This Lamb Vindaloo is delicious fiery red curry dish of tender mutton chunks cooked in vindaloo sauce made with lots of red chillies, vinegar, garlic and spices. It's an authentic Portuguese influenced Goan dish with beautiful tang and mild sweet hint - all in one! Serve this delicious lamb vindaloo curry with steamed rice or dinner rolls.

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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 is to marinate the meat in vinegar, chilies, 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, you can add some.
NOTE: Further, the authentic recipe do not use tomatoes or its paste either. Hence, we do not prefer to add it in our recipe.
Traditionally, the Goan vindaloo is made with pork, but, you will find many variations to the dish nowadays. The variation goes with lamb or goat, 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 go for the other meat vindaloo variations with beef, lamb or goat, shrimp or fish and chicken!
The curry basically uses wine across the borders, but in Goa, people usually use feni along with the Toddy vinegar and spices. That said, if toddy vinegar is not handy, then malt vinegar or cider vinegar works very great in this dish.
NOTE: We do not use feni or wine in our lamb vindaloo recipe.
P.S: You must also try my delicious Lamb Korma in Instant pot recipe.
Lamb Vindaloo Ingredients
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 color to the dish.
You can add few spicy variety if you like. Or any variety that gives nice color and flavor. So, choose it according to heat you prefer. Further, to get only good bright fiery red color but no heat, you can simply discard the seeds 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.
How to make lamb vindaloo?
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 and 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
- 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.
- 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. 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 cut for the best result (my personal recommendation).
- Do not forget to marinate the mutton overnight to develop that traditional Goan flavour.
- If, in case you have crunch of time, then allow the meat to marinate for at least 2 hours.
- Follow the steps and enjoy this typical Goan home like vindaloo recipe at your table.
Frequently asked questions
Without a doubt, lamb shoulder roast cut pieces works the best for vindaloo. Avoid using chops.
Yes, the recipe does not use any kind of flour or element that has gluten in it. This curry is dairy-free coz it does not use any kind of dairy product as well.
Goan Vindaloo do not call for addition of coconut milk though some people do add it. So, there is no harm if you add some coconut milk in this recipe.
Yes, this curry is Keto, Paleo and Whole30 compliant.
For Keto diet, limit the the amount of sugar or jaggery, add only as much you have to include in your diet or swap it with stevia.
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 along with some salads 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, or chapathi. But, if you want to, you can eat it with chapathi, it tastes great with lachha 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.
More Instant Pot Dinner ideas for you :
If you made my Mutton Vindaloo Recipe, please let me know how it turned out for you! I'd love to hear through your comments and ratings below. If you are looking for more delicious and easy recipes delivered straight to your inbox, you can sign up for my email newsletter. You can also follow me on Pinterest, Instagram or Facebook to see more of my kitchen creations.
📖 Recipe
Lamb Vindaloo Recipe
Ingredients
For Vindaloo Curry Paste
- 15 Kashmiri Red Chilies
- 10 Garlic Cloves
- 1 inch Ginger
- 1 tablespoon Coriander Seeds
- 1½ teaspoon Cumin seeds
- 6-8 Cloves
- 3 Green cardamom
- 10 Black Peppercorns
- 1 inch Cinnamon stick
- ½ teaspoon Turmeric Powder
- 2 teaspoon Tamarind Pulp
- 3-4 tablespoons Cider Vinegar
- Water to grind the paste
Meat Marination
- 2.2 lbs Lamb Shoulder or Goat Shoulder (cut in medium sized pieces)
- Salt to taste
- 2 teaspoons Sugar
For Curry
- 5 tablespoons Vegetable Oil
- 1 ½ cup Onion (finely chopped)
- Water as required
- 1 Sprig of curry leaves
- Chopped Cilantro for garnish
Instructions
Making Vindaloo Paste
- Gather all the dry ingredients we need to make the paste.
- Add them into a blender and blend to a smooth paste.
Meat Marination
- Add the blended paste to mutton along with the salt, sugar. Combine well.
- Cover and let it marinate for overnight in the fridge. However, if there is a time crunch, then marinate atleast for 2 hours.
Instant Pot Recipe
- Place the steel insert switch on the IP. Press 'Sauté'. Once the screens displays 'Hot', heat oil.
- 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 or depending upon the consistency you like.
- 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. Dish out, garnish with chopped cilantro and serve.
Stovetop Pressure Cooker 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.
- 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. Pressure cook until the meat is done done. Let the pressure release naturally.
- 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 curry as preferred.
- Once cooked, dish out and garnish with green coriander and serve hot with steamed rice.
Slow Cooker Recipe
- Once the marination process is over. Heat oil in frying pan. Add chopped onions and sauté until soft.
- 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, stir.
- Cover the lid and cook it on low for 6-7 hours or until tender.
- Dish out, garnish with chopped cilantro and serve.
Notes
- Vindaloo curry paste can be made in bulk and stored. Please refer to post on how to make masala paste and store or freeze it.
- If you are unable to tolerate the heat of chilies, then either reduce it or discard the seeds and use. Or use the ones that is mild but gives nice color.
- Use tender lamb shoulder cut for the best result.
- Do not forget to marinate the mutton overnight to develop that traditional Goan flavor.
- In crunch of time, allow the meat to marinate for at least for 2 hours
- You can add few spicy variety chilies if you like. So, choose the chillies according to heat you prefer.
Mike Rossi
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
Thank you for the step by step recipe instructions, I must try this sometime soon
Balakrishnan
Very nice lamb vindaloo recipe
Laine
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
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
Absolutely love it..came out very well...thank u so much!!
Amrita Naik
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
Beautiful pic and vindaloo curry looks so red and perfect. We do the vindaloo this way only.
Curtis
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
I am glad, you liked it 🙂
Thank you
Reagrds,
Farrukh
Curtis
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
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
I tried n was good
Prash
Beautiful Pics as always Farrukh! The rich red color could tempt a vegetarian too! 🙂