• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Lamb Vindaloo

Lamb Vindaloo

by Mike Hultquist · Feb 16, 2022 · 14 Comments

Jump to Recipe
Lamb Vindaloo Recipe

This lamb vindaloo recipe is a fiery Indian curry dish of spicy, tangy lamb simmered in wonderful spices, so easy to make and adjust to your heat and spice preference. I make mine extra spicy.

Lamb Vindaloo Recipe

Lamb Vindaloo is on the menu tonight, my friends, so pull up a chair and get those taste buds ready. If you're a spicy food lover like I am, you're about to experience bliss, because when it comes to spicy flavor with a nice bit of heat, a good Vindaloo curry recipe delivers like no other.

This dish has everything a fiery food lover could want - Flavor, Heat, Spiciness, Pure Satisfaction. And massive BONUS for this guy, who is a slow cook in the kitchen - it's super EASY to make!

YES! And saves me a trip to the local Indian restaurant.

Mike scooping up a spoonful of Lamb Vindaloo

A Brief History of Vindaloo

"Vindaloo" is a popular Indian curry dish that calls for meat to be marinated in a highly flavorful spicy mixture with vinegar, then quickly cooked up when you're ready to eat.

Goan vindaloo is very often made with pork, though you can use any meat you'd like - pork, goat, beef, chicken (see my Chicken Vindaloo Recipe), even potato and/or chickpeas for a vegetarian version.

"Vindaloo" originally was a meal of meat marinated in wine and garlic. It comes from the Portuguese dish, "carne de vinha d'alhos", which translates to "meat in garlic wine marinade". Portuguese sailors brought it to India, where the locals adopted it and transformed it with local ingredients, including the addition of dried chili peppers and other spices.

As authentic vindaloo spread to other regions, it continued to change as locals adopted new spices.

Even though it has transformed in its travels around the world, most styles still offer that spice level and flavor we all crave. This particular version is more of a restaurant style lamb vindaloo.

Let's talk about how to make Lamb Vindaloo, shall we?

Lamb Vindaloo in a hot pan, ready to serve

How to Make Lamb Vindaloo - The Recipe Method

Make the Vindaloo Marinade. The marinade is a very important part of this lamb curry dish, as it imparts an immense amount of flavor that all of us spicy food lovers crave.

Lamb Vindaloo Marinade Ingredients

Vinegar is a MUST, as is garlic. Add the vinegar, and then we add in all of our pungent spices to make this dish top notch, including paprika, garlic, ginger, coriander, turmeric, mustard powder (ground mustard seeds), ground cumin seeds, cinnamon, and a healthy dose of spicy red chili flakes.

You can use this blend to make your own Vindaloo Curry Seasoning to use anytime you'd like.

Vindaloo curry powder in a bowl and on a measuring spoon.

Marinate the Lamb. Whisk all of the seasonings together with the vinegar (or process it in a food processor or blender), then pour it over the lamb in a bowl. Or, use a sealable plastic bag and add the lamb and marinade. Refrigerate the lamb for at least 1 hour, though you'll get better results if you let it marinate overnight.

Marinating chopped lamb to make lamb vindaloo

Time for Cooking. Making Lamb Vindaloo is simple once your marinade is done. First, heat some olive oil in a large frying pan to medium high heat.

Onions and Peppers. Next, cook down chopped onions and peppers to soften them up. I used spicy serrano peppers here, though you can use milder peppers for a version with less heat. Jalapeno peppers are always a great option, or try Kashmiri chilies.

Cooking peppers and onions in a hot pan

Add the Lamb. Next, add the marinated lamb and stir. Cook it for about 5 minutes, stirring occasionally.

Cooking the marinated lamb in a hot pan to make Lamb Vindaloo

Make it Saucy. Reduce heat to medium heat and add in the tomato paste. Give it a quick stir, along with 1/2 cup of water or chicken broth to form a sauce.

Added chickpeas and water to the pan to make Lamb Vindaloo

Simmer the Lamb. Bring to a simmer for 20 minutes, or until the lamb cooks through and the flavors develop. You can let it simmer longer if you'd like. If the sauce becomes too thick, stir in a bit more water or broth until it reaches the consistency you prefer.

Simmering Lamb Vindaloo in a pan

BOOM! DONE! Your fiery lamb vindaloo is ready to serve. Looks wonderful, doesn't it?

Serve it up over rice with some fresh herbs and spicy Kashmiri chili flakes. Spice it up, my friends!

Mike soaking up some of the lamb vindaloo sauce with naan

Recipe Tips and Notes

Other Popular Ingredients

Some cooks like to include a bit of sugar in the seasoning blend if you'd like, either white or brown sugar, though I prefer not to. Other popular ingredients with Vindaloo seasonings are ground black pepper or ground cloves, so feel free to include those if you'd like. You can also adjust the seasonings ratios to your own preference. If it gets TOO spicy, serve it alongside this Traditional Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.

Using Pre-Cooked or Smoked Lamb

You CAN also make this recipe with pre-cooked lamb. I’ve made with this chopped smoked lamb leg and lamb shoulder and it was delicious. Just don’t marinate the lamb for long. Mix the marinade ingredients, toss it with the chopped lamb, and proceed with the recipe. It's super tasty!

Spicy Lamb Vindaloo on a plate with rice, ready to eat

The Vindaloo Curry Powder

I like to add in a bit of ghost pepper powder for this recipe, because I LOVE it very spicy, but feel free to omit if ghost peppers are too hot for you. If you're looking to up the heat just a little, add in spicy red chili flakes or up the cayenne powder. Just go with the heat level you're comfortable with. Toasting the spices before grinding them adds a ton of flavor.

Marinating Tips

I like to whip this recipe together the night before and let it sit in the refrigerator until dinner time the next evening. It makes for a super quick and easy meal, though yeah, it does require a little bit of forethought. More marinade time = more flavor.

It really is an amazing dish. Give it a try and let me know how you like it. How spicy did you make yours? Send pics! I'd love to see them. Till next time!!! -- Mike H.

Patty's Perspective

Vindaloo is my new favorite curry. I love both this one and the Chicken Vindaloo Mike makes. We had a dinner party this weekend and I asked him to make it again for dinner, and everyone loved it.

Try Some of My Popular Curry Dish Recipes

  • Chicken Vindaloo
  • Ghost Pepper Chicken Curry
  • Spicy Thai Curry Chicken Soup
  • Homemade Vindaloo Curry Powder

Lamb Vindaloo on a plate with rice

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Lamb Vindaloo Recipe
Print

Lamb Vindaloo Recipe

This lamb vindaloo recipe is a fiery Indian curry dish of spicy, tangy lamb simmered in wonderful spices, so easy to make and adjust to your heat and spice preference. I make mine extra spicy.
Course: Main Course
Cuisine: Indian
Keyword: curry, lamb
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 565kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
4.75 from 4 votes
Leave a Review

Ingredients

  • 2 pounds boneless lamb leg or shoulder, chopped into 1 inch cubes
  • 2 tablespoons olive oil
  • 1 small yellow onion chopped
  • 2 serrano peppers chopped, or use Indian peppers if you can obtain them
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • 1 pound cooked chickpeas canned works fine, drained

FOR THE MARINADE

  • ½ cup white vinegar
  • 6 cloves garlic minced
  • 2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
  • 1 teaspoon paprika
  • 1 teaspoon ginger
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon mustard powder
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • FOR SERVING: Cooked rice, fresh herbs, extra chili flakes

Instructions

  • Add the lamb to a large bowl.
  • Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the lamb and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
  • Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
  • Add the lamb with the marinade and cook another 5 minutes to nicely brown up the pieces.
  • Add the tomato paste and cook another minute, stirring.
  • Add the cooked chickpeas and ½ cup of water (or chicken broth for extra flavor), then stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the lamb is cooked through.
  • Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!

Notes

NOTES: This is definitely a hot and spicy dish, though you can dial back the heat by using milder chili peppers and going easy on the red chili flakes. If you're looking for an even HOTTER version, go with habanero peppers, or fiery ghost peppers, which will REALLY heat things up.

Nutrition Information

Calories: 565kcal   Carbohydrates: 15g   Protein: 29g   Fat: 42g   Saturated Fat: 16g   Cholesterol: 110mg   Sodium: 366mg   Potassium: 584mg   Fiber: 5g   Sugar: 1g   Vitamin A: 1025IU   Vitamin C: 3.8mg   Calcium: 69mg   Iron: 4.2mg
Lamb Vindaloo Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 2/16/22 to include new photos and information. It was originally published on 11/12/18.

Categories: Asian Tags: Chili Pepper Madness, chili pepper recipe, Curry, easy/simple/quick recipes, Indian, mikes favorites

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican
Cajun
Sauces
Seasonings

5 ESSENTIALS FOR SPICY COOKING

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Most Popular Recipes

  • Bang Bang Chicken
  • Pollo Guisado Recipe (Chicken Stew)
  • Creamy Fish Taco Sauce
  • Michelada Recipe - Spicy Mexican Beer and Tomato Juice Cocktail
  • Jamaican Jerk Seasoning - Taste of the Caribbean
  • Homemade Blackening Seasoning

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

↑ back to top

About | Contact | Travel-Food | Stories | Privacy | Disclaimer | © 2022 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD