Lamb Vindaloo


Lamb Vindaloo

Spicy Lamb curry
Prep Time 45 minutes
Total Time 45 minutes
Cuisine North Indian
Servings 4 people


  • 3 lbs Boneless lamb
  • 1/2 cup Vegetable oil
  • 3 cups Onions thinly sliced
  • 1 tsp Cumin seeds ground, Jeerakam
  • 1 tsp Mustard seeds ground
  • 3 tsp Turmeric powder
  • 1 1/2 tsp Red cayenne pepper
  • 3 tsp Paprika
  • 1 tsp Cinnamon ground, Karugapatta
  • 2 1/2 cups Hot water

For puree:-


  • Cut lamb into small pieces.
  • Marinate it with oil, vinegar, tamarind and salt at room temperature for 5 hrs.
  • Put 2 tbsp of oil, onion, garlic and ginger in a food processor or blender and run the machine, until a fine pasty puree is formed.
  • Heat 1/2 cup oil in large skillet on a medium-high flame.
  • Add onions and saute, until they are caramel brown, stirring constantly to avoid burning.
  • Add the puree.
  • Reduce the heat.
  • Add cumin, mustard, turmeric, red pepper, paprika and cinnamon.
  • When the spices begin to sizzle and turn dark(about 15 seconds), add the lamb and bones(without the marinade).
  • :- Reserve the marinade.
  • Cook, until slightly seared for about 10 mins.
  • Add water to the marinade to make 2 1/2 cups of liquid.
  • Add it into the pan and bring to a boil.
  • Lower the heat and simmer, partially covered, until meat is very tender for about 30 mins.
Tried this recipe?Let us know how it was!

Response (2)
  1. L
    Len May 13, 2006

    Forget this recipe, it has nothing to do with a vintage vindaloo.

  2. J
    Johns April 21, 2004

    Basically, njan oru aahara priyana …i like to have different kind of food which has different taste and flavour…I really enjoyed ur recipe…Thanx.

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