Lamb Vindaloo
Indulge in the bold and fiery flavors of Lamb Vindaloo, a classic Indian curry that’s perfect for spice lovers and food enthusiasts seeking authentic taste. This recipe features tender, marinated lamb shoulder simmered in a rich, aromatic gravy made from freshly ground whole spices, tangy white vinegar, and a hint of sweetness. Slowly cooked to perfection, the dish boasts layers of complex flavors—fragrant cinnamon, earthy cumin, and the gentle heat of dried red chilies. Best served with steamed rice or warm naan bread, this hearty and mouthwatering curry is ideal for family dinners or festive gatherings. With its irresistible blend of spice and tang, Lamb Vindaloo promises to become your new favorite comfort food. Keywords: Lamb Vindaloo recipe, Indian curry, spicy lamb curry, authentic Indian cuisine, Indian dinner ideas.
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Recipe Information
Ingredients
- 1000 grams Lamb shoulder
- 120 ml White vinegar
- 3 tablespoons Vegetable oil
- 2 large Onions
- 8 Garlic cloves
- 2 inches Fresh ginger
- 2 teaspoons Coriander seeds
- 1 teaspoon Cumin seeds
- 5 Black peppercorns
- 5 Cloves
- 1 inch Cinnamon stick
- 5 Dried red chilies
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- 1 teaspoon Sugar
- 240 ml Water
- 2 tablespoons Fresh cilantro
Instructions
Cut the lamb shoulder into 1.5-inch cubes and set aside.
In a small bowl, combine the white vinegar with 2 teaspoons of salt and soak the lamb pieces in this marinade for at least 30 minutes. Set aside.
While the lamb is marinating, finely slice the onions and chop the garlic and ginger.
In a skillet over medium heat, dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and dried red chilies until fragrant, about 2-3 minutes.
Allow the spices to cool slightly and then grind them into a fine powder using a spice grinder or mortar and pestle.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and sauté until golden brown.
Add the chopped garlic and ginger, then stir in the ground spice mixture along with the turmeric powder. Cook for 2 minutes.
Drain the lamb from the vinegar marinade and add it to the pot. Stir well to coat the lamb with the spice mixture.
Add the remaining vinegar marinade, along with 1 teaspoon of sugar and the water. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 60-75 minutes, or until the lamb is tender and the sauce has thickened.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
