Lamb Vindaloo Recipe

Rating 5.0
| 1
Be transported to India with this lamb vindaloo. This curry features a tender lamb that falls apart thanks to the long cooking process and a rich, dark sauce with an intense flavor of spices.
Dinner
Indian
21
ingredients
7
steps
505
minutes
Chef James' true passion in life is cooking. There's almost nothing he loves more than throwing dinner parties and curating wonderful and creative dishes completely from scratch. He offers a variety of cooking and catering services, including cooking class parties, private dinners and catered events, and features Italian and Spanish-inspired dishes of the highest quality, using locally grown and artisan ingredients.

Ingredients

Servings:
4
For the Marinade
1
cinnamon stick
1 tsp
black peppercorns
1 tsp
cloves
1 tsp
cumin seeds
12
green cardamom pods, seeded
1
small yellow onion, coarsely chopped
8
cloves of garlic, peeled
1/3 cup(s)
roughly chopped ginger
2 tblsp
tamarind liquid or paste
2 tsp
Kashmiri chili powder
1 1/2 tsp
salt
1/2 tsp
sugar
1/2 tsp
tumeric powder
5 tblsp
white wine vinegar
For the Lamb Vindaloo
1
batch of marinade, see above
2 lb
boneless lamb shoulder, cut into 2 inch pieces
2 tblsp
ghee, sunflower oil or vegetable oil
1
small yellow onion, chopped
3
ripe tomatoes, chopped
3
fresh green chiles (such as serranos or poblanos) halved lengthwise, seeds removed
1/2 cup(s)
water

Directions 7 steps | 505 Minutes

Step 1

Begin by making the marinade. Gather and prep all the ingredients.

Step 2

Using a spice grinder or a pestle and mortar, grind the cinnamon, peppercorns, cumin seeds, cloves and cardamom into a powder. Add the onion, garlic, ginger, tamarind, chili powder, salt, sugar, turmeric, vinegar and the ground spices into a food processor or blender and mix to form a paste.

Step 3

Mix the lamb and paste in a large bowl and massage the paste well onto all sides of the lamb. Cover and refrigerate overnight or at least 6 hours.

Step 4

Preheat the oven to 350°F. In a Dutch oven or a heavy-bottomed pan with a lid, heat ghee or oil over medium heat. Add the onion and cook for 8-10 minutes, stirring occasionally.

Step 5

Increase the heat to medium high and add the lamb with its marinade and sauté for about 5 minutes, stirring occasionally.

Step 6

Stir in the tomatoes, green chilies and water. Cover and insert into the oven for approximately 2 hours. After 1 hour, check the water level and add more water if needed.

Step 7

Remove from oven and serve the lamb vindaloo on top of rice or with naan. Enjoy!


Notes:

You can substitute canned whole San Marzano tomatoes for the three ripe tomatoes in the recipe. 

Nutrition Per Serving
View All
CALORIES
743
FAT
55.9 g
PROTEIN
40.7 g
CARBS
19.3 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Sarah D.

Sarah

29 Jul 2022

Make this right away if you haven't...it's mouthwatering!

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