📝 About This Recipe
Tracing its roots back to the Portuguese 'Carne de Vinha d'Alhos,' this Goan masterpiece is a sophisticated balance of heat, acidity, and deep spice. Unlike the searingly hot versions found in many takeout spots, an authentic Lamb Vindaloo relies on a complex paste of dried chilies and aromatic spices tempered with the sharp tang of toddy vinegar. Slow-braised until the lamb is butter-tender, this curry is a bold, soul-warming celebration of Indo-Portuguese culinary fusion.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Lamb Shoulder (cut into 1.5-inch cubes, excess fat trimmed)
- 10-12 pieces Kashmiri Dried Red Chilies (soaked in hot water for 20 minutes)
- 1/2 cup Apple Cider Vinegar or Malt Vinegar (toddy vinegar is traditional if available)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded)
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Kosher Salt (adjust to taste)
The Spice Paste (Masala)
- 1 tablespoon Cumin Seeds (toasted)
- 1 tablespoon Coriander Seeds (toasted)
- 1 teaspoon Black Peppercorns (toasted)
- 4-5 pieces Whole Cloves
- 1 inch Cinnamon Stick (broken into pieces)
- 4 pieces Green Cardamom Pods (seeds only)
- 1/2 teaspoon Mustard Seeds
The Curry Base
- 4 tablespoons Vegetable Oil or Ghee
- 2 large Yellow Onions (finely sliced into half-moons)
- 1 tablespoon Tomato Paste (optional, for depth)
- 1 tablespoon Jaggery or Brown Sugar (to balance the acidity)
- 1.5 cups Water (warm)
👨🍳 Instructions
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1
Drain the soaked Kashmiri chilies and place them in a blender along with the toasted cumin, coriander, peppercorns, cloves, cinnamon, cardamom, and mustard seeds.
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2
Add the vinegar, ginger-garlic paste, turmeric, and salt to the blender. Process until a smooth, thick, vibrant red paste forms. If needed, add 1-2 tablespoons of the chili soaking water to help it blend.
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3
In a large glass bowl, coat the lamb cubes thoroughly with the spice paste. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the acids to tenderize the meat.
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4
Heat the oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
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5
Add the sliced onions and a pinch of salt. Sauté for 15-20 minutes, stirring frequently, until they are deep golden brown and caramelized. Do not rush this step; the onions provide the body of the sauce.
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6
Stir in the tomato paste (if using) and cook for 2 minutes until it darkens slightly.
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7
Add the marinated lamb and any remaining marinade to the pot. Sear the meat for 5-8 minutes, stirring constantly to ensure the spices don't burn but rather release their oils.
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8
Pour in the warm water and stir to scrape up all the browned bits (fond) from the bottom of the pot.
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9
Bring the liquid to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid.
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10
Simmer gently for 75-90 minutes. Check occasionally to ensure there is enough liquid; the lamb should be fork-tender and the sauce should be thick and glossy.
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11
Stir in the jaggery or brown sugar. Taste the sauce—it should be sharp, spicy, and slightly sweet. Adjust salt or vinegar if necessary.
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12
Let the curry rest for at least 15 minutes before serving. Like many stews, the flavor improves significantly if made a day in advance.
💡 Chef's Tips
Use Kashmiri chilies specifically; they provide a brilliant red color and mild heat without being overwhelming. Always use lamb shoulder rather than leg; the higher fat and connective tissue content ensures the meat stays juicy during the long braise. If the curry feels too acidic, add an extra teaspoon of jaggery; if it feels too heavy, add a splash more vinegar at the end. Never skip the onion caramelization—this is where the natural sweetness comes from to balance the vinegar. For a truly authentic texture, do not use a food processor for the onions; hand-slicing ensures they melt into the sauce perfectly.
🍽️ Serving Suggestions
Serve alongside steaming hot Basmati rice to soak up the flavorful gravy. Pair with buttery Garlic Naan or traditional Goan Sanna (steamed rice cakes). A cooling Cucumber Raita is essential to provide a refreshing contrast to the spice. An ice-cold Indian lager or a crisp, slightly sweet Riesling cuts through the heat beautifully. Garnish with fresh cilantro and thin slivers of ginger for a bright finish.