Lamb Vindaloo – Homemade Vindaloo Recipe

Last Updated on June 19, 2023 by Babita

Lamb Vindaloo is a creamy, rich, spicy, and tangy Indian entree that I adapted from the original Goan Pork Vindaloo recipe. It is lamb pieces braised in the spicy vindaloo sauce made with lots of garlic, vinegar, chilies, and dry spices.

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What is Vindaloo

Vindaloo curry or sauce is an authentic recipe from Goa, India. It is a recipe that is heavily influenced by the Portuguese dish Carne de Vinha D’alhos, which means meat in garlic marinade (read more on Wiki). Goa was a colony of Portugal for almost 450 years. Over the years, the Goans adapted this Portuguese recipe, added chilies and other Indian spices, and made it their own.

About the Recipe

I grew up in a Catholic neighborhood. I remember the aromas wafting through my neighbors’ kitchen windows during Sunday lunch. One of the distinct aromas was that of Vindaloo cooking. Since pork vindaloo was the most common recipe, my mom never made this or even attempted to make it. The reason for this is my family does not eat pork.

After I learned to cook, I decided to research the recipe and incorporate it with other proteins. So first, I tried it with eggs. They turned out great. You can check out the Egg Vindaloo Recipe here. Next, I tried it with chicken and then lamb.

I have to say lamb vindaloo is my favorite. The richness of lamb meat adheres well to the vindaloo sauce. Once you make this recipe of lamb vindaloo, you will never order it again from a restaurant anymore. It is delicious and so comforting.

Ingredients & Substitutions Notes

Lamb: is the main protein for this recipe. Even though it is gamier than other proteins, the spices in the sauce help and enhance its flavor.

Vinegar and Tamarind: Vinegar helps to add a tangy taste along with the Tamarind. I use white vinegar which is a common ingredient in India. For tamarind you can use either dry tamarind soaked in warm water or you can use tamarind paste (easily available in Indian stores – see picture below).

Different types of Tamarind Available on Amazon

Dry Red Chilies: This recipe is a super spicy recipe. However, you can control the amount of heat you want by using the right kind of dry red chilies For this recipe, I use Byadagi chili as they are mildly spicy. So even though I am using a 15 to 20 of these red chili in the recipe, it does not turn out very spicy.

Dry Spices include red chilies, cinnamon stick, cloves, black pepper and cumin seeds. These are used to make in the marinade.

Garlic, Ginger and green Chilies: Garlic is another ingredient that is very important in making vindaloo. Ginger and chilies adds an aromatic layer for flavor

What Cut of Lamb to use for Vindaloo?

I use bone-in shoulder blade cut of lamb. You can either use American or Australian lamb. Those are the two types of lamb meat available in our local supermarkets. You can also use lamb shank or lamb legs. As for lamb pieces, I like to cut them into 1 1/2″ pieces. I also like to include pieces with bones. You can keep it boneless if you wish.

Steps to Marinade the Lamb

• Add cinnamon stick, cloves, red chilies, black pepper, cumin seeds and blend it into a fine powder.
• Next, add vinegar, tamarind, ginger, garlic and green chilies to the same blender and blend it into a find paste.
• Add this marinade to the lamb. Make sure to mix every piece of lamb well with this marinade. Allow it to marinate for an hour (if you are pressed for time). Ideally, it is better to marinate it for 24 hours in the refrigerator.

How to Cook Lamb Vindaloo in a Pressure Cooker

1. Heat oil in a pressure cooker. Add onions and saute it until it changes color. Add turmeric powder, and saute them for another minute.
2. Next, add the marinated lamb and mix well. Saute it for a minute or two. Add water. Mix well.
3. Close the lid and allow it to cook for 20 mins or until 7 whistles.
4. Take off heat and allow it to rest. Let off the pressure. Open the lid
5. Add sugar and mix it well on low heat for a minute.
6. Remove from heat and it is ready to serve.

Instructions to cook Lamb Vindaloo in a Pot

1. Follow step 1 and 2 like above. Cover the pot with lid and cook the lamb for 1 to 1/2 hours on slow heat until the lamb is tender.
2. Add sugar, mix well and it is ready to serve.

How to Cook Lamb Vindaloo in an Instant Pot

1. Select ‘saute’ mode in the Instant pot. Add oil and allow it to heat.
2. Add onions and saute it until it changes color. Add turmeric powder, and saute for a minute.
3. Next, add the marinated lamb, mix well and saute for a minute or two. Add only 2 cups of water.
4. Cover with lid. Cancel the ‘saute’ mode. Select the ‘Meat’ mode and cook until done.
5. Remove the lid. Add sugar. Mix Well. Check the consistency. If it is thinner or more watery than cook the sauce on saute mode for another 5 minutes until it gets thicker and creamier.

What to serve with Lamb Vindaloo

Traditionally bread and rice is served with lamb vindaloo. In restaurants they serve Basmati rice. However, if you actually went to Goa, you will see it served with their local variety of rice. I personally like to serve vindaloo with boiled rice as I find the texture of Basmati rice too dry for this curry. Lamb Vindaloo also tastes great with naan.

If you are making Lamb Vindaloo for Easter, then East Indian recipe of Fugiyas is perfect. It is deep-fried small bread balls which will be a perfect to dip in the vindaloo curry and eat. Click on image below for recipe.