Lamb Vindaloo is a classic Indian dish that is famous for its rich and tangy flavors. This dish is made with tender pieces of lamb that are marinated in a spicy and aromatic blend of spices before being cooked in a tangy tomato-based sauce. Whether you’re a fan of Indian cuisine or looking for a delicious and hearty meal, this recipe is sure to impress.
Indian Lamb Vindaloo Recipe
In this post, we will share an authentic Indian Lamb Vindaloo recipe that is easy to make and perfect for special occasions. We will also provide instructions on how to make this dish in an instant pot, making it a perfect option for those who are short on time.
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Equipment
- Instant Pot Optional
- Wooden Spoon Or
Ingredients
- 1 lb Boneless Lamb Shoulder Cut Into Bite-Sized Pieces
- 1 Onion Finely Chopped
- 3 Garlic Cloves Minced
- 1 tbsp Ginger Paste
- 2 tbsp Vegetable Oil
- 2 tsp Cumin
- 2 tsp Coriander
- 1 tsp Turmeric
- 1 tsp Cayenne Pepper
- 1 tsp Garam Masala
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Cardamom
- 14 oz Diced Tomatoes
- 1/2 cup Water
- 2 tbsp Apple Cider Vinegar
- Salt To Taste
- 1/4 cup Fresh Cilantro Leaves Chopped
- Steamed Rice To Serve
Instructions
- In a large bowl, mix together the lamb, onion, garlic, and ginger paste. Cover and refrigerate for at least 30 minutes.
- Heat the oil in a large pot over medium-high heat. Add the marinated lamb and stir-fry until browned on all sides, about 5-7 minutes.
- Add the cumin, coriander, turmeric, cayenne pepper, garam masala, cinnamon, cloves, and cardamom. Stir well.
- Add the diced tomatoes, water, and apple cider vinegar. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let simmer for 45-60 minutes, or until the lamb is tender and the sauce has thickened.
- Season with salt, to taste. Garnish with cilantro leaves and serve hot with steamed rice.
Instant Pot Instructions:
- Set the instant pot to sauté mode. Heat the oil in the pot and add the marinated lamb. Stir-fry until browned on all sides, about 5-7 minutes.
- Add the cumin, coriander, turmeric, cayenne pepper, garam masala, cinnamon, cloves, and cardamom. Stir well.
- Add the diced tomatoes, water, and apple cider vinegar. Stir to combine.
- Close the lid and set the instant pot to manual high pressure for 25 minutes.
- Once the cooking is done, let the pressure release naturally for 10 minutes, then do a quick release.
- Open the lid and stir the lamb vindaloo. If the sauce is too thin, set the instant pot to sauté mode and let the sauce simmer until it thickens.
- Season with salt, to taste. Garnish with cilantro leaves and serve hot with steamed rice. Enjoy!
Notes
Note: The nutritional information is an estimate and may vary based on the specific ingredients and cooking methods used.
Pairs Perfectly with:
Homemade Naan BreadNutrition
Serving: 0.25recipeCalories: 470kcalCarbohydrates: 16gProtein: 39gFat: 28gSaturated Fat: 10gCholesterol: 90mgSodium: 480mgFiber: 4gSugar: 7g
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Nutrition Facts
Indian Lamb Vindaloo Recipe
Serving Size
0.25 recipe
Amount per Serving
Calories
470
% Daily Value*
Fat
28
g
43
%
Saturated Fat
10
g
63
%
Cholesterol
90
mg
30
%
Sodium
480
mg
21
%
Carbohydrates
16
g
5
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
39
g
78
%
* Percent Daily Values are based on a 2000 calorie diet.
