Lamb Vindaloo Recipe
Lamb Vindaloo is a fall-apart tender spicy South-Indian lamb curry with coconut milk and a splash of vinegar. An easy, foolproof recipe.
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: Lamb Vindaloo
Servings: 8 servings
- 4 tbsp oil
- 4 cups diced onion
- 3 ½ tsp kosher salt divided use
- 2 tbsp minced garlic
- 1 tsp cayenne
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 2 ½ tbsp vinegar
- 2 tbsp grainy mustard
- 2 ½ lbs boneless lamb cut in 1 ½” - 2” chunks
- 2 ½ tsp kosher salt
- 1 cup coconut milk
- 2 tbsp minced cilantro to serve
Heat oil in a large dutch oven over medium heat. Add onions and 1 tsp of the salt. Cook until very soft and nicely golden, about 20 minutes, reducing heat if onions start to brown before they’re soft.
Add garlic, cayenne, cumin and turmeric and cook 1-2 minutes, until garlic is soft and spices are fragrant. Add the vinegar and mustard and cook a minute more, stirring frequently. Add the lamb and the coconut milk.
At this point, you can simmer on the stove for 1 to 1 1/2 hours, until lamb is tender, or transfer to a pressure cooker, stir in the sauce, and cook on high pressure for 30 minutes and let the steam release naturally. Top with cilantro.
- Bone-in lamb meat will give you more flavor than boneless, so consider using it if you have a good butcher.
- This recipe yields a wonderful large batch of curry - handy if you want to feed guests and have leftovers for the freezer. You can also halve the recipe.
- It gets better with age. Let it rest overnight or for a couple of days, and you'll notice the flavors develop further.
- The vinegar and mustard are there to cut through the creamy richness of the sauce.
Calories: 364kcal | Carbohydrates: 10g | Protein: 32g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 1890mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 4mg