Lamb Vindaloo Recipe

Name: Lamb Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lamb cubed; 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 2 pounds tomatoes crushed; 14 each garlic peeled and minced; 6 each bay leaves; 2 inch ginger root fresh, finely chopped; 1/2 teaspoon black pepper ground; 1/2 teaspoon cardamom seeds; 1/2 teaspoon cinnamon; 1/2 teaspoon cloves; 1/2 teaspoon cayenne pepper; 2 teaspoons mustard seeds ground; 1 tablespoon turmeric; 1 cup white wine vinegar; 2 medium onions; 2 medium potatoes; 2 tablespoons butter

Servings: persons

2 pounds lamb cubed
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 pounds tomatoes crushed
14 each garlic peeled and minced
6 each bay leaves
2 inch ginger root fresh, finely chopped
1/2 teaspoon black pepper ground
1/2 teaspoon cardamom seeds
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cayenne pepper
2 teaspoons mustard seeds ground
1 tablespoon turmeric
1 cup white wine vinegar
2 medium onions
2 medium potatoes
2 tablespoons butter

1
Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly.
2
Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar.
3
Add the lamb to the marinade and mix well.
4
Refrigerate for 3 to 24 hours while mixing every few hours as convenient.
5
Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
6
Add lamb and spice paste and simmer over low heat for half an hour.
7
The marinating does add a lot of flavor and makes the meat much more tender.
8
This can be skipped if need be.

1406

kcal

Calories

Fat

149

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 18 ingredients. The key ingredients include: 2 pounds lamb cubed, 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 2 pounds tomatoes crushed, and more.

Yes, Lamb Vindaloo 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!

Lamb Vindaloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions