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Close up shot of lamb vindaloo curry served in black bowl.
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4.25 from 16 votes

Lamb Vindaloo Recipe

Bright fiery red traditional Goan lamb curry dish with lovely tang and mild sweet hint. Serve hot with steamed rice or warm naan bread. No fail recipe!
Prep Time10 mins
Cook Time1 hr
Marination Time2 hrs
Total Time1 hr 10 mins
Course: Curries, Main Course
Cuisine: Indian
Keyword: Goan Vindaloo, Lamb Vindaloo, Mutton Vindaloo
Servings: 6
Calories: 289kcal
Author: Farrukh Aziz


For Vindaloo Curry Paste

  • 15 Kashmiri Red Chilies
  • 10 cloves Garlic
  • 1 inch Ginger
  • 1 tablespoon Coriander Seeds
  • 1½  teaspoon Cumin seeds
  • 6-8 nos Cloves
  • 3 nos Green cardamom
  • 10 nos 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 teaspoon 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


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 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.


Vindaloo curry paste can be made in bulk and stored. Please refer to post on how to make masala paste and store it.
If you are unable to tolerate the heat of chillies, then either reduce it or discard the seeds and use. Or use the ones that is mild but gives nice colour.
You can add few spicy variety chilies if you like. So, choose the chillies according to heat you prefer.


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