Lamb Vindaloo – Goan Lamb Vindaloo Recipe
Lamb Vindaloo - Goan Lamb Vindaloo Recipe
My Lamb Vindaloo is Spicy, Tangy & Delicious! Goan Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d'alhos. The traditional dish uses pork but other versions use lamb, beef or prawns.
Equipment
- 1 Large Mixing Bowl
- 1 Sauce Pan or Wok
Ingredients
Ingredients For Dry Spice Mix:
- 2 dry red chilies
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 10 whole peppercorns
- 6 cloves
Ingredients For Tamarind slurry/puree
- 2 tbsp tamarind juice/paste - made by soaking tamarind in water & straining it, or store bought
- 1 tbsp vinegar
- 3 large cloves of garlic
- 1.5 inches of peeled ginger
- 1 large green chili pepper - cut into small pcs
- salt to taste
Other Ingredients
- 2 lbs leg of lamb - outer fat removed and cut into 2 inch pcs
- 2 tbsp mustard oil
- 1/2 tsp mustard seeds
- 1 small cinnamon stick
- 2 medium/1 large red onions - chopped
- 2 to 3 cups of water
- salt to taste
- 8 curry leaves
Instructions
- Prepare dry spice mix by roasting ingredients listed above for it in a frying pan. Roast on medium high for 2 minutes then grind them in a dry mixer. Set aside
- In a blender add ingredients listed under tamarind slurry and blend to make a thick slurry/paste. Set aside
- In a large bowl add lamb pcs, dry spice mix mixture & tamarind slurry/paste. Mix well with hand, cover with shrink wrap and let marinate in fridge for 8 hours or overnight
- Remove marinated lamb from fridge an hour before cooking time
- Heat a large nonstick saucepan/wok then add mustard oil
- Once oil is hot add mustard seeds & cinnamon stick
- As soon as mustard seeds begin to splutter add chopped onions
- Stir fry onion for 4 to 5 minutes until brown then add lamb to saucepan
- Mix well, cover with lid and cook for 10 minutes on medium high
- After 10 minutes open lid, add 2 to 3 cups of water to soak lamb
- Mix well, cover with lid and cook lamb vindaloo for 30 minutes first
- Check to see if lamb is cooked and tender, otherwise cover with lid and cook for 30 more minutes
- The time it takes to cook lamb depends on quality of lamb and marinating time
- Open lid, add curry leaves. Mix well and let simmer for 1 more minute
- Wala! Your spicy, tangy & delicious Lamb Vindaloo is ready!
- Enjoy with steamed Basmati rice, Indian flatbreads or bread.
