Lamb Vindaloo

Name: Lamb Vindaloo
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1kg lamb shoulder, diced; 6 dried Kashmiri chillis, soaked; 4 dried arbol chillis; 6 cloves garlic; 2cm fresh ginger; 3 tbsp malt vinegar; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp black pepper; 4 cloves; 1 cinnamon stick; 2 large onions, diced; 3 tbsp vegetable oil

Goan Portuguese-influenced fiery lamb curry with vinegar, chilli and aromatic spices — intensely hot and complex.

Total time

140 min

Prep

30 min

Cook

110 min

Difficulty

medium

Cuisine

Indian

gluten-free

Ingredients

1kglamb shoulder, diced

6dried Kashmiri chillis, soaked

4dried arbol chillis

6 clovesgarlic

2cmfresh ginger

3 tbspmalt vinegar

1 tspground cumin

1 tspground coriander

1 tspturmeric

1 tspblack pepper

4cloves

1cinnamon stick

2large onions, diced

3 tbspvegetable oil

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.

Calories

926

Protein

65g

Fat

65.6g

Carbs

23.1g

Fiber

8.9g

Sodium

246mg

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