Lamb Vindaloo Recipe
Lamb Vindaloo Recipe
Table of Contents
Lamb Vindaloo Recipe
This Lamb Vindaloo Recipe offers an irresistible combination of tender lamb, bold spices, and a tangy, spicy sauce that embodies the essence of authentic Indian cuisine. Originating from the Goan region, vindaloo has a unique Portuguese influence, featuring vinegar and red chilies. Perfect for spice lovers, this dish makes a great choice for a cozy family dinner or an exciting weekend meal.
Description
Lamb Vindaloo Recipe is an iconic Indian curry hailing from Goa, traditionally made with pork, vinegar, and garlic. Over time, theLamb Vindaloo Recipe has evolved, and lamb has become a popular variation for a rich, aromatic experience. Vindaloo is known for its spicy and tangy profile, thanks to the vinegar marinated meat and a generous blend of Indian spices. The Lamb Vindaloo Recipe is marinated, allowing it to absorb all the flavors, then slow cooked to tender perfection. The combination of Kashmiri red chilies, cloves, cinnamon, and vinegar creates a flavorful balance, resulting in a mouthwatering dish that pairs wonderfully with naan, rice, or roti.
Ingredients
For the Marinade
- 1 ½ lbs (700g) lamb, cut into cubes
- 4 tbsp white vinegar
- 1 tsp turmeric powder
- 1 tsp salt
For the Vindaloo Spice Paste
- 10-12 dried Kashmiri red chilies, seeds removed
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp black mustard seeds
- 4-5 cloves
- 1-inch cinnamon stick
- 6 garlic cloves
- 1-inch ginger piece, chopped
- 3 tbsp white vinegar
For the Curry
- 3 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tbsp tamarind paste (optional)
- 1 ½ cups water
- Salt to taste
Instructions
Marinate the Lamb: In a large mixing bowl, combine the lamb cubes with white vinegar, turmeric powder, and salt. Mix well until the lamb is coated in the marinade. Cover and let it marinate in the refrigerator for at least 1 hour (or ideally overnight for maximum flavor infusion).
Prepare the Vindaloo Spice Paste: Soak the Kashmiri chilies in warm water for 15 minutes to soften them. In a spice grinder, add the softened chilies, cumin seeds, coriander seeds, mustard seeds, cloves, and cinnamon. Grind them into a fine powder. Transfer the powdered spices to a blender. Add garlic, ginger, and vinegar. Blend to form a smooth paste. Set aside.
3.Cook the Curry: Heat oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown. Add the spice paste and cook, stirring continuously, for about 5 minutes or until the oil starts to separate from the paste. Add chopped tomatoes and cook until they become soft and blend into the mixture. Add the marinated lamb, ensuring each piece is coated with the spice paste. Sear the lamb until it starts to brown. Pour in the water and stir well. Bring the curry to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the lamb is tender. Add tamarind paste (optional) and season with salt to taste.
4.Serve: Once the lamb is tender and the curry has thickened to your desired consistency, remove it from the heat. Serve hot with steamed rice, naan, or roti.
Notes
- Adjust the Spice Level: Vindaloo is traditionally a spicy dish, but you can adjust the spice level by reducing the number of red chilies.
- Vinegar Choice: White vinegar is commonly used, but apple cider vinegar or malt vinegar can add a slightly different flavor.
- Overnight Marination: Marinating the lamb overnight deepens the flavors and enhances the taste of the curry.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Lamb Vindaloo Recipe
Ingredients
- For the Marinade
- 1 ½ lbs 700g lamb, cut into cubes
- 4 tbsp white vinegar
- 1 tsp turmeric powder
- 1 tsp salt
- For the Vindaloo Spice Paste
- 10-12 dried Kashmiri red chilies seeds removed
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp black mustard seeds
- 4-5 cloves
- 1- inch cinnamon stick
- 6 garlic cloves
- 1- inch ginger piece chopped
- 3 tbsp white vinegar
- For the Curry
- 3 tbsp vegetable oil or ghee
- 1 large onion finely chopped
- 2 tomatoes chopped
- 1 tbsp tamarind paste optional
- 1 ½ cups water
- Salt to taste
Instructions
- Marinate the Lamb: In a large mixing bowl, combine the lamb cubes with white vinegar, turmeric powder, and salt. Mix well until the lamb is coated in the marinade. Cover and let it marinate in the refrigerator for at least 1 hour (or ideally overnight for maximum flavor infusion).
- Prepare the Vindaloo Spice Paste: Soak the Kashmiri chilies in warm water for 15 minutes to soften them. In a spice grinder, add the softened chilies, cumin seeds, coriander seeds, mustard seeds, cloves, and cinnamon. Grind them into a fine powder. Transfer the powdered spices to a blender. Add garlic, ginger, and vinegar. Blend to form a smooth paste. Set aside.
- 3.Cook the Curry: Heat oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown. Add the spice paste and cook, stirring continuously, for about 5 minutes or until the oil starts to separate from the paste. Add chopped tomatoes and cook until they become soft and blend into the mixture. Add the marinated lamb, ensuring each piece is coated with the spice paste. Sear the lamb until it starts to brown. Pour in the water and stir well. Bring the curry to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the lamb is tender. Add tamarind paste (optional) and season with salt to taste.
- 4.Serve: Once the lamb is tender and the curry has thickened to your desired consistency, remove it from the heat. Serve hot with steamed rice, naan, or roti.
Notes
- Adjust the Spice Level: Vindaloo is traditionally a spicy dish, but you can adjust the spice level by reducing the number of red chilies.
- Vinegar Choice: White vinegar is commonly used, but apple cider vinegar or malt vinegar can add a slightly different flavor.
- Overnight Marination: Marinating the lamb overnight deepens the flavors and enhances the taste of the curry.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
