Lamb Vindaloo

My hearty lamb vindaloo recipe is bright and fiery, with melt-in-your-mouth lamb meat and a rich gravy. It’s easy to make and virtually hands-off!

My family loves Indian food, so I try to make it at least a few times a month. Some dishes are easier to master than others (hello, chana masala!), but of all the recipes I’m most proud of, my lamb vindaloo takes the cake. I learned this dish during my year-long study abroad program in New Delhi, and it’s been a staple in my kitchen for over 15 years!

What is lamb vindaloo?

Vindaloo is an Indian curry traditionally made with pork, though it’s not uncommon to see it made with other proteins (like chicken vindaloo). What sets it apart from other curries is the spicy sauce, which consists of chilies, curry paste, and aromatics.  Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make lamb vindaloo
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More of my favorite Indian dinners
8. Lamb Vindaloo (Recipe Card)

Why I love this recipe

• Loaded with vibrant flavors. The ingredient list is short but packed with flavor. 
• A good dish for lamb newbies. I’ve noticed lamb can be hit or miss, as it can have an earthy flavor that not everyone loves. This recipe has enough flavor to mask the gaminess while still having a rich taste and juicy texture. 
• Make it as spicy as you want. Add as much or as little of the curry paste to make it exactly how you like it. I’m a spice fiend, so I tend to go heavy-handed with it, but for family and friends, I dial it way back.
• Perfect for meal prep. The flavors mesh overnight and taste even better the following day. 

Ingredients needed

• Lamb. Use lamb leg or lamb shoulder for this recipe. Cut them into bite-size pieces so they cook evenly. 
• Onions. Sliced. 
• Potatoes. Chopped into cubes. 
• Tomatoes. Cut in quarters. 
• Garlic cloves and ginger. Essential aromatics. 
• White vinegar. Add acidity and brightens up the curry sauce. 
• Ghee or butter. To saute the onions. Ghee is just clarified butter, and you can use whichever you prefer. I prefer ghee only because it’s what I cooked with when I loved in India, so I feel it’s a little more authentic.
• Vindaloo curry paste. A specific type of paste made of ground spices, red chilli powder, and ginger. You can also use any generic curry paste.
• Green chili. Adds a spicy kick. 
• Water or vegetable broth. To thin out the sauce. 

How to make lamb vindaloo

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the marinade. Add the garlic, ginger, white vinegar, chili, and tomato to a blender and blend until smooth.

Step 2- Marinate the lamb. Add the marinade and curry paste mixture to a bowl with the lamb. Mix until the lamb is well coated.

Step 3- Cook. Add ghee to a Dutch oven or pot over medium-high heat. Once hot, sauté the onion until tender. Add the lamb and water and bring to a boil. Add the potatoes and reduce the heat to low. Bring it to a simmer, uncovered, for 40-45 minutes or until the potatoes are tender. 

Step 4- Serve. Give the curry a good mix, then dish it into bowls. Serve with sliced red onion and a sprinkling of parsley.

Arman’s recipe tips

• Marinate the lamb for longer. If time allows, marinate the lamb for up to 24 hours to seriously enhance the flavor. I often do this if I’m serving this for guests.
• Don’t add salt until right before serving. This recipe has a lot of salty elements, so hold off on adding salt until it’s finished and you’ve tasted it. 
• Did it turn out too spicy? Fear not! Add a splash of broth, cream, or coconut milk to thin out the sauce and minimize the spice. 
• Make your own curry paste. To make my homemade vindaloo paste, blend dried red chili, garlic, ginger, tamarind paste, vinegar, cumin seeds, cinnamon, coriander seeds, mustard seeds, turmeric, and black pepper. 
• Garnish. Top the curry with fresh cilantro for a color pop. 

Storage instructions

To store: Place vindaloo leftovers in the fridge in an airtight container for up to five days. 

To freeze: Freeze leftovers in a freezer-safe container for up to four months. 

Reheating: Reheat the curry on the stove over medium heat or microwave in 30-second intervals.

Frequently asked questions

What can I serve with this dish?

When I’m having an Indian night at home, I always make some basmati rice and 2-ingredient naan to serve with my curry. 

Can I use other proteins?

Yes, you can. Chicken, pork, and beef can be used instead of lamb. However, opt for fattier cuts, like chicken thighs, pork chuck, or beef cheeks.

Lamb Vindaloo

5 from 17 votes

My hearty lamb vindaloo recipe is bright and fiery, with melt-in-your-mouth lamb meat and a rich gravy. It’s easy to make and virtually hands-off! 

Servings:

Prep:5minutes mins

Cook:40minutes mins

Total:45minutes mins

Ingredients  1x2x3x

• ▢3 cloves garlic minced
• ▢1 inch ginger minced
• ▢1 small green chili sliced
• ▢2 1/2 tablespoons white vinegar
• ▢3 large tomatoes quartered
• ▢2 pounds lamb leg diced
• ▢1/4 cup vindaloo paste or curry paste
• ▢2 tablespoons ghee or butter
• ▢2 small onions chopped
• ▢3 small potatoes chopped

Instructions 

• Add the garlic, ginger, white vinegar, chili, and tomato in a blender and blend until smooth.
• Add the marinade in a bowl with the lamb, along with the curry paste. Mix well, until all the lamb is well coated.
• Add the ghee to a Dutch oven or deep pot. Once hot, add the onion and cook until tender. Add the lamb, followed by the water, and bring it to a boil. Add the potatoes and reduce the heat to a simmer. Let everything simmer, uncovered, for 40-45 minutes, or until the potatoes are tender.

Notes

To store: Place vindaloo leftovers in the fridge in an airtight container for up to five days. 

To freeze: Freeze leftovers in a freezer-safe container for up to four months. 

To reheat: Reheat the curry on the stove over medium heat or microwave in 30-second intervals.

Nutrition

Serving: 1servingCalories: 196kcalCarbohydrates: 16gProtein: 17gFat: 7gSodium: 53mgPotassium: 670mgFiber: 3gVitamin A: 570IUVitamin C: 24mgCalcium: 25mgIron: 2mgNET CARBS: 13g

Cuisine: Indian