Indian Lamb Vindaloo

Name: Indian Lamb Vindaloo
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Lamb shoulder; 100 ml red wine vinegar; 50 g ginger-garlic paste; 10 pcs dried red chilies; 10 g cumin seeds; 15 g coriander seeds; 5 g turmeric; 5 g cinnamon stick; 3 g cloves; 5 g black peppercorns; 5 g mustard seeds; 30 ml oil

An intensely spicy and tangy Indian lamb curry from Goa, featuring vinegar, chilies, and a blend of aromatic spices. Not for the faint of heart!

Total: 1 h 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 38 g
Fat: 32 g
Carbs: 8 g

Ingredients

for 4 servings

Lamb shoulder800 g
red wine vinegar100 ml
ginger-garlic paste50 g
dried red chilies10 pcs
cumin seeds10 g
coriander seeds15 g
turmeric5 g
cinnamon stick5 g
cloves3 g
black peppercorns5 g
mustard seeds5 g
oil30 ml

Method

5 steps

Grind dried red chilies, cumin seeds, coriander seeds, turmeric, cinnamon, cloves, peppercorns, and mustard seeds into a fine powder.
Marinate lamb shoulder cubes in red wine vinegar and the ground spice mixture for at least 30 minutes.
Heat oil in a heavy-bottomed pot and sauté ginger-garlic paste until fragrant.
Add the marinated lamb to the pot and cook over medium-high heat until browned on all sides.
Add 300ml of water, cover, and simmer for 45 minutes until the lamb is tender and the sauce has thickened.