A while back, I was looking for a new Lamb Vindaloo Curry recipe to try and came across this one by the Hairy Bikers.
Having enjoyed some of their other curry recipes previously, I was intrigued as to how authentic their version of an easy Lamb Vindaloo would be.
Hairy Bikers Lamb Vindaloo
Well not quite. If you’re familiar with Si and Dave, you’ll know that their recipes tend to be good to go, but as is usual, you’ll find this lamb vindaloo is slightly different, as I’ve tweaked it over the years ever so slightly to make it a more authentic Indian Restaurant Style Lamb Vindaloo.
The Hairy Bikers after tasting my Lamb Vindaloo 😉
Don’t tell them, but I like to think I’ve improved it…
Table of Contents
Lamb Vindaloo Origins – Carne De Vinha D’Alhos
If you are familiar with my very popular Chicken Vindaloo recipe you’ll know that Vindaloo is a popular Indian dish from the Goa region of India.
For those of you who don’t know, the dish first arrived to India from Portugal in the 15th century. The Portuguese dish was originally made with pork, wine and garlic.
The original version was named “Carne De Vinha D’alhos” which translates roughly as meat, wine and garlic.
Over time as the dish became more “Goan” the wine was substituted for vinegar and the name and pronunciation changed to be Vindaloo.
It is worth mentioning that the version of vindaloo we eat in the west is quite different from the one that originated in Goa.
What is a Lamb Vindaloo Made Of?
Lamb Vindaloo is made with lamb, a combination of spices including chili pepper, ginger, garlic, cumin, turmeric and a secret ingredient – Red wine vinegar!
How Spicy is Lamb Vindaloo?
The spiciness of lamb vindaloo can vary greatly depending on the recipe and amount of chili that’s used, however a vindaloo should be hot and spicy and my recipe recipe is just that.
Some versions of this popular Indian dish can be a little milder, while others can be quite fiery.
If you are unsure as how hot you want it to be, it is best to start with less chill powder and chilli peppers and then add more to taste.
Can I make this as a Slow Cooker Lamb Vindaloo?
Yes, sure you can. Follow the steps until it’s time to put it in the oven and instead of putting it into a casserole dish and then the oven, put it in your slow cooker instead. I’d set it on low and cook for 5-7 hours until the lamb is succulent and tender.
How to Make Lamb Vindaloo Indian Restaurant Style
This version of a restaurant authentic vindaloo curry is made with lamb that is marinated for at least two hours but longer if possible.
The vindaloo sauce is simple to make and offers rich flavours and is super tasteful. It is a popular choice for both casual and formal dining.
Is this Lamb Vindaloo Easy to Make?
This recipe is super simple and really easy to make.
However, it does take some time to marinade the lamb and to make sure it has cooked long enough so that it can be as tender and as flavoursome as possible.
Typically with the prep and approx 120 minutes cook time it will take around 180 minutes total time or 3 hours.
But it’s a really easy recipe to follow and you’ll most likely have many, if not all of the spices at home already.
So, let’s get started. Here is everything you need to make this super delicious Lamb Vindaloo Recipe:
Lamb Vindaloo Ingredients
For the Lamb Vindaloo marinade:
- 1.3kg Lamb shoulder: Boneless lamb shoulder is the cut of lamb to go for in this authentic Lamb Vindaloo and to make six servings as per the recipe you’ll need 1.3kgs.
- Red wine vinegar: 100ml Red wine vinegar. This adds a tart and acidic flavour that helps to cut through the richness of the lamb. Additionally, it helps to tenderize the meat and gives the dish a deeper color. Some readers haver substituted red wine vinegar for red wine. Feel free to do this, but it will change the flavour a little.
- 2tbsp Vegetable oil: You can use pretty much any vegetable oil although I tend to use sunflower oil.
- 2tsp Sea salt flakes: If you want to make a traditional lamb vindaloo, use sea salt flakes rather than table salt. The larger flakes will dissolve more slowly and help to create a more complex flavor profile.
For the Vindaloo Paste & Curry:
- Onions x 4: Onions add both flavor and texture to the dish.
- Garlic cloves x 6: I tend to err on the side of caution with garlic because I don’t want it to be over powering, but the quantities used in this vindaloo are just about right. You may want to add more if you a re a garlic lover
- 3-6 Red chilies: Red chilies are an integral part of any authentic Lamb Vindaloo dish. They provide not only the heat and spice characteristic of this popular Indian dish but also a unique flavor that any other ingredient cannot replicate.
- 25g Ginger: Ginger adds a spicy, earthy flavor to the dish that is essential to the overall taste.
- 400ml Canned tomatoes: They help to create the dish’s characteristic thick and rich sauce.
- 1 tbsp English mustard powder: English mustard powder is an important ingredient as it gives the dish its characteristic pungent flavor. It ensures that each bite is packed with flavor and rich texture.
- 1 tbsp Cumin: Cumin is an important ingredient as it adds a warm flavor.
- 1 tbsp Coriander: Coriander is a fragrant herb that has a slightly citrusy flavor. When used in vindaloo, coriander adds an earthiness to the dish that enhances the flavors of the other ingredients.
- 1 tbsp Paprika: Paprika is a powder made from dried peppers, and it is used to add both color and flavor to food. In authentic Lamb Vindaloo, paprika is used to give the dish its characteristic red color and spicy flavor.
- 2 tsp Turmeric: The spice gives the dish its characteristic yellow color and adds a unique flavor.
- 1-2 tsp Cayenne pepper: Cayenne pepper is known for its heat, and it is this heat that gives Lamb Vindaloo its signature flavor.
- 2-3 tsp Kashmiri Chili Powder: You’ll want to vary the amount of chilli powder you add to help spice up the vindaloo paste
- 1 tsp Cinnamon: Cinnamon helps to add flavor and depth of flavor, which are both essential in creating an authentic and delicious Lamb Vindaloo.
- 2-3 Bay leaves: Bay leaves add a touch of sweetness to the vindaloo, and their aroma is simply irresistible.
Lamb Vindaloo with Chillis
How to Make the Lamb Vindaloo
- Trim any fat from the the lamb, and cut into approx 3-4 cm cubes
- Add the vinegar, the vegetable oil and the salt in to a good sized bowl until well combined
- Add the cubed lamb, and then mix the lamb and marinade well to ensure the lamb is really well
- Cover with cling film or foil and place in a fridge to chill for at least an hour and ideally overnight.
Lamb Vindaloo Curry Instructions
- Preheat your oven to 180C/350F/Gas 4
- To make the vindaloo curry, start by heating 1tbsp of oil in a large pan over medium heat – a wok will also work.
- Add the 3 sliced onions simmer until softened and lightly browned. Keep the onions moving in the pan so as not to burn them
- Whilst the sliced onions are cooking, put the remaining onion, garlic, chillies, chilli powder, ginger,mustard powder, cumin, coriander, paprika, tumeric, cayenne pepper and cinnamon in a food processor and blend to a smooth purée. You may need to add : little water. This is your vindaloo paste and if required you can make more of these by increasing the qtys and freeze what you don’t need.
- Once the paste is as smooth as you can get it, add it to the fried onions and mix well
- Add another tablespoon of oil to the pan and cook the onions and vindaloo paste for five minutes until the paste and onion mix begins to thicken and colour, being careful not to burn.
- Add the tinned tomatoes (or passata) and cook for approx 5 minutes stirring well
- Remove the mixture from the pan and pour into good sized casserole dish
- Drain the marinated lamb using a colander and keep the marinade
- Return the frying pan to the heat and add one or two tablespoons of the remaining oil
- Gently fry the lamb over a medium to high heat, turning it occasionally. Cook the lamb until is is lightly browned – you may need to fry it in batches depending on the size of your pan. Add a little extra oil if needed
- Once all of the lamb is browned add it to the casserole dish with the sauce
- Now pour the marinade that you set aside earlier into the casserole dish and add the salt with bay leaves and bring to a simmer on the stove top making sure it is mixed well.
- Cover the surface of the curry with a piece of greaseproof (baking) paper, then cover the pan with a lid
- Place the casserole dish in the pre-heated oven and cook for 45 minutes
- After 45mins remove the casserole dish from the oven and stir the curry. Then recover with both greaseproof paper and the lid and cook for a further hour or until the lamb is very tender
- Add salt to taste and stir in the garam masala
- Garnish with a coupke of handfuls of chopped coriander and serve with nice or warmed naan bread
Lamb Vindaloo Tips
When it comes to making an authentic lamb vindaloo, there are a few things you’ll want to keep in mind.
- Don’t be afraid to experiment with the spices. A good vindaloo should have quite a bit of heat, so feel free to add more chilli powder or cayenne pepper if you like spicy things.
- For more intense flavor and aroma, dry toast the spices before using.
- Marinate the lamb overnight, which will help tenderize the meat and give it a lot of flavor.
- Remember that patience is key when cooking the lamb. Be sure to cook it slowly and allow the flavours to blend for a truly delicious experience.
- You can also add vegetables like potatoes or carrots to add more flavor and texture.
- You can also save the blended Vindaloo Curry Paste for up to 3 months in the freezer if you want to make huge batch of it.
Super Tasty Lamb Vindaloo
Ingredients
Lamb Vindaloo Marinade
- 1.3 kg boneless lamb shoulder cut into roughly 3-4cm chunks
- 100 ml red wine vinegar
- 2 tbsp vegetable oil I prefer sunflower
- 2 tsp sea salt flakes
For the Vindaloo sauce
- 4-6 tbsp vegetable oil I prefer sunflower
- 4 onions 3 finely sliced and 1 roughly chopped
- 6 garlic cloves finely chopped
- 3 long red chillies do not deseed, roughly chopped, add more to taste
- 25 g fresh root ginger peeled, finely chopped
- 400 g tinned chopped tomatoes or passata
- 2-3 tsp hot chilli powder add more or less to taste
- 1 tbsp English mustard powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 2 tsp ground turmeric
- 2 tsp cayenne pepper
- 1 tsp ground cinnamon
- 1-2 tbsp garam masal to taste
- 2 tsp sea salt flakes
- 2-3 bay leaves
- Water as necessary
- 1-2 handful chopped corriander (cilantro) to garnish
Instructions
Vindaloo Marinade Instructions
- Trim the lamb, and cut into approx 3-4 cm cubes. Discard any hard lumps of fat etc
- Mix the vinegar, the vegetable oil and the salt in a bowl until well combined
- Add the cubed lamb, and stir well to ensure the lamb is coated in the marinade
- Cover with cling film or foil and place in a fridge to chill for at least an hour and ideally overnight.
Lamb Vindaloo Instructions
- Preheat the oven to 180C/350F/Gas 4
- For the sauce, heat three tablespoons of the sunflower oil in a large heavy-bottomed frying pan or wok and cook the sliced onions very gently over a medium heat for 10-15 minutes until softened and lightly browned, stirring occasionally
- While the sliced onions are cooking, put the remaining onion, garlic, chillies, chilli powder, ginger, mustard powder, cumin, coriander, paprika, tumeric, cayenne pepper and cinnamon in a food processor and blend to a smooth purée. You may need to add a little water.
- Add the purée to the fried onions making sure they are well mixed
- Add one or two tablespoons of oil and cook the onions and purée for five minutes until the purée and onion mix begins to thicken and colour, being careful not to burn.
- Add the tinned tomatoes (or passata) and cook for a further 5 minutes stirring well
- Remove the mixture from the pan and pour into a casserole dish
- Drain the lamb in a colander and reserve the marinade
- Return the frying pan to the heat and add one or two tablespoons of the remaining oil
- Fry the lamb over a medium to high heat, turning occasionally until the lamb is lightly browned - you may need to fry in batches depending on the size of your pan and add a little extra oil if needed
- Once the lamb is browned add it to the casserole dish with the sauce
- Pour the marinade you set aside earlier into the casserole dish and add the salt with bay leaves and bring to a simmer
- Cover the surface of the curry with a piece of greaseproof (baking) paper, then cover it with a lid
- PLace in the pre-heated oven and cook for 45 minutes
- Remove the casserole dish from the oven and stir the curry
- Re-cover with the greaseproof paper and the lid and continue to cook for a further hour or so, until the lamb is very tender
- Add salt to taste and garam masala and stir well
- Garnish with a coupke of handfuls of chopped coriander and serve with rice or warmed naan bread
Notes
Nutrition
What to Serve with this Lamb Vindaloo Recipe
There are so many sides that go well with this dish. Here are a few ideas you should try:
- Mint raita: It is no secret that mint raita pairs exceptionally well with authentic lamb vindaloo. The cooling, the creamy yogurt-based sauce perfectly offsets the spice of the vindaloo, making for a truly delicious and enjoyable experience.
- Rice: Indian curries go well with cooked white rice. The long-grain white basmati rice cooked in aromatic spices is a perfect side to this authentic Indian lamb dish.
- Naan: There are few things in life more delicious than a perfectly cooked lamb vindaloo. The succulent, spiced meat pairs perfectly with fluffy naan bread, making it the perfect meal for any curry lover. Not just naan, but you can also serve it with flat bread or even bread of your choice.
- Roasted Vegetables: serving this authentic Indian dish with roasted vegetables is a great idea. The perfectly cooked vegetates like potatoes, bell peppers, green beans, and Brussels sprouts add more texture and flavor to your meal.
- Mashed Potatoes/Polenta: Mashed potatoes or Polenta and lamb vindaloo is a delicious and hearty combination that is perfect for a winter meal. Both these dishes are creamy and comforting, while the lamb vindaloo adds a touch of spice and warmth. Combining the two is a perfect fusion meal.
How to store Authentic Lamb Vindaloo?
When it comes to storing your freshly made lamb vindaloo, make sure that the cooked dish cools completely. Once it does, store it in an air-tight container in the refrigerator for up to 3 days.
You can also store the dish in the freezer for up to 3 months. I tend to batch it up into single portion sizes and then freeze it.
Let it thaw overnight in the refrigerator, and you can reheat it either in the microwave or in the oven to get the flavors going.
Is Vindaloo the Hottest Curry / Is Lamb Vindaloo Spicy?
A vindaloo curry is considered to be one of the hottest. If you’re looking for a curry that will really heat things up, then vindaloo is a good option to consider.
This lamb vindaloo recipe is made with a variety of different spices, including chilli peppers, chilli powder and cayenne powder, which can give it a bit of a kick.
The lamb is marinated in a red wine vinegar and the cooked in this marinade, which helps to intensify the flavours.
If you’re looking for a truly spicy dish, then lamb vindaloo is a good option to consider, but it isn’t necessarily the spiciest.
Now that you’re here, Take a Look at Some of my Other Curry Recipes.
If you are a lamb lover you should take a look at my Lamb Achari Recipe. It’s a a delightfully different style of curry that’s full of flavour.
For another different style of dish, then try my Keema Peas – It’s a great favourite of mine and is surprisingly good…
And of course I have to make a mention of my very own Chicken Vindaloo Recipe…
Made my Lamb Vindaloo Recipe?
Then tell us how it turned out in the comments below or if you have a question about this recipe, ask away…
