Lamb vindaloo is an incredibly popular dish from India, where it’s traditionally eaten as part of dinner on special occasions.
It’s also one of those dishes that can be easily adapted depending on what you have available at home.
For example, if you don’t like onions, you could use other vegetables instead, such as carrots or sweet potato.
If you prefer not to eat meat, then there are plenty of vegetarian options too.
What Is The Best Lamb Vindaloo Recipe?
Vindaloo is basically a hot curry which has been spiced up using fresh chillies.
The classic version of this dish uses beef, but many people find lamb more tender and tasty, so we thought we would share the best lamb vindaloo recipe here!
This is a simple and straightforward recipe for making lamb vindaloo, so all you need to do is follow along below.
- Combine your onion, garlic, ginger, green chilies, coriander, cumin seeds, turmeric, cardamom pods, cinnamon sticks, cloves, star anise, peppercorns, bay leaves, and salt in a large stockpot. You will want to add about 4 cups (1 L) of water to cover everything.
- Bring to a boil over high heat, then reduce the heat until simmering. Simmer uncovered for 10 minutes.
- Add the lamb pieces to the pot and continue cooking for 1 hour. Remove the lid and cook for another 30-40 minutes, stirring occasionally, until the meat is cooked through and falling apart.
- Stir in the tomatoes when they start softening after 45 minutes. Cook for 15 more minutes before removing the pot from the stovetop and allowing to cool completely.
- Once cooled, remove the bones from the lamb chunks by cutting them away with kitchen shears.
- Chop the meat into bite size pieces and return it to the saucepan. Stir well to combine.
- Simmer gently for 5 minutes, adding some extra water if necessary to keep everything moistened.
- Serve with rice or rotis or naans.
How Do You Make Lamb Vindaloo?
The simplest way to prepare this classic Indian dish is by cooking your meat slowly over low heat for hours until tender, and then adding some more flavorings before serving.
You will need to start preparing this meal well ahead of time so that everything marinates properly.
There are many different ways to cook lamb vindaloos.
The most common method involves slow-cooking the meat in a large pot of water with tomatoes, curry leaves, onion, garlic, ginger, ground coriander, turmeric, green chillies, cloves, cardamom pods, cinnamon sticks, peppercorns, bay leaf, cumin seeds, black pepper, and salt.
You should let this all simmer together gently until the meat falls off the bone.
This is called the ‘marination process’, which helps to break down the proteins in the meat and gives it a rich flavor profile.
Once cooked, the meat is shredded into small pieces and seasoned with vinegar, tamarind juice (or mango puree), and lemon juice.
These flavors give the meat its tangy taste and ensure that it doesn’t dry out while it sits waiting to be finished.
Next, add finely chopped potatoes and fresh turmeric root, along with sautéed onions, chickpeas, and peas.
Once these are cooked through, serve them alongside the shredded meat, with chunky sauces including coconut milk, tomato sauce, or yogurt.
If you want to get really authentic about things, you can even throw in a few tablespoons of desiccated coconut, but we think this would just be too much.
Instead, simply sprinkle some on top when serving.
What Are The Ingredients In Lamb Vindaloo?
The basic elements for making lamb vindaloo include beef (or substitute), tomatoes, potatoes, onion, garlic, ginger, cumin seeds, coriander seeds, turmeric, chili powder, curry leaves, cinnamon stick, cardamom pods, cloves, bay leaf, black pepper, coconut milk, and vinegar.
You may also add raisins, cashews, almonds, or peanuts according to your preference.
How Long Does It Take To Cook Lamb Vindaloo?
The cooking time for this dish depends on how much liquid you add when preparing it.
The thicker your sauce, the longer the cooking process will take.
But keep in mind that once you start cooking, you should expect to spend about 30 minutes (or even more) on each side of the pan.
To get started, first peel and chop all of your vegetables into small pieces.
Then heat up some oil in a large frying pan over medium-high heat.
Once hot, place the onion and garlic cloves inside and stir well until they begin to soften slightly.
Next, add the ground cumin seeds and bay leaves.
Stir them around in the pot before adding the tomatoes, curry powder, ginger, green chilies, cardamom pods, turmeric, coriander, salt, and pepper.
Cook everything together for 10 minutes, stirring regularly so the mixture doesn’t burn.
When you see most of the water evaporated from the bottom of the pan, turn down the heat, cover the pan, and let simmer for 15 minutes.
You want the sauce to thicken up as much as possible while still retaining its moisture level, which means leaving the lid off during this step.
After 15 minutes, remove the lid and continue to cook another 5 minutes.
Finally, add the shredded chicken, mix it through thoroughly, and serve straight away.
What Is The History Of Lamb Vindaloo?
The exact origins of this dish aren’t known for certain but its popularity has been attributed to the Portuguese who brought it back to Asia in the 15th century.
This particular dish features minced lamb mixed with onion paste, vinegar, tamarind, chili peppers, coriander seeds, garlic, ginger, cinnamon, cumin, turmeric, cardamom, cloves, black pepper, fennel powder, and saffron.
The mixture is then cooked down until tender before being thickened by adding coconut milk and yogurt.
When it comes to how lamb vindaloo is prepared today, the flavors tend to vary slightly based on region.
In South Africa, they add dried apricots while in the UK, curry leaves are used instead of coriander seeds.
What Are Some Of The Different Ways To Cook Lamb Vindaloo?
The most common way for people in India to make this dish is by slow-cooking it over low heat until tender.
The ingredients are usually cooked together, but they may be added separately according to your preference.
- Baked / Roasted
Ingredients in a classic lamb vindaloo
500 g (1 lb) mutton
100 ml (3/4 cup) cooking oil
10 cloves garlic
5 cm (2 inch) ginger root
2 teaspoons turmeric powder
6 green chillies
Salt and pepper to taste
You will need about 1 litre of water for this recipe.
You should add enough water so all the meat is covered by half an inch to an inch of liquid during cooking.
What Are Some Of The Best Lamb Vindaloo Recipes?
If you’re looking for a delicious way to prepare lamb vindaloo, we think these recipes will suit your needs perfectly.
Chicken Vindaloo Recipe
- 1 pound boneless chicken breast
- 4 tablespoons vegetable oil
- ½ teaspoon cumin seeds
- ¼ cup diced onion
- ⅛ teaspoon ground turmeric
- 1 tablespoon minced garlic
- 1-inch piece ginger root peeled and grated (about 2 teaspoons)
- 1 ½ cups white vinegar
- 5 tomatoes, chopped into small pieces
- ½ cup water
- Salt and pepper to taste
Heat up 1 tablespoon of oil in a frying pan over medium heat.
Add the cumin seeds and let them sizzle until they start releasing their aroma.
Then add the onion and sauté until translucent.
Next, stir in the turmeric and continue cooking until fragrant.
Once everything has cooked down, move onto the next step.
In another pot, combine the remaining 3 tablespoons of oil, the vinegar, tomato, and salt and pepper.
Bring this mixture to a boil and simmer for 5 minutes.
Now remove the sauce from the stovetop and set aside while you fry the chicken.
Season each side of the chicken breasts with salt and pepper.
Heat up the remaining 2 tablespoons of oil in a large skillet over medium-high heat.
When hot, place the chicken breasts in the skillet and sear them on both sides for about 4 minutes per side.
Remove the chicken from the skillet when done and serve along with the sauce on top.
Beef Vindaloo Recipe
- 1 pound beef stew meat
- 4 tablespoons vegetable oil
- ½ teaspoon black mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 dried red chili
- 1 inch cube ginger root
- 1 green bell pepper
- 2 cloves garlic
- 2 medium sized tomatoes
- 1 cinnamon stick
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli flakes
- 1 teaspoon paprika powder
- 1/8 teaspoon nutmeg
- Salt and pepper to taste
Combine all ingredients except the meat in a bowl.
Mix well so that all the spices are evenly distributed throughout the marinade.
Place the seasoned beef in a glass container, cover, and refrigerate overnight.
The longer you leave it, the more tender it becomes.
When ready to cook, preheat oven to 350 degrees Fahrenheit and grease a baking sheet with olive oil.
Take the beef out of the fridge and discard any excess liquid inside.
After removing the beef from its marinade and patting dry, place the beef on the prepared baking sheet and bake for 40 minutes.
Serve with either rice or naan bread.
How Do You Make The Perfect Lamb Vindaloo?
The key ingredient in this classic Indian dish is the meat itself – specifically, lamb shoulder.
This cut has lots of flavor and provides enough protein to keep your body strong.
The fat content helps boost the overall taste, while the connective tissue keeps your muscles healthy.
In addition to the lamb, this recipe calls for a selection of fresh herbs and aromatic spices, including cumin seeds, coriander (cilantro), chili powder, ginger, garlic, black pepper, fenugreek leaves, turmeric, and red chilli flakes.
You will need to soak the dried ingredients overnight before using them.
Once everything is prepared, cook the lamb slowly over low heat so that all the flavors combine together.
Once tender, remove the meat from the pan and set aside until cool enough to handle.
Then shred the meat into bite-sized pieces and mix with the rest of the ingredients.
Finally, add water and let simmer gently for around 30 minutes.
Your finished product should look very similar to the picture above.
If you want to take things up another notch, check out these amazing chicken tikka masala recipes!
What Are Some Tips For Making Lamb Vindaloo?
There are several different versions of this classic curry out there, but they all share many common elements.
The most important thing to remember when creating a delicious lamb vindaloo is to ensure that everything is cooked properly.
You want the meat tender enough so that it melts in your mouth, while still maintaining its shape.
It should look nice and juicy, and retain its color rather than turn grey or brown.
Also, keep the spice level high – it helps balance the dish!
- Preheat oven to 350 degrees Fahrenheit (180C)
- Cut lamb into medium sized pieces
- Heat oil in a frying pan over medium heat
- Add onion, ginger, garlic, chili powder, turmeric, cumin, coriander, paprika, salt and pepper to the pan
- Cook until the onion has softened slightly
- Transfer mixture to roasting tray
- Toss vegetables with half of the marinade ingredients before adding them to the roasting tray
- Roast the vegetables in the oven for about 45 minutes, stirring occasionally to avoid burning
- Remove the roasted vegetables from the oven and set aside to cool down
- Meanwhile, add the remaining marinade ingredients to the same frying pan used earlier
- Turn up heat to medium-high and cook until liquid reduces by almost 50%
- Stirring frequently, pour the contents of the pan into the roasting tray containing the vegetables
- Mix together gently using a spatula
- Return the tray to the oven and bake for another 15 minutes
- Once baked, remove from the oven and allow to rest for 10 minutes before serving
How Do You Make Sure That Your Lamb Vind
is delicious? Try these tips!
- Use boneless lamb shoulder steaks. This cuts down on the cooking time, which means less chance of overcooking the meat.
- If you want to save money, buy frozen lamb chops instead of buying whole pieces. You will still end up saving money by cutting them into smaller pieces yourself.
- You can skip the step of browning the chunks in oil before adding them to the pan, but I personally think this really helps give the dish a nice flavor and color.
- I always add garlic when I cook lamb, so I suggest doing the same here too. The extra kick from the garlic goes well with all kinds of meats, including chicken, beef, pork, and fish.
- A good trick for getting rid of any excess fat is to leave the lid off the pot while the meat cooks so the moisture evaporates more quickly. Then turn the heat back on once the meat starts sizzling.
- For the best results, season the meat liberally with salt and pepper right after removing it from the fridge. Don’t worry about overdoing it – just go ahead and taste it after cooking and adjust accordingly.
- Make sure you let the meat rest before serving. That way, you won’t risk burning yourself eating hot food.
The key thing to remember when cooking lamb vindaloo is to keep it fairly moist.
Soaking the meat overnight in water first (or even soaking it in milk) will help ensure you get tender meat every time.
- The Oven
- 2 tbsp rapeseed oil
- 3 green cardamom pods
- 1 star anise
- 1 Indian bay leaf
- 1 tbsp garlic
- 2 green bird’s eye chillies
- 1 scotch bonnet chilli
- 1/2 tsp ground turmeric
- 1 tbsp Kashmiri chilli powder
- 1 tbsp mixed powder
- 1/4 cup tomato puree
- 1 1/4 cups base sauce
- 1 tbsp white wine vinegar
- 1/2 tsp fenugreek leaves
- 1 pre-cooked potato
- 1 tbsp coriander
- Salt to taste
- Cardamom pods, star anise, and bay leaf are added to the hot oil after it has been heated to a medium-high temperature. Add the garlic ginger paste after giving these ingredients around 30 seconds to seep into the oil.
- Once the oil has been infused with spices, add all of the chopped chillies and stir in the garlic-ginger paste. Add the ground spices after around 30 seconds and continue to fry for an additional 30 seconds.
- This phase could make your pan appear a little bit dry. A few ladles of the base sauce and the tomato puree should be added before simmering. If it appears that the sauce is sticking to the pan, stir only then.
- Lamb that has already been cooked is added, and the sauce is combined. If it seems dry, add more base and simmer for about 3 minutes.
- Rub the fenugreek leaves between your fingers before adding the vinegar. The precooked potatoes should be added and heated through in the sauce. then add a coriander garnish (ci