Lamb Vindaloo Curry
Dive into the bold and aromatic flavors of Lamb Vindaloo Curry, a fiery and comforting dish that’s perfect for spice lovers. This Indian-inspired curry features tender cubes of lamb shoulder simmered to perfection in a rich, tangy, and spiced tomato base, enhanced with layers of cumin, coriander, paprika, and garam masala. A splash of white vinegar adds a signature tang, perfectly balancing the heat from cayenne and red chili powder. Ideal for cozy dinners, this one-pot meal pairs beautifully with fluffy basmati rice or warm naan bread, soaking up every last drop of the irresistible sauce. Ready in just over an hour, this lamb vindaloo is a satisfying fusion of heat and depth, making it a must-try for anyone craving authentic Indian flavors. Garnish with fresh cilantro for the perfect finishing touch!
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Recipe Information
Ingredients
- 500 grams Lamb shoulder (boneless, cubed)
- 2 tablespoons Vegetable oil
- 1 medium Onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 medium Tomato (chopped)
- 2 tablespoons White vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onion and cook until golden brown, stirring frequently, for about 8-10 minutes.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they break down into a thick paste, about 5 minutes.
Stir in the ground cumin, coriander, turmeric, paprika, cayenne pepper, garam masala, cinnamon, red chili powder, and salt. Cook for 1-2 minutes to toast the spices.
Add the cubed lamb to the pot and stir to coat the meat with the spice mixture. Cook for 5-7 minutes, allowing the lamb to brown on all sides.
Pour in the white vinegar and water. Stir to combine and bring the mixture to a simmer.
Cover the pot with a lid, reduce the heat to low, and let the curry simmer for 45 minutes to 1 hour, or until the lamb is tender. Stir occasionally and add a bit more water if the curry becomes too thick.
Taste and adjust the seasoning if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 11.8 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2322 mg | 49% | |
*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.
