BOOM! DONE! Your fiery curry is ready to serve. Looks wonderful, doesn’t it? This dish has everything a fiery food lover could want - Flavor, Heat, Spiciness, Pure Satisfaction. And massive BONUS for this guy, who is a slow cook in the kitchen - it’s super EASY to make! YES! And saves me a trip to the local Indian restaurant. Goan vindaloo is very often made with pork, though you can use any meat you’d like - pork, goat, beef, chicken (see my Chicken Vindaloo Recipe), even potato and/or chickpeas for a vegetarian version. Portuguese sailors brought it to India, where the locals adopted it and transformed it with local ingredients, including the addition of dried chili peppers and other spices. As authentic vindaloo spread to other regions, it continued to change as locals adopted new spices. Even though it has transformed in its travels around the world, most styles still offer that spice level and flavor we all crave. This particular version is more of a restaurant style lamb vindaloo. Let’s talk about how to make Lamb Vindaloo, shall we?
Lamb. Use lamb leg or lamb shoulder. Vegetable Oil. Onion. Red onion or white onion. Peppers. I’m using serrano peppers, but use Indian peppers if you can obtain them Tomato Paste. Salt and Black Pepper. Chickpeas. Canned is good here. FOR THE VINDALOO MARINADE White Vinegar. White wine vinegar is great, though you can also use red wine vinegar. Fresh Garlic. Red Chili Flakes. I used ghost pepper flakes for an EXTRA kick Spices. Ginger, coriander, turmeric, mustard powder, cumin, cinnamon. For Serving. Cooked rice, fresh herbs, extra chili flakes
You can use this blend to make your own Vindaloo Curry Seasoning to use anytime you’d like. Or, use a sealable plastic bag and add the lamb and marinade. Refrigerate the lamb for at least 1 hour, though you’ll get better results if you let it marinate overnight. Onions and Peppers. Next, cook down chopped onions and peppers to soften them up. I used spicy serrano peppers here, though you can use milder peppers for a version with less heat. Jalapeno peppers are always a great option, or try Kashmiri chilies. If the sauce becomes too thick, stir in a bit more water or broth until it reaches the consistency you prefer. Serve it up over steamed rice with some fresh herbs and spicy Kashmiri chili flakes. Spice it up, my friends! It really is an amazing dish. Give it a try and let me know how you like my recipe for lamb vindaloo. How spicy did you make yours? Send pics! I’d love to see them. Till next time!!! – Mike H. You can also adjust the seasonings ratios to your own preference. If it gets TOO spicy, serve it alongside this Traditional Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect. Or, try simmering in a cup of coconut milk to help tame the heat. Mix the marinade ingredients, toss it with the chopped lamb, and proceed with the recipe. It’s super tasty! Just go with the heat level you’re comfortable with. Toasting the spices before grinding them adds a ton of flavor. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. You can also freeze lamb vindaloo in a vacuum sealed bag or container for up to 6 months. NOTE: This recipe was updated on 10/11/23 to include new photos and information. It was originally published on 11/12/18.
