- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Perfect the ultimate spicy curry with our recipe for fragrant lamb vindaloo – and enjoy any leftovers the next day.
- Serves4
- Cook time1 hour 20 minutes
- Prep time15 minutes, + 1 hour marinating time
Ingredients
- 1 tbs ground coriander
- 2 tsp ground cumin
- 2 tsp garam masala
- 1/2 tsp ground turmeric
- 1.2kg lamb boneless shoulder, cut into 3cm pieces
- 3 long green chillies, finely chopped
- 1 tbs white vinegar
- 1 tbs tamarind puree
- 6 garlic cloves, crushed
- 1 tbs finely grated ginger
- 1 tbs olive oil
- 2 brown onions, coarsely chopped
- 1 cinnamon stick or quill
- 6 cloves
- 2 cardamom pods, bruised
- 1 tsp mustard seeds
- 2 tomatoes, coarsely chopped
- 2 tbs plain flour
- 4 cups (1L) chicken stock
- Steamed basmati rice, to serve
- Pappadums, to serve
- Plain yoghurt, to serve
- Sliced green chilli, to serve
- Lime halves, to serve
- Coriander leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a small frying pan over high heat. Add the coriander, cumin, garam masala and turmeric and cook, stirring, for 30 secs or until aromatic.
Step 2
Combine the coriander mixture with the lamb, chilli, vinegar, tamarind or lemon juice, garlic and ginger in a large bowl. Cover and place in the fridge for 1 hour to develop the flavours.
Step 3
Heat the oil in a large heavy-based saucepan over high heat. Cook onion, cinnamon, cloves, cardamom and mustard seeds, stirring, for 3 mins or until onion softens. Add the tomato and cook, stirring, for 2 mins or until well combined. Add the lamb mixture and cook, stirring, for 5 mins or until lightly browned. Add the flour and stir to combine.
Step 4
Gradually stir in the stock and bring to a simmer. Reduce heat to low and cook, covered, for 30 mins. Remove cover and simmer for 30 mins or until the lamb is tender.
Step 5
Serve lamb vindaloo with rice, pappadums, yoghurt, chilli and lime halves. Sprinkle with coriander leaves.
Recipe tip
For a hotter curry, add up to 6 green chillies.
COOK. STORE. SAVE.
Use it up: Save leftover ginger and freeze in an airtight bag or container to be used at a later date.
Ingredient tip: You can substitute tamarind puree for lemon juice.
Lamb vindaloo recipe
Lamb vindaloo is a fragrant, spicy Indian curry traditionally from Goa, and adapted from a Portuguese dish. It features marinated lamb cooked in tomatoes and stock to create a luscious, hearty curry that’s perfect for your next Indian-inspired feast. Our version serves four and, like any good curry, the flavours only get better as time passes, so enjoy any leftovers for lunch the next day.
Lamb vindaloo spices
To perfect this vindaloo lamb recipe, don’t skimp on any of the spices. While the list may seem daunting to those unfamiliar with Indian-style cooking, spices like ground coriander, cumin, garam masala, turmeric, cinnamon, cloves, cardamom pods and mustard seeds are essential for creating depth of flavour. Save any remaining jars of spices to help stock your pantry for any curries or stews you make in the future.
How to make this recipe for lamb vindaloo
Allow the lamb to marinate in the spice mixture for 1 hour to help develop flavours and create a base for the vindaloo. Once the lamb has had enough time to sit, cook the onions, aromatics, tomatoes and lamb until browned. Follow this with flour and stock before simmering for an hour until the lamb is tender. For those who like it hot, add up to six green chillies for a spicy kick. Serve this vindaloo with steamed basmati rice, pappadums, yoghurt, limes, green chilli and coriander leaves to complete your dinner table.
Love this recipe?
Once you’ve perfected this curry, try your hand at different versions such as massaman beef and potato curry, Malaysian chicken curry and this cheat’s chickpea korma curry.
FAQs
Lamb vindaloo
- Serves4
- Cook time1 hour 20 minutes
- Prep time15 minutes, + 1 hour marinating time
Ingredients
- 1 tbs ground coriander
- 2 tsp ground cumin
- 2 tsp garam masala
- 1/2 tsp ground turmeric
- 1.2kg lamb boneless shoulder, cut into 3cm pieces
- 3 long green chillies, finely chopped
- 1 tbs white vinegar
- 1 tbs tamarind puree
- 6 garlic cloves, crushed
- 1 tbs finely grated ginger
- 1 tbs olive oil
- 2 brown onions, coarsely chopped
- 1 cinnamon stick or quill
- 6 cloves
- 2 cardamom pods, bruised
- 1 tsp mustard seeds
- 2 tomatoes, coarsely chopped
- 2 tbs plain flour
- 4 cups (1L) chicken stock
- Steamed basmati rice, to serve
- Pappadums, to serve
- Plain yoghurt, to serve
- Sliced green chilli, to serve
- Lime halves, to serve
- Coriander leaves, to serve
Description
Perfect the ultimate spicy curry with our recipe for fragrant lamb vindaloo – and enjoy any leftovers the next day.
Method
Step 1
Heat a small frying pan over high heat. Add the coriander, cumin, garam masala and turmeric and cook, stirring, for 30 secs or until aromatic.
Step 2
Combine the coriander mixture with the lamb, chilli, vinegar, tamarind or lemon juice, garlic and ginger in a large bowl. Cover and place in the fridge for 1 hour to develop the flavours.
Step 3
Heat the oil in a large heavy-based saucepan over high heat. Cook onion, cinnamon, cloves, cardamom and mustard seeds, stirring, for 3 mins or until onion softens. Add the tomato and cook, stirring, for 2 mins or until well combined. Add the lamb mixture and cook, stirring, for 5 mins or until lightly browned. Add the flour and stir to combine.
Step 4
Gradually stir in the stock and bring to a simmer. Reduce heat to low and cook, covered, for 30 mins. Remove cover and simmer for 30 mins or until the lamb is tender.
Step 5
Serve lamb vindaloo with rice, pappadums, yoghurt, chilli and lime halves. Sprinkle with coriander leaves.