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).

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Lamb Vindaloo Curry is a Portuguese-influenced Goan 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.

Prep Time10

Cook Time1 10

Cooling Time10

Total Time1 30

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: people

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 (laung)
1 inch piece of cinnamon stick (dalchini)
2-3 whole green cardamoms (hari elaichi)
8-10 whole black peppercorns (kali mirch)
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1 inch piece of ginger chopped
8-10 cloves garlic peeled
1 tablespoon white vinegar
1 and ½ tablespoons tamarind paste
½ cup water

For The Curry

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

US Customary - Metric

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 cook until they turn golden brown in color (10-12 minutes), stirring frequently.
Add lamb pieces to the pot and cook for 3-4 minutes, stirring frequently.
Add tomato puree and the vindaloo masala paste that you 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 and set the valve to the sealing position.
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 3-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

Notes

I prefer Kashmiri dry red chilies, which add a beautiful red color without making it too spicy. You can use any other dry red chilies, but adjust the quantity depending on their spiciness.

Traditionally, toddy vinegar was used to make the paste, but if it's unavailable, you can use regular white vinegar as I did.

You can use boneless lamb pieces if you are not a bone-in lamb person.

You can replace lamb with goat mutton, too.

You can double or triple the recipe easily. I use my 3-quart Instant Pot (or 3-liter stovetop cooker) to make this recipe. If you want to scale it, use a 6-quart Instant Pot (or a 5-liter stovetop cooker). The cooking time will remain the same.

Nutrition