustard seeds if you like. I do not add it in this recipe but in Chicken Vindaloo which I shall be posting very soon.

Step by Step instructions

The recipe making involves three steps, but don't worry as they are absolutely easy to follow.

1- Making Vindaloo Paste.

2- Marinating Lamb or Goat meat.

3- Making the curry.

So let's get started, here is how to make the authentic lamb vindaloo at home.

Making Vindaloo Paste

To begin with, add all the ingredients for curry paste into the blender jar or food processor.

Blend to smooth paste.

Meat Marination

Then, add the blended paste to mutton along with the salt, sugar.

Combine well, cover and let it marinate overnight in the fridge. However, if there is a time crunch, then marinate atleast for 2 hours.

Instant Pot Recipe Step by Step

To start with, place the steel insert switch on the IP. Press 'Sauté'.

Once the screens displays 'Hot', heat oil.

Then, add chopped onions and sauté for 2-3 minutes or until soft and pink.

Add the marinated lamb and sauté for good 4-5 minutes. Keep stirring occasionally.

If anything is stuck at the bottom add couple of tablespoons of water to deglaze.

Add ¾ to 1 cup of water depending upon the consistency you need.

Throw in few curry leaves and stir. Cover the lid and seal the pot with valve in sealing position.

Press 'Manual' or 'Pressure Cook' and set the timer to 20 minutes on 'High'.

Once the cooking cycle is complete, let the pressure release naturally for 5 minutes. Then, do the quick release.

Open the pot, check for the salt and add more if needed, stir. If you want thicker curry, then switch on the 'sauté' and simmer for 3-4 minutes until it reaches desired consistency.

Let the curry rest for 5 minutes. Bright fiery mutton vindaloo is ready to serve.

Dish out, garnish with chopped cilantro and serve.

Stovetop Pressure Cooker Recipe

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

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

3- Once the mutton is sautéed well, add 2 cups of water and curry leaves. Mix well.

4- Check for the seasoning and salt and adjust it as per the requirement. Pressure cook until the meat is done done. Let the pressure release naturally.

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

Note : 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 as you like.

Slow Cooker Recipe

You can cook amazing lamb Vindaloo in slow cooker or crockpot.

Once the marination process is over. Heat oil in frying pan. Add chopped onions and sauté until soft.

Then, add the lamb along with sautéed onions into the slow cooker pot and give it good mix. Add ¾ to 1 cup of water and curry leaves.

Cover the lid and cook it on low for 6-7 hours or until tender.

Dish out, garnish with chopped cilantro and serve.

Expert Tips

Use tender lamb shoulder coat for the best result.

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.

Serving Suggestion

Any variation of of vindaloo curry goes best with steamed rice, jeera rice.

or serve it with pav (bun), crusty bread, warm naan bread for dinner and see the magic. In Goa, people like to serve it with traditional Poee bread.

It also tastes great with appam, and even with neer dosa.

Personally, I don't like to eat this curry with phulkas, paratha or chapathi. But, if you want to, you can eat it with Chapathi to parathas.

Storing and freezing

Vindaloo Paste : The paste freeze very well. You can make it in bulk and freeze in portions. It stays well in freeze upto a year. Increase the measure in folds and proceed.

The below measure for exact 1 kg of lamb, so go ahead accordingly, make as much you want and then freeze.

Freezing the Marinated Meat : This is the option that I usually prefer and freeze the marinated meat upto 4 months in portions. Say for around 1 to 1.5 lbs portion.

So when you want to cook, thaw it and cook in slow cooker or pressure cooker on stove top.

Cooking frozen meat in Instant pot : First saute the onions until soft. Then, add water, curry leaves, frozen marinated meat and cook on high for 25 minutes.

Let the pressure release naturally for 5 minutes and then do the quick release. If there is much sauce, then switch on the sauté and simmer for few minutes until it reaches desired consistency.

Refrigerating the Curry : The Curry taste better the next day so make some extra and store. It stays very well upto 5 days in refrigerator. Transfer the curry in clean air tight container and keep it in the fridge.

Freezing the curry : Once the curry cools completely, you can transfer it to a clean airtight freezer safe box and freeze. It stays well upto 4 months.

You can freeze it as as meal prep. So, add just the curry or along with portion of rice in meal prep container and freeze.

Frequently asked questions

Here are some more Instant pot recipes you may wanna try :

Instant Pot lamb Biryani

Lamb Korma in Instant pot

Instant pot Lamb Curry

Chicken Curry in Instant Pot

Instant Pot Butter Chicken

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