Lamb Vindaloo
Today, Lamb Vindaloo is a popular dish not only in Goa but also in Indian restaurants around the world. It is known for its rich and spicy flavor profile, making it a favorite among those who enjoy bold and fiery curries.
Ingredients:
1 kg lamb, cut into cubes
3-4 tbsp vegetable oil
2 onions, finely chopped
4-5 cloves of garlic, minced
1-inch piece of ginger, minced
2-3 green chilies, chopped
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp paprika or Kashmiri red chili powder
1/2 tsp cinnamon powder
1/2 tsp cloves powder
Sea salt to taste
2 tbsp vinegar
1 cup water
Chopped coriander or basil leaves for garnishing
Instructions
Heat oil in a large pan or Dutch oven over medium heat. Add cumin seeds and mustard seeds. When they start to splutter, add the chopped onions and sauté until they turn golden brown.
Add minced garlic, ginger, and green chilies. Sauté for another 2-3 minutes until fragrant.
Add turmeric powder, coriander powder, cumin powder, paprika or Kashmiri red chili powder, cinnamon powder, cloves powder, and sea salt. Stir well to combine the spices with the onions.
Add the lamb cubes to the pan and mix well with the spice mixture. Cook for 5-7 minutes until the lamb is browned on all sides.
Add vinegar and water to the pan. Stir well, cover, and let it simmer on low heat for about 1.5 to 2 hours or until the lamb is tender. Stir occasionally and add more water if needed.
Once the lamb is cooked and the sauce has thickened, adjust the seasoning if necessary.
Garnish with chopped coriander or basil leaves and serve hot with steamed rice or naan bread.
Enjoy your delicious Lamb Vindaloo! Adjust the amount of spices and chilies according to your taste preference.
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good lamb page.
Lamb Vindaloo