Gosht Vindaloo Curry Recipe

Name: Gosht Vindaloo Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 7/8 kg boneless lamb shoulder, diced dried with paper towels; 6 pieces onions, medium finely chopped; 2 teaspoons gingerroot, fresh peeled and minced; 4 garlic cloves, minced; 6 -8 tablespoons vindaloo curry paste; 2 tablespoons tomato paste; 450 ml water; 1 1/2 teaspoons salt; 900 g potatoes, diced in 4 cm pcs; 15 g fresh cilantro, finely chopped

Servings: persons

3 tablespoons vegetable oil
1 7/8 kg boneless lamb shoulder, diced dried with paper towels
6 pieces onions, medium finely chopped
2 teaspoons gingerroot, fresh peeled and minced
4 garlic cloves, minced
6 -8 tablespoons vindaloo curry paste
2 tablespoons tomato paste
450 ml water
1 1/2 teaspoons salt
900 g potatoes, diced in 4 cm pcs
15 g fresh cilantro, finely chopped

1
Heat 1 tsp oil in 5 liter pan, add 1/3 of the meat and sear uniformly. Once lightly browned transfer to a bowl and keep aside. Repeat for the remaining meat & 2 tsp oil.
2
Add remaining 1 tsp oil to the pan and heat again, add onions and cook for 15 minutes, stirring occasionally. Add ginger & curry paste, cook for 1 minute stirring constantly.
3
Add tomato paste & cook for 1 minute, stirring. Return lamb to the pot and add water, bring to a boil over high heat and cook for 1.5 hrs at low heat.
4
Add potatoes, stir & bring to a boil. Reduce heat and cook for an additional 30 - 45 minutes at low heat, or until potatoes are soft. Skim fat and sprinkle with cilantro.
5
Serve with naan or spinach to the side.

1864

kcal

Calories

110

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 7/8 kg boneless lamb shoulder, diced dried with paper towels, 6 pieces onions, medium finely chopped, 2 teaspoons gingerroot, fresh peeled and minced, and more.

Yes, Gosht Vindaloo Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gosht Vindaloo Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions