Directions 7 steps | 505 Minutes
Begin by making the marinade. Gather and prep all the ingredients.
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.
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.
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.
Increase the heat to medium high and add the lamb with its marinade and sauté for about 5 minutes, stirring occasionally.
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.
Remove from oven and serve the lamb vindaloo on top of rice or with naan. Enjoy!
You can substitute canned whole San Marzano tomatoes for the three ripe tomatoes in the recipe.