Lamb Vindaloo
ID: a7841d33...
Lamb Vindaloo is a classic fiery and tangy Goan curry made with a rich aromatic spice paste of dried red chilies, vinegar, ginger, and garlic. While traditionally prepared with pork, this lamb version delivers extremely tender meat infused with a perfect balance of sharp, spicy, and slightly sweet flavors.
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🍳 Cooking Flow
Soak spices, ginger, and garlic in vinegar and coconut milk, then blend into a smooth paste. → Prep the lamb with salt and tenderizer for 1 hour, then marinate in the spice paste for 3-4 hours. → Sauté the marinated lamb in hot oil for 5 minutes, then mix in chopped onions. → Add remaining marinade and water, cover, and simmer on low heat until the lamb is tender and the oil separates.
Cooking Steps
Brief Cooking Order
Soak spices, ginger, and garlic in vinegar and coconut milk, then blend into a smooth paste. → Prep the lamb with salt and tenderizer for 1 hour, then marinate in the spice paste for 3-4 hours. → Sauté the marinated lamb in hot oil for 5 minutes, then mix in chopped onions. → Add remaining marinade and water, cover, and simmer on low heat until the lamb is tender and the oil separates.
Introduction
Lamb Vindaloo is a classic fiery and tangy Goan curry made with a rich aromatic spice paste of dried red chilies, vinegar, ginger, and garlic. While traditionally prepared with pork, this lamb version delivers extremely tender meat infused with a perfect balance of sharp, spicy, and slightly sweet flavors.
Step 1
Prepare the spices by combining dry red chilies, cinnamon stick, cloves, cardamom, cumin seeds, mustard seeds, peppercorns, garlic, and ginger in a bowl.
Step 2
Add vinegar, sugar, and coconut milk (or feni/cooking wine) to the spice bowl. Let it soak for 30 minutes, then blend the mixture into a smooth, thick red paste.
Step 3
Season the lamb cubes with salt and green papaya paste (tenderizer). Mix well and let it rest for 1 hour.
Step 4
Pour the blended red chili paste over the lamb, coating every piece thoroughly. Cover and let it marinate for 3 to 4 hours.
Step 5
Heat 2 tablespoons of oil in a heavy-bottomed pan. Add the marinated lamb to the hot oil and sauté for about 5 minutes on medium heat.
Ingredients List
Important Notes
Vindaloo traditionally does not contain potatoes (aloo); the name originates from the Portuguese dish 'Carne de Vinha d'Alhos' (meat with wine and garlic).
Choose mild dried red chilies (like Kashmiri chilies) to achieve a deep red color without making the curry overwhelmingly spicy.
Marinating the lamb for 3-4 hours is crucial for the acid in the vinegar to break down the fibers and flavor the meat deeply.
Ensure the onions are very finely chopped so they melt into the gravy during the long simmering process.
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