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Lamb Vindaloo Recipe
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4.82 from 11 votes

Lamb Vindaloo Recipe

This lamb vindaloo recipe is a fiery Indian curry dish of spicy, tangy lamb simmered in vindaloo spices, so easy to make and adjust to your heat and spice preference. I make mine extra spicy.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Keyword: curry, lamb
Servings: 6
Calories: 565kcal
Author: Mike Hultquist

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

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