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    Home » Recipes » Dinner

    Authentic Lamb Vindaloo Curry

    Published: Oct 11, 2020 || Last updated: Jun 9, 2025 by Farrukh Aziz

    9633 shares
    Jump to Recipe

    The Lamb Vindaloo recipe is a classic dish of tender meat chunks cooked in fiery red vindaloo sauce made with lots of dry red chilies, vinegar, garlic, and spices. Make my delicious, easy, and the best authentic Portuguese-influenced Goan vindaloo curry that is spicy, tangy, and mildly sweet - all in one! We serve this tasty lamb vindaloo curry with steamed rice or dinner rolls for a satisfying weeknight meal.

    Close-up view of lamb vindaloo curry served in black bowl.

    Table of Contents
    • What is vindaloo?
    • Why this lamb vindaloo recipe works?
    • Ingredients
    • How to make lamb vindaloo?
    • Expert Tips
    • Frequently asked questions
    • Serving Ideas
    • Storing curry
    • Freezing
    • More Instant Pot Dinner ideas for you :
    • 📖 Recipe

    What is vindaloo?

    Fiery red, bold and spicy - this flavorful vindaloo is a popular Goan curry derived from the Portuguese cuisine dish "Carne de vinha d' Alhos", which means "meat marinated in wine and garlic".

    The Portuguese pioneers brought this dish to India centuries back and over time, with few tweaks the dish gradually became the traditional Goan Recipe. 

    It was originally cooked with pork. The Goans adjusted the dish to suit their taste by using vinegar instead of wine to cook with meat like lamb or goat, chicken fish and more!

    I also love to make this vindaloo recipe with beef, and shrimp, but fish, lamb and chicken is my favorite choice. Vegetarian version includes paneer, tofu, chickpeas, kidney beans, and mixed vegetables.

    The curry is not only popular in India but worldwide for its characteristic spiciness, and flavor. Even though the dish is known for its spiciness, you can still enjoy all the flavors. It's a must-try dish for anyone who love to eat spicy food.

    NOTE: Keep in mind, the authentic recipe do not use tomatoes or its paste either. Hence, I do not prefer to add it in our recipe.

    *For more delicious dinner, try these amazing recipes:

    • Mutton Yakhni Pulao
    • Beef Stir Fry
    • Baked Meatballs
    • Bombay Mutton Biryani
    • Dal Gosht (Mutton with lentils)
    • Bhuna Gosht

    Why this lamb vindaloo recipe works?

    My Lamb Vindaloo Recipe is the so delicious, authentic and traditional that tastes just like Goan household or restaurants.

    The vindaloo paste gives a unique savory and mild sweet taste to this dish, and is made with simple pantry staples like dry red chilies, vinegar, tamarind, ginger, garlic, turmeric and few whole spices.

    The unique blend of hot spices, sour vinegar, tamarind and little bit of sweetness makes vindaloo different from other curries, an extra special! So, if you love spicy food along with sourness and mild sweetness, you will love it. I promise!

    Unlike the authentic version, I see that in most vindaloo recipes, many people add potatoes because of the name 'vind-aloo'. I don't opt to add potato chunks, but you can add few of them if you like, that's absolutely fine!

    My recipe of vindaloo is easily adaptable and can be scaled to make for a large crowd. 6-quart instant pot or 5 litres traditional pressure cooker is good for 2.2 lbs meat.

    The recipe is super simple, easy, and you can make this lamb vindaloo in a pot or traditional pressure cooker on stovetop or in an instant pot. I have shared the detailed step below for both traditional and instant pot pressure cooker.

    Ingredients

    For vindaloo paste

    I usually make this vindaloo paste in bulk and store, it is thousand times better than the store bought packs or bottles!

    Lamb vindaloo paste ingredients in individual bowlsbowls.

    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 of its less heat profile (....that's how kids actually like!) and gives vibrant color to the dish.

    At times, I also prefer adding spicy variety chili along with Kashmiri chilies when I'm making this dish only for me and my husband 🙂 . But that's the rare case, because my kids just love vindaloo a lot, so less heat variety chili is a choice all the time.

    Fresh Garlic: This is the another key ingredient of this recipe.

    Fresh Ginger: Roughly chopped.

    Vinegar: Ideally coconut palm vinegar (toddy vinegar) is used to make the dish, but, malt vinegar or apple cider vinegar works vey well, I use either of them.

    Other ingredients: Turmeric powder along with the whole spices like cloves, cinnamon, green cardamom, black peppercorns, coriander seeds and cumin seeds are used. I use a little bit of sugar for light sweetness, you can use jaggery or coconut sugar instead.

    Note: You can add teaspoon of mustard seeds if you like. I do not add it in this recipe, I like the flavor of mustard seeds in shrimp or chicken vindaloo.

    Lamb (or Goat Meat): Use a good quality bone-in meat cut into medium sized pieces for best tasting curry. Bone adds lot of fine flavor to the curry.

    Curry Leaves: This is totally optional, but adding gives fine coastal Goan kick to the dish. Some people like to add it and some don't. Try to add it and see how beautifully curry leaves infuses the flavor into the dish.

    How to make lamb vindaloo?

    The recipe making involves three steps, but, this should not daunt you as they are absolutely easy to follow.

    1- Make Vindaloo Paste.

    2- Marinate Lamb or Goat meat.

    3- Make the curry.

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

    Making vindaloo paste

    1. To begin with, add:

    • 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 teaspoons Tamarind Pulp
    • 3-4 tablespoons Cider Vinegar (or malt vinegar)
    • Water to grind the paste

    into the blender jar or food processor.

    All the ingredients for vindaloo added to the blender jar.

    2. Blend to a smooth paste.

    Blended smooth vindaloo paste in jar.

    Marinating the meat

    3. Then, in a large bowl add 2.2 lbs bone-in mutton pieces along with the blended vindaloo paste, 2 teaspoons salt (or to taste), and 2 teaspoons sugar.

    Note: if you plan to cook vindaloo in a pot on stove top, you may add meat tenderizer (quantity as per mentioned on the pack), if you like.

    Bone-in lamb pieces, vindaloo paste, sugar and salt placed in a glass mixing bowl.

    4. Combine well, cover and let it marinate overnight in the fridge. However, if there is a time crunch, then marinate atleast for 2 hours. Keep in mind, longer you marinate the meat, more tender and delicious the lamb will be.

    Two hands holding the glass bowl with lamb meat mixed with vindaloo paste.

    Making lamb vindaloo

    5. To start with, place the steel insert switch on the IP and press 'Sauté'. Once the screens displays 'Hot', heat 5 tablespoons vegetable oil. Then, add 1½ cups chopped onions and sauté for 2-3 minutes or until soft and pink.

    Chopped onion added to the hot oil in the instant pot.

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

    Marinated lamb pieces added to the instant pot.

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

    Marinated Lamb pieces frying in pot.

    8. Add ¾ to 1 cup water depending upon the consistency you need. Throw in 1 sprig curry leaves and stir.

    Water and curry leaves added to the pot

    9. 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.

    Instant pot timer set to 20 minutes on high pressure

    10. 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.

    Cooked lamb vindaloo in pot is ready to serve.

    11. Let it rest for 5 minutes. Bright fiery mutton vindaloo is ready to serve. Dish out, garnish with chopped cilantro and serve.

    Stovetop Pressure Cooker

    After marination when the mutton is ready to cook, heat the 5 tablespoons oil in a heavy bottom pot or pressure cooker or a heavy bottom pan. Then, add 1½ cups chopped onions, fry until soft and pink.

    Chopped onion added to the hot oil in traditional pressure cooker.

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

    marinated lamb pieces frying in the traditional pressure cooker on the stovetop.

    Once the mutton is sautéed well, add 1-2 cups of water and 1 sprig curry leaves. Mix well. Check for the seasoning and salt and adjust it as per the requirement. 

    Adding curry leaves and water to the pressure cooker.

    Pressure cook for 3 whistles on medium high heat. Then reduce the heat to low and cook for 15-20 minutes or until meat is done. Let the pressure release naturally.

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

    Cooked lamb vindaloo in traditional pressure cooker ready to serve.

    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 make this 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 marinated 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

    • Feel free to add spicy variety chilies, if you like. Or any variety that gives nice color and flavor. So, choose it according to spice heat you prefer. Further, to get only good bright fiery red color but no heat, you can simply discard the seeds and use.
    • Marination is the key. I insist, you marinate the meat overnight to soak up all the delicious traditional Goan flavor before cooking. 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

    Which meat cut is best for lamb vindaloo?

    Lamb shoulder roast cut or leg pieces works great for this recipe. Use tender shoulder cut from young lamb to get the best results (my personal recommendation).
    The older the lamb is, more will be cooking time, especially if you plan to cook the curry in pot.

    Is vindaloo gluten free and dairy free?

    Yes, the vindaloo recipe does not use any kind of flour or element that has gluten in it. This curry is dairy-free as it does not use any kind of dairy product as well.

    Can I add coconut milk to the curry?

    Goan Vindaloo do not call for addition of coconut milk though some people like to add it. So, there is no harm if you add it in this recipe.

    Overhead view of a black bowl with lamb vindaloo curry, served with a bowl of rice on side.

    Serving Ideas

    Serve this tasty lamb vindaloo with steamed rice, jeera rice or 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.

    The curry also tastes great with appam, plain dosa and even with neer dosa.

    Personally, I don't like to eat this curry with phulkas, or chapathi. But, you can eat it with chapathi if you like, it tastes great with lachha parathas.

    Storing curry

    Refrigerating the Curry : The Curry taste better the next day so do yourself a favour and 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.

    Freezing

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

    The below measure for exact 2.2 lbs lamb meat, so go ahead accordingly, make as much you want and then freeze.

    Freezing the Marinated Meat : This is the option that I prefer - great for meal prep. I freeze the marinated meat in portions up to 4 months. Say for around 1 to 1.5 lbs portion which would be enough for to 4-6 people.

    So when you want to cook, thaw it in the refrigerator overnight and cook in a traditional pressure cooker or a dutch pot on stove top.

    You don't need to thaw if you want to cook it in the Instant pot, just add extra 5 minutes (that would be 25 minutes) to the cooking time.

    More Instant Pot Dinner ideas for you :

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    If you made my recipe for vindaloo with mutton, 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 curry served in black bowl.
    4.24 from 77 votes
    Print

    Lamb Vindaloo Recipe

    Lamb Vindaloo is a Portuguese influenced classic Goan dish of tender meat chunks cooked in fiery red vindaloo sauce made with lots of red chillies, vinegar, garlic and spices. It's delicious, easy, and authentic recipe. Serve hot with steamed rice or dinner rolls for a satisfying weeknight meal.
    Course Dinner, Main Course
    Cuisine Indian
    Diet Dairy-Free, Gluten Free, Paleo, Whole30
    Prep Time 10 minutes minutes
    Cook Time 1 hour hour
    Marination Time 2 hours hours
    Total Time 1 hour hour 10 minutes minutes
    Servings 6
    Calories 289kcal
    Author Farrukh Aziz

    Video

    Ingredients
     

    For the Vindaloo 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 teaspoons tamarind Pulp (you may add extra 2 teaspoons if you like it more tangy)
    • 3-4 tablespoons cider vinegar
    • ⅓ - ½ cup water (or as needed)

    Meat Marination

    • 2.2 lbs bone-in mutton (lamb or goat shoulder -cut in medium-sized pieces)
    • 2 teaspoons salt (or to taste)
    • 2 teaspoons sugar

    For the Curry

    • 5 tablespoons oil
    • 1 ½ cup onion (finely chopped)
    • 1 cup water (or as required)
    • 1 curry leaves sprig
    • cilantro (chopped - for garnish)
    Prevent your screen from going dark

    Instructions

    Make Vindaloo Paste

    • Gather all the dry ingredients we need to make the 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 teaspoons tamarind Pulp, 3-4 tablespoons cider vinegar, ⅓ - ½ cup water .
    • Add them into a blender and blend to a smooth paste.

    Marinate meat

    • Add the blended paste to 2.2 lbs bone-in mutton along with the 2 teaspoons salt, and 2 teaspoons 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.

    Make lamb vindaloo curry in the instant pot

    • Place the steel insert switch on the IP. Press 'Sauté'. Once the screen displays 'Hot', heat 5 tablespoons oil.
    • Add finely chopped 1 ½ cup onion 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 a 1 curry leaves sprig and stir. Cover the lid and seal the pot with the valve in the 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.

    cooking vindaloo on the stovetop in pressure cooker

    • Follow the steps until frying the onion to soft and pink. 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 for 3 whistles on medium high heat. Then reduce the heat to low and cook for 15-20 minutes or until meat is done. Let the pressure release naturally.
    • Once cooked, dish out and garnish with green coriander and serve hot with steamed rice.

    Cooking vindaloo in the slow cooker

    • Once the marination process is over. Heat oil in frying pan. Add chopped onions and sauté until soft.
    • Add the marinated 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, 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. Choose the chilies according to heat you prefer.
    • If using a pan or dutch oven pot to make vindaloo, then allow it to simmer and will take around 1 to 1½ hour to cook the meat. You can adjust the consistency of the curry as preferred.
     
     

    Nutrition

    Calories: 289kcal | Carbohydrates: 11g | Protein: 22g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 80mg | Potassium: 446mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

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    Comments

      4.24 from 77 votes (71 ratings without comment)

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    1. 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

      Reply
    2. 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

      Reply
    3. Balakrishnan says

      June 21, 2019 at 5:36 pm

      Very nice lamb vindaloo recipe

      Reply
    4. 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!

      Reply
      • 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 🙂

        Reply
      • sharon dsilva says

        June 23, 2019 at 1:17 pm

        5 stars
        Absolutely love it..came out very well...thank u so much!!

        Reply
    5. Amrita Naik says

      August 14, 2018 at 11:24 am

      5 stars
      Undoubtedly a 5 stars to the recipe. The red color is so tempting and the dish has come out so delicious. Thanks alot Farrukh

      Reply
    6. Mary D’silva says

      August 13, 2018 at 11:02 am

      5 stars
      Beautiful pic and vindaloo curry looks so red and perfect. We do the vindaloo this way only.

      Reply
    7. 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!

      Reply
      • Farrukh Aziz says

        February 06, 2018 at 5:40 am

        I am glad, you liked it 🙂
        Thank you

        Reagrds,
        Farrukh

        Reply
    8. 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.

      Reply
      • 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

        Reply
    9. Amit- The Lizard king says

      May 16, 2015 at 8:24 am

      I tried n was good

      Reply
    10. Prash says

      June 08, 2014 at 9:23 pm

      Beautiful Pics as always Farrukh! The rich red color could tempt a vegetarian too! 🙂

      Reply
    Newer Comments »

    Hey there, I'm Farrukh !

    Closeup Portrait of Farrukh Aziz - Author of Cubes N Juliennes.

    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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