Lamb Vindaloo

🧂 Ingredients

• 600 g Lamb shoulder or leg(Cut into 1.5-inch cubes. Trim excess fat if desired.)
• 8-12 Dried Kashmiri chilies(Adjust to your spice preference. Remove stems and seeds for less heat. For a milder version, use fewer chilies or substitute with milder dried red chilies.)
• 60 ml White vinegar(Essential for the characteristic tang. Apple cider vinegar can be used as a substitute.)
• 10 cloves Garlic cloves(Peeled.)
• 2 inch piece Fresh ginger(Peeled and roughly chopped.)
• 1 tbsp Ground cumin
• 1 tbsp Ground coriander
• 1/2 tsp Turmeric powder
• 1/4 tsp Cayenne pepper(Optional, for extra heat.)
• 1 tsp Salt(Or to taste.)
• 2 tbsp Vegetable oil or ghee
• 1 medium Onion(Finely chopped.)
• 200 ml Water(Or more, as needed for simmering.)
• 2 medium Potatoes(Peeled and cut into 1-inch cubes. Optional, but traditional in many versions.)

👨‍🍳 Instructions

1. 1

   Prepare the vindaloo paste: Soak the dried Kashmiri chilies in hot water for 15 minutes until softened. Drain the chilies. In a blender or food processor, combine the soaked chilies, vinegar, peeled garlic cloves, roughly chopped ginger, ground cumin, ground coriander, turmeric powder, optional cayenne pepper, and 1 tsp salt. Blend until a smooth paste forms. You may need to add a tablespoon or two of water to help it blend.

   ⏱️ 15 minutes
2. 2

   Marinate the lamb: Place the cubed lamb in a non-reactive bowl. Add the prepared vindaloo paste and mix thoroughly to coat each piece of lamb. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for deeper flavor penetration.

   ⏱️ 2 hours (minimum)
3. 3

   Sear the lamb: Heat the vegetable oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Remove the lamb from the marinade, reserving the marinade. Sear the lamb in batches until browned on all sides. Do not overcrowd the pot, as this will steam the meat instead of browning it. Remove the browned lamb and set aside.

   ⏱️ 10 minutes
4. 4

   Sauté aromatics: Add the finely chopped onion to the same pot (add a little more oil if needed). Cook over medium heat, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.

   ⏱️ 7 minutes
5. 5

   Simmer the curry: Return the browned lamb to the pot. Add the reserved marinade and 200ml of water. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 45 minutes, stirring occasionally. The lamb should start to become tender.

   ⏱️ 45 minutes
6. 6

   Add potatoes (if using): If you are adding potatoes, stir them into the curry. Continue to simmer, covered, for another 20-30 minutes, or until the lamb is fork-tender and the potatoes are cooked through. If the curry becomes too thick, add a little more water, a tablespoon at a time.

   ⏱️ 20-30 minutes
7. 7

   Rest and serve: Once the lamb is tender and the sauce has thickened to your liking, remove from heat. Let the vindaloo rest for 10 minutes before serving. Taste and adjust seasoning if necessary. Serve hot with rice, naan, or roti.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Vinegar is crucial for the authentic tangy flavor of Vindaloo. Don't skip it!
• ✓The name 'Vindaloo' originates from the Portuguese dish 'carne de vinha d'alhos', meaning 'meat in garlic wine'. Over time, it evolved in Goa with local spices and chilies.
• ✓Kashmiri chilies provide a vibrant red color and moderate heat. For a truly fiery experience, use more chilies or add a spicier variety.
• ✓Marinating overnight will significantly enhance the depth of flavor.

🔄 Variations

• Pork Vindaloo: Traditionally, pork is the most common meat used for Vindaloo.
• Chicken Vindaloo: Use boneless chicken thighs or breasts, cut into chunks. Reduce simmering time to about 20-25 minutes.
• Vegetarian Vindaloo: Use firm tofu or mixed vegetables like cauliflower, carrots, and peas. Adjust cooking times accordingly.

🥗 Nutrition

Per serving