Lamb Vindaloo
Lamb Vindaloo

Lamb Vindaloo

Yield: 4
Inactive Time: 8 hours
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 9 hours 35 minutes

A rich very spicy tomato based curry with a citrus note


  • Lamb Marinade
  • 600g braising lamb, diced (shoulder or neck)
  • 100g full-fat yoghurt
  • 2tsp hot chilli powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 clove garlic, finely grated
  • 5cm ginger, finely grated
  • Vindaloo 
  • 100g ghee
  • 2 cloves garlic, finely grated
  • 2 tbsp hot chilli powder
  • 2 tsp garam masala
  • 3 tbsp tomato puree
  • 1 red chilli, finely chopped
  • 1 potato, halved and cut into slices
  • 1 litre base curry gravy, warmed through
  • 50ml white wine vinegar
  • 1/2 lime, juiced
  • to taste salt
  • 2 tomato, cut into segments
  • 1 tsp fenugreek leaves


    1. In a bowl mix the ingredients for the lamb marinade and refrigerate for 8 hours.
    2. Place a pan over a high heat and add the ghee. Into the pan sear the marinated lamb to form a browned crust.
    3. Once the lamb is seared reduce the heat to medium and add garlic, hot chilli powder, garam masala, tomato puree and red chilli. Cook out for 2 minutes till aromatic and well combined.
    4. Next to the pan add the potato and hot base curry gravy.
    5. Place a lid on the pan and bring to a simmer, allow to cook for 1 hour producing tender potato and lamb. Add water if the sauce reduces too far.
    6. Finish the vindaloo with the vinegar, lime juice, salt to taste, segmented tomatoes and fenugreek leaves. Cook for 5 minutes so the tomatoes begin to soften.
    7. The vindaloo is ready to serve, pair with peshwari naan to counter the heat
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 750Unsaturated Fat: 0g
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Article Categories:
Lamb · Mains · Restaurant Style Curries
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