Lamb Vindaloo

Lamb Vindaloo

Lamb Vindaloo


1 Pound Cubed Lamb

1 Tablespoon Coriander Seeds

1 Teaspoon Cumin Seeds

2 Teaspoons Mustard Seeds

5 Black Peppercorns

5 Cloves

5 Dried Red Chilies

1 Cinnamon Stick

½ Teaspoon Cardamom Seeds

½ Teaspoon Ground Turmeric

6 Chopped Garlic Cloves

2 Tablespoons Chopped Ginger

1 Cup Wine Vinegar

5 Tablespoons Vegetable Oil

16 Ounces Canned Tomatoes

1 Cup Water

¼ Teaspoon Salt

Heat a large skillet over medium heat and fry the whole spices until browned.  Grind them to a fine powder.  Stir in the turmeric and salt.  Blend the powder with the garlic, ginger and 4 tablespoons of wine vinegar to a smooth paste in a food processor.  Rub the paste into the meat and leave to marinate overnight. 

Heat the oil in a large skillet and fry the onions over a medium heat until golden brown.  Add the lamb and fry for 15 minutes until golden brown.  Stir in the tomatoes and fry until all the liquid has been absorbed and the oil appears on the surface.  Add the remaining wine vinegar and water. Bring to a boil, cover and cook over a medium-low heat for 40 minutes until the meat is tender.  Serves 4

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