Indian Lamb Vindaloo (Extra Spicy Lamb Stew)

Name: Indian Lamb Vindaloo (Extra Spicy Lamb Stew)
Prep time: 35 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 1.2 kg Boneless lamb shoulder, cut into 1.5-inch cubes; 20 pcs Dried red chilies (e.g., Kashmiri); 12 cloves Garlic; 50 g Fresh ginger; 1 tbsp Cumin seeds; 2 tbsp Coriander seeds; 1 tsp Black peppercorns; 1 tsp Cloves; 1 pc (5 cm) Cinnamon stick; 8 pcs Green cardamom pods; 1 tsp Turmeric powder; 1 tbsp Brown mustard seeds; 120 ml White wine vinegar; 2 pcs Large onions, chopped; 400 g Canned crushed tomatoes; 3 tbsp Vegetable oil; 1.5 tsp Salt; 240 ml Water or beef broth

Difficulty

medium

Time

2h 20m

Price Category

average

Calories

Medium

Lamb Vindaloo is an iconic Indian dish originating from the Goa region, reflecting the influence of Portuguese cuisine. This rich and aromatic lamb stew is famous for its intense spiciness and tangy flavor profile, derived from vinegar and a blend of toasted spices. The extra spicy version is guaranteed to awaken your taste buds and is a perfect choice for those who love bold and unforgettable flavors. Prepare this warming and hearty dish at home and savor the depth of Indian cuisine!

Steps

Make the Paste

Toast cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, cardamom pods, and mustard seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Transfer to a blender with dried chilies, garlic, ginger, turmeric, and vinegar. Blend into a smooth paste, adding a splash of water if needed.

Marinate Lamb

In a large bowl, combine the lamb cubes with the vindaloo paste and 1 tsp of salt. Ensure all pieces of meat are well coated. Cover and refrigerate for at least 2 hours, or ideally overnight.

Start Cooking

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.

Add Lamb

Add the marinated lamb to the onions and sear for 5-7 minutes until browned on all sides. Stir in the canned crushed tomatoes and the remaining half teaspoon of salt.

Slow Cook

Pour in the water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer slowly for 1.5 to 2 hours, or until the lamb is very tender. Stir occasionally and add more water if necessary to prevent the sauce from drying out.

Serve

Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, alongside basmati rice and naan bread.

	Per 100g	Per Serving 250g
Calories	250-350 kcal	625-875 kcal
Protein	20-25g	50-62.5g
Fat	15-20g	37.5-50g
Carbohydrate	5-10g	12.5-25g
Fiber	1-2g	2.5-5g
Sugar	2-4g	5-10g

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meat

stewed

everyday

main course

tender

Indian

all seasons

Hot

Indian Lamb Vindaloo (Extra Spicy Lamb Stew)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Make the Paste

Marinate Lamb

Start Cooking

Add Lamb

Slow Cook

Serve

Extra Tips

► For the best flavor, allow the lamb to marinate in the vindaloo paste for at least 4 hours, or even overnight, in the refrigerator.

► If you want an even more intense flavor, toast the whole dry spices in a dry pan before grinding them for the paste.

► Serve with basmati rice and naan bread to soak up every last drop of the delicious sauce.

Nutrition