Lamb Vindaloo Recipe

Name: Lamb Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons grainy mustard; 1 1/2 teaspoons ground cumin; 3/4 teaspoon ground turmeric; 1 teaspoon cayenne pepper (** adjust depending on your heat tolerance .. see notes); 1 teaspoon salt; 1 teaspoon red wine vinegar; 2 tablespoons olive oil; 1 small onion, peeled & cut into fine half-rings; 6 large cloves garlic, minced; 2 pounds boned shoulder of lamb -- cut into 1? cubes; 2/3 cup canned coconut milk -- well stirred; 2/3 cup water; 1 green chili (** optional)

Servings: persons

1 1/2 tablespoons grainy mustard
1 1/2 teaspoons ground cumin
3/4 teaspoon ground turmeric
1 teaspoon cayenne pepper (** adjust depending on your heat tolerance .. see notes)
1 teaspoon salt
1 teaspoon red wine vinegar
2 tablespoons olive oil
1 small onion, peeled & cut into fine half-rings
6 large cloves garlic, minced
2 pounds boned shoulder of lamb -- cut into 1? cubes
2/3 cup canned coconut milk -- well stirred
2/3 cup water
1 green chili (** optional)

1
Combine mustard, cumin, turmeric, cayenne, salt and vinegar in a cup and mix well. Set aside.
2
Put oil in large frying pan over medium-high heat. When the oil is hot, add the onion and cook until it's medium brown. Add the garlic and cook another 30 seconds. Add the spice paste and cook another minute. Add meat and stir-fry for about 3 minutes more.
3
Add the coconut milk and water, cover & bring to a boil. Lower heat to a simmer for 60-70 minutes.
4
** Optional .. Depending on the thickness and amount of sauce you prefer, the liquid can be reduced at this point. (I like to reduce the liquid until it's about 1/2 the amount the original recipe calls for).
5
Uncover the pan, bring the liquid to a boil and simmer until the sauce is 1/2 the amount you started with. (About 10-15 minute)
6
Remove from heat & serve

1002

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1 1/2 tablespoons grainy mustard, 1 1/2 teaspoons ground cumin, 3/4 teaspoon ground turmeric, 1 teaspoon cayenne pepper (** adjust depending on your heat tolerance .. see notes), and more.

Yes, Lamb Vindaloo falls under the Soups & Stews 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!

Lamb Vindaloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions