Lamb Vindaloo is one of the most iconic Indian curries, famous for its bold flavors, fiery heat, and irresistible aroma. Originating from Goa, this dish combines tender lamb pieces with a tangy-spicy masala, slow-cooked to perfection. While Vindaloo is often associated with high spice levels, you can adjust the heat to suit your taste without losing its authentic charm.
In this guide, we’ll cover the history of Lamb Vindaloo, tips for getting the perfect flavor balance, and a step-by-step recipe so you can recreate this Goan specialty at home.
What is Lamb Vindaloo?
Lamb Vindaloo is a curry that blends Indian spices with Portuguese culinary influence. The name comes from the Portuguese dish “Carne de Vinha d’Alhos” (meat marinated in wine vinegar and garlic), which evolved into a spicier, vinegar-based curry in Goa. Over time, Goan chefs added local ingredients like chilies, cumin, turmeric, and cinnamon, transforming it into the fiery dish we love today.
While traditionally made with pork, lamb became a popular variation because it absorbs the spices beautifully and develops a rich, meaty flavor during slow cooking.
Why You’ll Love This Recipe
- Perfect balance of tangy, spicy, and savory flavors
- Tender, juicy lamb in a thick, aromatic curry
- Naturally gluten-free
- Easily adjustable spice level for all palates
- Perfect for dinner parties or cozy weekend meals
Ingredients for Lamb Vindaloo
For the Marinade:
- 500g lamb (bone-in or boneless, cut into medium pieces)
- 3 tbsp white vinegar
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp salt
For the Vindaloo Masala:
- 2 tbsp oil
- 2 large onions, finely chopped
- 2 tomatoes, pureed
- 2-3 dried red chilies (or more for extra heat)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 3-4 cloves
- 1-inch cinnamon stick
- 2-3 cardamom pods
- 1 tsp paprika
- 1 tsp garam masala
- 1½ cups water or lamb stock
Step-by-Step Instructions
Step 1 – Marinate the Lamb
In a large bowl, mix vinegar, ginger paste, garlic paste, turmeric, and salt. Coat the lamb pieces evenly and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Step 2 – Make the Vindaloo Masala
- Dry roast the dried red chilies, coriander seeds, cumin, peppercorns, cloves, cinnamon, and cardamom until fragrant.
- Grind them into a fine powder.
Step 3 – Cook the Curry
- Heat oil in a deep pan. Add onions and sauté until golden brown.
- Stir in the ground masala powder and paprika. Fry for 1 minute.
- Add tomato puree and cook until the oil separates.
- Add marinated lamb and stir well, coating each piece with the masala.
- Pour in water or lamb stock, cover, and simmer for 45–60 minutes until the lamb is tender.
Step 4 – Finish with Garam Masala
Sprinkle garam masala towards the end, stir, and let it rest for 5 minutes before serving.
Serving Suggestions
Lamb Vindaloo pairs beautifully with:
- Steamed Basmati Rice
- Garlic Naan or Tandoori Roti
- Jeera Rice for a fragrant touch
- A cooling Masala Raita (try our Masala Raita Recipe for balance)
Tips for the Best Lamb Vindaloo
- Adjust spice level by using fewer dried red chilies.
- Use bone-in lamb for richer flavor.
- Slow cooking is key – don’t rush the process.
- Marinate overnight for authentic taste.
Nutritional Information (Per Serving)
- Calories: 370
- Protein: 28g
- Fat: 22g
- Carbs: 12g
- Fiber: 4g
Lamb Vindaloo is a bold and flavorful dish that perfectly balances tender lamb with a rich, spicy, and tangy sauce. Whether served with steamed rice, naan, or roti, this classic curry brings a burst of warmth and depth to any meal. With its roots in Goan-Portuguese cuisine, it’s a delightful way to explore authentic Indian flavors at home. Once you try it, this dish might just become a favorite in your kitchen.
About the Author
