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Lamb Vindaloo
Goan Portuguese-influenced fiery lamb curry with vinegar, chilli and aromatic spices — intensely hot and complex.
Ingredients
Instructions
Blend soaked chillis, garlic, ginger, vinegar and all spices into a smooth paste.
Coat lamb in vindaloo paste, marinate overnight.
Fry onions in oil until deep golden.
Add marinated lamb and cook over high heat 5 minutes.
Add 400ml water, bring to boil.
Simmer covered 1.5 hours until lamb is very tender.
Uncover and reduce sauce until thick.
Vindaloo should be fiery, tangy and complex — serve with rice or bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
