Lamb Vindaloo 🌶️🍖
A fiery Goan curry with tender lamb, tangy vinegar, and a bold spice blend—slow-cooked for maximum flavor!
Ingredients:
For the Marinade:
🍖 Lamb shoulder: 800g, cubed
🍶 White vinegar: ½ cup
🧄 Garlic: 8 cloves, minced
🟢 Ginger: 2-inch piece, grated
🌶️ Kashmiri chili powder: 2 tbsp (or 1 tbsp cayenne + 1 tbsp paprika)
🍂 Turmeric: 1 tsp
🍂 Cumin seeds: 1 tsp
🍂 Mustard seeds: 1 tsp
🌿 Ground cloves: ½ tsp
For the Curry:
🧅 Onions: 2, finely sliced
🍅 Tomatoes: 2, puréed
🫒 Vegetable oil: 3 tbsp
🧂 Salt: To taste
💧 Water: 1 cup
Method:
1️⃣ 🍖 Marinate the lamb:
Blend vinegar, garlic, ginger, and all spices into a paste. Coat lamb and marinate overnight (or at least 4 hours).
2️⃣ 🔥 Cook the curry:
Heat oil in a pot. Fry onions until golden (~10 mins).
Add marinated lamb (with all marinade) and sear for 5 mins.
Stir in tomato purée and water. Simmer covered on low heat for 1½–2 hours until lamb is tender.
3️⃣ 🍽 Serve:
Skim off excess oil. Garnish with fresh coriander.
Serving Info:
⏱ Prep: 20 mins (+ marinating) | 🍳 Cook: 2 hours | 🍴 Serves: 4 | 🔥 Calories: ~450 per serving
Tips:
✔ Heat control: Reduce chili powder for a milder version.
✔ Traditional touch: Use palm vinegar for authenticity.
✔ Pair with: Steamed rice, naan, or crusty bread to soak up the sauce.
"Pungent, spicy, and deeply aromatic—this is Goa on a plate!" 🌴🔥