Lamb Vindaloo

Posted 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
½ teaspoon fenugreek seeds
½ teaspoon fennel seeds
½ 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

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