Lamb Vindaloo

Published on 02 Apr 2013

Vindaloo is a popular curry dish from the eastern regions of India. Considered by us anglophones as quite a spicy dish –considering the amount of chilies that goes into it– which it tends to be, though it’s not necessarily the hottest dish from Indian cuisine.

I strive to get as authentic as I could with this lamb vindaloo recipe –like omitting potato,for one– with the spice combinations and methodology.

Marinade Ingredients

Amount Ingredient Notes
1 kg lamb meat stewing lamb or “off-the-leg”
10-12 whole whole dried chilies use less if you’d prefer a less spicy dish
1 whole cinnamon stick
6 whole bay leaves
6-8 whole cloves
1 teaspoon black peppercorns
1 tablespoon coriandre seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground turmeric
1 teaspoon vegetable oil peanut or grapeseed
1 head garlic about 8-12 cloves
2 inch piece ginger
6 tablespoons white vinegar
salt to taste

Marinade Directions

Sauce Ingredients

Amount Ingredient Notes
4-8 tablespoons vegetable oil
2 large onions
2-3 cups water
1 cinnamon stick
3 cloves
2-4 tablespoons fresh chilies finely chopped
4 tablespoons white vinegar
2 teaspoons brown or white sugar
salt to taste

Sauce Directions

Recent Posts

Banana Bread 09 Feb 2017
Very Hot Chili Sauce 25 May 2016
Basic Chicken Curry 21 May 2016
Jerk Chicken 20 Apr 2016

Show Comments