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:
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.
Some of the authentic Indian Recipes that are popular in our home, you may love to try:
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
To prepare vindaloo curry paste:
To begin with, gather all the dry ingredients we need to make the paste.
To cook lamb vindaloo recipe:
💓 We Love to hear back from you and appreciate your success stories !
Have you tried this Recipe? Please feed us with your ★ star ratings and comments below.
You can also FOLLOW Me on FACEBOOK, INSTAGRAM and PINTEREST for more fabulous recipes and updates.
📖 Recipe
Authentic Lamb Vindaloo (Goan Mutton Vindaloo)
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.
Farzana says
Farrukh tried this i cannot tell u how delicious it was what an easy yet amazing recipe my family loved it seriously finger licking good....
Kim Reltub says
This is the most delicious lamb vindaloo I have ever had the pleasure of cooking.
Rose says
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
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. But if you add couple of tablespoons of more vinegar while grinding, the taste will be better. 🙂
Regards
Farrukh
Mike Rossi says
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
Thank you for the step by step recipe instructions, I must try this sometime soon
Balakrishnan says
Very nice lamb vindaloo recipe
Laine says
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
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
Absolutely love it..came out very well...thank u so much!!
Amrita Naik says
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
Beautiful pic and vindaloo curry looks so red and perfect. We do the vindaloo this way only.
Curtis says
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
I am glad, you liked it 🙂
Thank you
Reagrds,
Farrukh
Curtis says
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
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
I tried n was good
Prash says
Beautiful Pics as always Farrukh! The rich red color could tempt a vegetarian too! 🙂