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Lamb Vindaloo in a pan, garnished with sliced peppers, ready to serve
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4.75 from 4 votes

Lamb Vindaloo – Recipe

A recipe for the popular Indian curry dish, this spicy, tangy lamb Vindaloo curry is quick and easy to make. My version brings a wonderful level of heat, though you can easily adjust the spiciness to your preference.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: curry, lamb
Servings: 6
Calories: 565kcal


  • 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


  • 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


  • 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 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: 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.


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