Lamb Vindaloo
Lamb Vindaloo is a spicy Indian curry made by marinating lamb in vinegar and spices, then slow-cooking it with onions, tomatoes, and potatoes.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lamb Shoulder (cut into 2-inch cubes) | 800 | Grams |
| White Vinegar (for marination) | 120 | Milliliters |
| Vegetable Oil (for cooking) | 3 | Tbsp |
| Onion (finely sliced) | 2 | Count |
| Tomato (chopped) | 3 | Count |
| Potato (peeled and cubed) | 2 | Count |
| Garlic (minced) | 6 | Clove |
| Ginger (grated) | 2 | Tbsp |
| Cumin Seeds (ground) | 2 | Tsp |
| Coriander Seeds (ground) | 2 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder (adjust to taste) | 2 | Tsp |
| Cinnamon Stick | 1 | Inch |
| Cloves | 4 | Count |
| Black Peppercorns (crushed) | 1 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Sugar | 1 | Tsp |
| Water (for cooking) | 500 | Milliliters |
Instructions
- In a bowl, combine lamb cubes with vinegar, garlic, ginger, cumin, coriander, turmeric, red chili powder, and salt. Mix well and marinate for at least 2 hours.
- Heat oil in a large pot over medium heat. Add cinnamon stick, cloves, and black peppercorns. Sauté for 1 minute until fragrant.
- Add sliced onions to the pot and cook until golden brown.
- Add marinated lamb to the pot and cook until the meat is browned on all sides.
- Stir in chopped tomatoes and cook until they soften.
- Add cubed potatoes, water, and sugar. Bring to a boil, then reduce heat to low and cover. Simmer for 45 minutes to 1 hour, or until lamb is tender.
- Adjust seasoning with salt and sugar if needed. Serve hot with rice or bread.
Prep
- Marinate lamb in vinegar and spices for at least 2 hours.
Kitchen equipment
Spice GrinderLarge Pot With Lid