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Homemade Lamb Vindaloo photo

Lamb Vindaloo

This Lamb Vindaloo is bursting with flavor! Tender lamb cooked with aromatic spices and a tangy kick from vinegar will ignite your taste buds.
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Prep Time 1 hour 10 minutes
Cook Time 2 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 1 small green chili sliced
  • 2.5 tablespoons white vinegar
  • 3 large tomatoes quartered
  • 2 pounds lamb leg diced
  • 0.25 cup vindaloo paste or curry paste
  • 2 tablespoons ghee or butter
  • 2 small onions chopped
  • 3 small potatoes chopped

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and knife
  • Measuring spoons and cups
  • Wooden Spoon

Method
 

Instructions
  1. Step 1: Marinate the Lamb. In a large bowl, combine the diced lamb with the vindaloo paste, minced garlic, minced ginger, and white vinegar. Mix well to ensure every piece of lamb is coated. Cover and let it marinate for at least 1 hour, or overnight for the best flavor.
  2. Step 2: Sauté the Onions. In a large pot or Dutch oven, heat the ghee or butter over medium heat. Add the chopped onions and sauté until they become translucent and lightly golden, about 5-7 minutes.
  3. Step 3: Add the Tomatoes. Stir in the quartered tomatoes and sliced green chili. Cook for another 5 minutes, allowing the tomatoes to soften and release their juices.
  4. Step 4: Cook the Lamb. Add the marinated lamb to the pot and stir well to combine. Cook for about 10 minutes, allowing the lamb to brown slightly.
  5. Step 5: Add Potatoes and Simmer. Add the chopped potatoes to the pot and mix everything together. Pour in enough water to cover the lamb and potatoes. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors meld beautifully.
  6. Step 6: Adjust Seasoning. Once simmering is complete, taste the Vindaloo and adjust seasoning with salt or additional vinegar if desired. Stir well and allow it to cook for another 10 minutes uncovered to thicken the sauce slightly.
  7. Step 7: Serve and Enjoy. Remove from heat and let it rest for a few minutes. Serve your Lamb Vindaloo hot with steamed rice or warm naan, garnished with fresh cilantro if desired. Enjoy the burst of flavors in every bite!

Notes

  • Marinating the lamb overnight significantly enhances the flavor.
  • If you prefer a thicker sauce, allow it to simmer uncovered for the last 15 minutes.
  • Pairing it with cooling yogurt or a side salad can balance the heat beautifully.