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    Whisk Affair » Recipes » Dal & Curries » Mutton Curries » Goan Lamb Vindaloo

    Published: Nov 3, 2022 | Last Updated On: Nov 4, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Goan Lamb Vindaloo

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    Goan Lamb Vindaloo is a Portuguese-influenced lamb curry where lamb is cooked in a fiery red, spicy and tangy vindaloo sauce. Make it in a traditional stovetop pressure cooker or an instant pot using my easy recipe (gluten-free).

    You can also try my other vindaloo variations here – Aloo Vindaloo, Chicken Vindaloo, and Shrimp Vindaloo.

    Lamb vindaloo served in a bowl.
    Jump to:
    • About Goan Lamb Vindaloo
    • Ingredients
    • How To Make Lamb Vindaloo
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Goan Lamb Vindaloo

    Goan Lamb Vindaloo is a fiery red Indian curry where tender lamb pieces are cooked in a spicy and tangy vindaloo sauce. It is quite popular in Goan households and you will also find it on the menu of all Goan-style restaurants.

    Vindaloo curry has a Portuguese influence and this curry was traditionally made using pork. Over time, the local people experimented with making it with different kinds of meat and even veggies and this lamb vindaloo is also one of the variations.

    This Goan lamb curry gets its unique taste and flavor from the vindaloo paste, which is freshly made with a few simple ingredients such as dry red chilies, ginger, garlic, vinegar, tamarind, and a few spices.

    Lamb Vindaloo is best served with a Goan bread poi or steamed rice. It also tastes great with lachha paratha, ghee roast dosa, or simple dinner rolls.

    This lamb vindaloo recipe can be made in a traditional stovetop pressure cooker or in an instant pot. I am sharing both methods in the post below, choose the one that suits you the best.

    Ingredients

    Vindaloo Paste

    To make the flavorful paste, you will need an array of ingredients such as Kashmiri dry red chilies, whole coriander seeds, cinnamon sticks, cloves, green cardamoms, black peppercorns, cumin seeds, mustard seeds, garlic, fresh ginger, white vinegar and tamarind paste.

    I prefer to use Kashmiri dry red chillies, as they add a beautiful red color without making it too spicy. You can use any other dry red chilies, but adjust the quantity depending upon its spiciness.

    Traditionally, toddy vinegar was used to make the paste but if it’s not available you can use regular white vinegar as I did.

    For The Curry

    To make the curry, you will need vegetable oil, onions, bone-in lamb (cut into 1 and ½-inch pieces), tomato puree, salt, turmeric powder, and white granulated sugar.

    I like to use bone-in lamb pieces for this recipe as the bones release their flavor and add a lot of flavor to the curry making it more delicious.

    If you are not a bone-in lamb person, then you can boneless lamb pieces too.

    I will recommend you use canned tomato puree instead of homemade one for better taste and flavor. You can replace it with canned tomato paste too.

    You can replace lamb with goat mutton too.

    How To Make Lamb Vindaloo

    Make The Vindaloo Paste

    Add

    • 10-12 whole Kashmiri red chilies (stalks removed)
    • 2 tablespoon whole coriander seeds
    • 3-4 cloves
    • 1-inch piece of cinnamon stick
    • 2-3 whole green cardamoms
    • 8-10 whole black peppercorns
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds

    to a skillet.

    Chilies, coriander seeds, cumin seeds, cloves, cinnamon, cardamoms, peppercorns and mustard seeds added to a pan.

    Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting.

    Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.

    Roasted spices.

    Add the roasted spices to a high-speed blender along with a 1-inch piece of ginger (chopped), 8-10 garlic cloves (peeled), 1 tablespoon white vinegar, 1 and ½ tablespoon tamarind paste, and ½ cup of water and blend to make a smooth paste. 

    Scrape the sides of the blender a few times while making the paste.

    Vindaloo masala paste is ready. Set it aside.

    Roasted spices added to a blender along with ginger, garlic, vinegar, tamarind paste and water.
    Smooth vindaloo paste made.

    Make Lamb Vindaloo Curry

    In An Instant Pot

    Press SAUTE button on the instant pot.

    Add 6 tablespoon oil to the pot.

    Oil added to instant pot.

    When the oil is hot, add 2 cups of chopped onions and fry until they turn golden brown in color (10-12 minutes), stirring frequently.

    Onions added to the pot.

    Add 2 pounds (1kg) of bone-in lamb (cut into 1 and ½-inch pieces) to the pot and fry for 3-4 minutes. Keep stirring frequently.

    Lamb added to the pot.

    Add 1 cup of canned tomato puree (or ½ cup tomato paste) and the vindaloo masala paste that we made earlier to the pot and mix well.

    Tomato puree and vindaloo masala paste added to the pot.

    Now add 2 teaspoon salt, 1 teaspoon turmeric powder, and 1 cup of water to the pot and stir gently.

    Salt, turmeric and water added to the pot.
    Mixed well.

    Cover the instant pot with the lid.

    Lid secured.

    Press PRESSURE COOK and set the timer to 30 minutes at high pressure.

    Timer set to 30 minutes at high pressure.

    Once the timer goes off, let the pressure release naturally for 10 minutes.

    Release the remaining pressure manually and open the lid.

    Add ½ teaspoon white granulated sugar to the pot and mix well. The curry is ready to serve.

    Sugar added to the pot.
    Ready lamb vindaloo.

    In A Traditional Stovetop Pressure Cooker

    Follow the steps until adding water in a 4-liter pressure cooker over medium-high heat.

    Close the lid and cook for one whistle over medium-high heat.

    Then reduce the heat to low and cook for 30 minutes.

    Remove the cooker from the heat and let the pressure release naturally.

    Open the lid.

    Add ½ teaspoon white granulated sugar to the pot and mix well. The curry is ready to serve.

    Frequently Asked Questions

    Are potatoes added to this curry?

    Traditional vindaloo curry doesn’t include potatoes, but you can always add a few potatoes cut into big chunks.

    Serving Suggestions

    Lamb Vindaloo tastes great with Goan bread poi or steamed rice. It can be served with pav, white bread, or dinner rolls as well.

    You can also try it with phulka, tawa paratha, lachha paratha, neer dosa, or ghee roast dosa.

    Storage Suggestions

    Lamb Vindaloo can be stored in an air-tight container for about 2-3 days in the refrigerator. Reheat in a pan or microwave until hot before serving.

    It is also freezer friendly. Once it cools down completely, store it in a freezer-safe container or zip-lock bag and freeze for about a month. Thaw it overnight in the refrigerator or on the counter for a few hours and reheat until nice and hot.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Goan Lamb Vindaloo is a Portuguese-influenced lamb curry where lamb is cooked in a fiery red, spicy and tangy vindaloo sauce. Make it in a traditional stovetop pressure cooker or an instant pot using my easy recipe (gluten-free).

    Goan Lamb Vindaloo Recipe

    Goan Lamb Vindaloo is a Portuguese-influenced lamb curry where lamb is cooked in a fiery red, spicy and tangy vindaloo sauce. Make it in a traditional stovetop pressure cooker or an instant pot using my easy recipe (gluten-free).
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Cooling Time: 10 minutes
    Total Time: 1 hour 30 minutes
    Servings: 6 people
    Calories: 309kcal
    Author: Neha Mathur

    Ingredients 

    For The Vindaloo Paste

    • 10-12 whole dry Kashmiri red chilies (stalks removed)
    • 2 tablespoons whole coriander seeds
    • 3-4 cloves
    • 1 inch piece of cinnamon stick
    • 2-3 whole green cardamoms
    • 8-10 whole black peppercorns
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 1 inch piece of ginger (chopped)
    • 8-10 cloves garlic (peeled)
    • 1 tablespoon white vinegar
    • 1-½ tablespoons tamarind paste
    • ½ cup water

    For The Curry

    • 6 tablespoons vegetable oil
    • 2 cups chopped onions
    • 2 pounds bone-in lamb (1 kg, cut into 1-½ inch pieces)
    • 1 cup canned tomato puree (or ½ cup tomato paste)
    • 2 teaspoons salt
    • 1 teaspoon turmeric powder
    • ½ teaspoon granulated sugar
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    Instructions

    Make The Vindaloo Paste

    • Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet.
    • Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting.
    • Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
    • Add the roasted spices to a high-speed blender along with ginger, garlic, vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste. 
    • Scrape the sides of the blender a few times while making the paste.
    • Vindaloo masala paste is ready. Set it aside.

    Make Lamb Vindaloo Curry

      In An Instant Pot

      • Press SAUTE button on the instant pot.
      • Add oil to the pot.
      • When the oil is hot, add onions and fry until they turn golden brown in color (10-12 minutes), stirring frequently.
      • Add lamb pieces to the pot and fry for 3-4 minutes. Keep stirring frequently.
      • Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
      • Now add salt, turmeric powder, and 1 cup of water to the pot and stir gently.
      • Cover the instant pot with the lid.
      • Press PRESSURE COOK and set the timer to 30 minutes at high pressure.
      • Once the timer goes off, let the pressure release naturally for 10 minutes.
      • Release the remaining pressure manually and open the lid.
      • Add sugar to the pot and mix well. The curry is ready to serve.

      In A Traditional Stovetop Pressure Cooker

      • Follow the steps until adding water in a 4-liter pressure cooker over medium-high heat.
      • Close the lid and cook for one whistle over medium-high heat.
      • Then reduce the heat to low and cook for 30 minutes.
      • Remove the cooker from the heat and let the pressure release naturally.
      • Open the lid.
      • Add sugar to the pot and mix well. The curry is ready to serve.

      Video

      https://www.youtube.com/watch?v=2ZRXa8zPe2Y

      Notes

      I prefer to use Kashmiri dry red chillies, as they add a beautiful red color without making it too spicy. You can use any other dry red chilies, but adjust the quantity depending upon its spiciness.
      Traditionally, toddy vinegar was used to make the paste but if it’s not available you can use regular white vinegar as I did.
      If you are not a bone-in lamb person, then you can boneless lamb pieces too.
      You can replace lamb with goat mutton too.

      Nutrition

      Calories: 309kcal | Carbohydrates: 20g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 100mg | Sodium: 903mg | Potassium: 1007mg | Fiber: 4g | Sugar: 9g | Vitamin A: 944IU | Vitamin C: 118mg | Calcium: 79mg | Iron: 5mg
      Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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      More Mutton Curries

      • Saag Gosht is a North Indian winter delicacy where goat mutton (or lamb) is cooked in a gravy made using various winter greens. Serve it with makki ki roti or any other Indian bread for a hearty meal (gluten-free).
        Saag Gosht (Mutton Cooked w/ Greens)
      • Jungli Maas is a 100-year-old Rajasthani recipe where goat mutton is cooked with just 7 simple ingredients. Serve it with phulka, bajra roti, or makki roti for a traditional meal.
        Authentic Rajasthani Jungli Maas
      • Keema Kaleji is a mouth-watering combination of mutton mince and liver, that is hard to resist, especially if you have a special soft corner for mutton just like me. Serve it with crispy and flaky Laccha Parathas and your weekend lunch is sorted. Here is how to make it.
        Keema Kaleji (Mutton Mince And Liver Curry)
      • Mutton Kulambu is a spicy village-style mutton curry that is popular in the Chettinad region of India. This easy to make curry tastes great with rice. Here is how to make it.
        Chettinad Mutton Kulambu Curry (Mutton Kuzhambu)

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