Easy Lamb Vindaloo

Full of spice and with a delicious kick of vinegar in the sauce, this easy lamb vindaloo recipe is one that many curry lovers will love! Just make the marinade the day before so all the delicious flavours can soak into the lamb before you cook it.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 182kcal

Author Corina Blum

Ingredients

Ingredients for the Marinade

5 tablespoon red wine vinegar
5 cloves of garlic
1 tablespoon ginger
8 chilli peppers I use finger chillies or birds eye chillies
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon cayenne pepper
½ teaspoon cinnamon
½ teaspoon fenugreek
¼ teaspoon black pepper
1½ teaspoon tamarind

Other Ingredients

500 g lamb shoulder diced
1 teaspoon mustard seeds
3 cardamom pods
1 onion diced
1 tablespoon tomato puree

Metric - US Customary

Instructions

Put all the ingredients for the marinade into a food processor and blitz
Stir it into the lamb and put in the fridge for 24 hours.
Heat a little oil in a saucepan and when it is hot, add the mustard seeds and cardmom pods. Cook for about 30 seconds and when the mustard seeds start to pop, add the onion.
Cook the onion gently for about 5 minutes and then stir in the lamb, the tomato puree and any excess marinade.
Cook for a few minutes, stirring to seal the lamb and then add about 50ml of water. Cover annd leave to simmer for 90 minutes, stirring occasionally. Check regularly that the liquid hasn't dried up. Add a little extra water if necessary.
Serve with rice and Indian breads.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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