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.
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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