Lamb Vindaloo Recipe

Lamb Vindaloo curry served in black bowl.

4.23 from 74 votes

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.

Prep Time10

Cook Time1

Marination Time2

Total Time1 10

Course: Dinner, Main Course

Cuisine: Indian

Diet: Dairy-Free, Gluten Free, Paleo, Whole30

Servings:

Calories: 289kcal

Author: Farrukh Aziz

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 Lamb Shoulder or Goat Shoulder bone-in, cut in medium sized pieces
2 teaspoons Salt or to taste
2 teaspoons Sugar

For the Curry

5 tablespoons Vegetable Oil
1 ½ cup Onion finely chopped
1 cup Water or as required
1 Sprig of curry leaves
Chopped Cilantro for garnish

US Customary - Metric

Instructions

Make Vindaloo Paste

Gather all the dry ingredients we need to make the paste.
Add them into a blender and blend to a smooth paste.

Marinate meat

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.

Make lamb vindaloo curry in instant pot

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 a sprig of 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.

in stovetop 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.

in 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