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by Mike Hultquist · · 29 Comments · Jump to Recipe
This lamb vindaloo recipe is a fiery Indian curry dish of spicy, tangy lamb simmered in vindaloo spices, so easy to make and adjust to your heat and spice preference. I make mine extra spicy.
Restaurant Style Lamb Vindaloo Recipe
Lamb Vindaloo is on the menu tonight, my friends, so pull up a chair and get those taste buds ready. If you're a spicy food lover like I am, you're about to experience bliss, because when it comes to spicy flavor with a nice bit of heat, a good Vindaloo curry recipe delivers like no other.
This dishhas everything a fiery food lover could want - Flavor, Heat, Spiciness, Pure Satisfaction. And massive BONUS for this guy, who is a slow cook in the kitchen - it's super EASY to make!
YES! And saves me a trip to the local Indian restaurant.
What is Vindaloo?
"Vindaloo" is a popular Indian curry dish that calls for meat to be marinated in a highly flavorful spicy mixture with vinegar, then quickly cooked up when you're ready to eat.
Goan vindaloo is very often made with pork, though you can use any meat you'd like - pork, goat, beef, chicken (see my Chicken Vindaloo Recipe), even potato and/or chickpeas for a vegetarian version.
"Vindaloo" originally was a meal of meat marinated in wine and garlic. It comes from the Portuguese dish, "carne de vinha d'alhos", which translates to "meat in garlic wine marinade".
Portuguese sailors brought it to India, where the locals adopted it and transformed it with local ingredients, including the addition of dried chili peppers and other spices.
As authentic vindaloo spread to other regions, it continued to change as locals adopted new spices.
Even though it has transformed in its travels around the world, most styles still offer that spice level and flavor we all crave. This particular version is more of a restaurant style lamb vindaloo.
Let's talk about how to make Lamb Vindaloo, shall we?
Lamb Vindaloo Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Lamb. Use lamb leg or lamb shoulder.
- Vegetable Oil.
- Onion. Red onion or white onion.
- Peppers. I'm using serrano peppers, but use Indian peppers if you can obtain them
- Tomato Paste.
- Salt and Black Pepper.
- Chickpeas. Canned is good here.
- FOR THE VINDALOO MARINADE
- White Vinegar. White wine vinegar is great, though you can also use red wine vinegar.
- Fresh Garlic.
- Red Chili Flakes. I used ghost pepper flakes for an EXTRA kick
- Spices. Ginger, coriander, turmeric, mustard powder, cumin, cinnamon.
- For Serving. Cooked rice, fresh herbs, extra chili flakes
How to Make Lamb Vindaloo - The Recipe Method
Make the Vindaloo Marinade. The marinade is a very important part of this lamb curry dish, as it imparts an immense amount of flavor that all of us spicy food lovers crave.
Vinegar is a MUST, as is garlic. Add the vinegar, and then we add in all of our pungent spices to make this dish top notch, including paprika, garlic, fresh ginger or powder, coriander, turmeric powder, mustard powder (ground mustard seeds), ground cumin seeds, cinnamon, and a healthy dose of spicy red chili flakes or dried red chilies.
You can use this blend to make your own Vindaloo Curry Seasoning to use anytime you'd like.
Marinate the Lamb. Whisk all of the seasonings together with the vinegar (or process it in a food processor or blender), then pour it over the lamb in a bowl.
Or, use a sealable plastic bag and add the lamb and marinade. Refrigerate the lamb for at least 1 hour, though you'll get better results if you let it marinate overnight.
Time for Cooking.Making Lamb Vindaloo is simple once your marinade is done. First, heat some olive oil in a large frying pan to medium high heat.
Onions and Peppers. Next, cook down chopped onions and peppers to soften them up.
I used spicy serrano peppers here, though you can use milder peppers for a version with less heat. Jalapeno peppers are always a great option, or try Kashmiri chilies.
Add the Lamb. Next, add the marinated lamb and stir. Cook it for about 5 minutes, stirring occasionally.
Make it Saucy. Reduce heat to medium heat and add in the tomato paste or tomato puree. Give it a quick stir, along with 1/2 cup of water or chicken broth to form a sauce.
Simmer the Lamb. Bring to a simmer for 20 minutes, or until the lamb cooks through and the flavors develop. You can let it simmer longer if you'd like.
If the sauce becomes too thick, stir in a bit more water or broth until it reaches the consistency you prefer.
BOOM! DONE! Your fiery curry is ready to serve. Looks wonderful, doesn't it?
Serve it up over steamed rice with some fresh herbs and spicy Kashmiri chili flakes. Spice it up, my friends!
Recipe Tips and Notes
Other Popular Ingredients
Some cooks like to include a bit of sugar in the seasoning blend if you'd like, either white or brown sugar, though I prefer not to. Other popular ingredients with Vindaloo seasonings are ground black pepper or ground cloves, so feel free to include those if you'd like.
You can also adjust the seasonings ratios to your own preference. If it gets TOO spicy, serve it alongside this Traditional Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.
Or, try simmering in a cup of coconut milk to help tame the heat.
Using Pre-Cooked or Smoked Lamb
You CAN also make this recipe with pre-cooked lamb. I’ve made with this chopped smoked lamb leg and lamb shoulder and it was delicious. Just don’t marinate the lamb for long.
Mix the marinade ingredients, toss it with the chopped lamb, and proceed with the recipe. It's super tasty!
The Vindaloo Curry Powder
I like to add in a bit of ghost pepper powder for this recipe, because I LOVE it very spicy, but feel free to omit if ghost peppers are too hot for you. If you're looking to up the heat just a little, add in spicy red chili flakes or up the cayenne powder.
Just go with the heat level you're comfortable with. Toasting the spices before grinding them adds a ton of flavor.
Marinating Tips
I like to whip this recipe together the night before and let it sit in the refrigerator until dinner time the next evening. It makes for a super quick and easy meal, though yeah, it does require a little bit of forethought. More marinade time = more flavor.
It really is an amazing dish. Give it a try and let me know how you like my recipe for lamb vindaloo. How spicy did you make yours? Send pics! I'd love to see them. Till next time!!! -- Mike H.
Storage and Leftovers
Store any leftover lamb vindaloo in a sealed container in the refrigerator for up to 5 days. Simply warm it gently in a pan to enjoy again.
You can also freeze lamb vindaloo in a vacuum sealed bag or container for up to 6 months.
Patty's Perspective
Vindaloo is my new favorite curry. I love both this one and the Chicken Vindaloo Mike makes. We had a dinner party this weekend and I asked him to make it again for dinner, and everyone loved it.
Try Some of My Popular Curry Dish Recipes
- Beef Vindaloo
- Ghost Pepper Chicken Curry
- Spicy Thai Curry Chicken Soup
- Homemade Vindaloo Curry Powder
- Phaal Curry
- See all of my Curry Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Lamb Vindaloo Recipe
This lamb vindaloo recipe is a fiery Indian curry dish of spicy, tangy lamb simmered in vindaloo spices, so easy to make and adjust to your heat and spice preference. I make mine extra spicy.
Course: Main Course
Cuisine: Indian
Keyword: curry, lamb
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Calories: 565kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
4.82 from 11 votes
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Ingredients
- 2 pounds boneless lamb leg or shoulder, chopped into 1 inch cubes
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 serrano peppers chopped, or use Indian peppers if you can obtain them
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 1 pound cooked chickpeas canned works fine, drained
FOR THE MARINADE
- ½ cup white vinegar
- 6 cloves garlic minced
- 2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon mustard powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- FOR SERVING: Cooked rice, fresh herbs, extra chili flakes
Instructions
Add the lamb to a large bowl.
Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the lamb and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
Add the lamb with the marinade and cook another 5 minutes to nicely brown up the pieces.
Add the tomato paste and cook another minute, stirring.
Add the cooked chickpeas and ½ cup of water (or chicken broth for extra flavor), then stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the lamb is cooked through.
Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!
Notes
NOTES: This is definitely a hot and spicy dish, though you can dial back the heat by using milder chili peppers and going easy on the red chili flakes. If you're looking for an even HOTTER version, go with habanero peppers, or fiery ghost peppers, which will REALLY heat things up.
Nutrition Information
Calories: 565kcalCarbohydrates: 15gProtein: 29gFat: 42gSaturated Fat: 16gCholesterol: 110mgSodium: 366mgPotassium: 584mgFiber: 5gSugar: 1gVitamin A: 1025IUVitamin C: 3.8mgCalcium: 69mgIron: 4.2mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 10/11/23 to include new photos and information. It was originally published on 11/12/18.
Reader Interactions
Comments
Jeremy says
This looks great! I can't wait to finally make vindaloo at home(I usually make Caribbean or Trinidad style curry).Reply
Mike Hultquist says
Great. I hope you like it enough to give it 5 stars when you actually make it! =)Reply
Dave says
Bloody brilliant! I love a decent vindaloo, and this is one of the best. I'm used to vindaloos with spuds instead of garbanzos, but have to admit the garbanzos go great in this dish, although I did add some spuds as well. We didn't have serranos available, so ended up adding in some pickled jalapenos instead, which made it just a tad heavy on the vinegar, but that's my fault. My wife and I absolutely loved the dish and will be adding this to one of our regulars.Reply
Mike Hultquist says
Thanks, Dave! Yes, I love adding potatoes sometimes, too. So good! Thanks for sharing!
Reply
Scott Swanbery says
I love vindaloos. Thanks for the interesting history on this dish !! The chick peas are an interesting addition. I have always seen potatoes used vs the chick peas. I will be trying this soon with the chick peas. Thanks Mike !!Reply
Mike Hultquist says
Absolutely, Scott! Potatoes are GREAT in vindaloo as well. Enjoy!
Reply
Tom says
Will the recipe also work with chicken or should it be changed because of chicken?Reply
Mike Hultquist says
It's GREAT with chicken, Tom! Check out my Chicken Vindaloo Recipe here: https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/chicken-vindaloo/
Reply
Joseph Cennamo says
I like to use goat instead of lamb if you can get it with meat on the bone I add taramind With habanero peppers just taste for heat for guests I tend to have a hotter palate.
Reply
Joseph Cennamo says
Also I use potato instead of chick peas you can also add peas.Reply
Mike Hultquist says
I love it!
Reply
Joseph Cennamo says
Great recipe I like to add potato because it adds to the flavor and gives more substance I also add taramind I adds a sweet note.
Reply
Mike Hultquist says
Potato is GREAT for vindaloo. Very nice.
Reply
Donna says
Hi Mike,
I made this last night, after marinating for 24 hours. It was fantastic. I added potato instead of chickpeas, and let it bubble for a couple of hours, mainly because we were drinking and cooking and time got away from us, but everything else was as per the recipe. I’m throwing out my usual vindaloo recipe and keeping this one. Meat was super tender, the colour was rich and vibrant, and the taste was superb. We’re limited to the types of chillies available where I live so unfortunately couldn’t use Serrano, but it didn’t seem to matter. There was a nice slow burn regardless.
Even my English friend who makes brilliant curries, said it was great.
I’m excited now to explore your other recipes, thanks so much.Reply
Mike Hultquist says
Wonderful, Donna! Very happy it was well received! I really love this recipe. Cheers!
Reply
Dave says
I'm curious in your version of this with chicken you use the marinade to add to the cooking process but you don't hear is there a reason why you don't or should you add it?
Reply
Michael Hultquist - Chili Pepper Madness says
Hey, Dave. You DO add the marinade, which is really just very thick and wet and sticks to the lamb. I updated the recipe to make that more clear. I hope you enjoy it!!
Reply
Aunt Laurel shine Finucane says
Why is their some vindaloo recipes with and without potatoes? 2 Indian restaurant near me that have different versions of vindaloo; one restaurant that doesn't have potatoes and the other restaurant has potatos in vindaloo and other meals as well!!
Reply
Michael Hultquist - Chili Pepper Madness says
I believe it's more of a personal preference for the cook along with available ingredients. One might take regionality into account as well. There are many ways to adapt the recipe, like using different meats, adding lentils or chickpeas, adjusting the seasonings, etc.
Reply
Stephen says
Awesome recipe! I found it while searching for a raita recipe. I had 2 lbs of Trader Joe's grassfed lamb in my fridge and I was tired of the usual preparation of roasting it Italian style so I thought, why not try this? I love Indian food and have enjoyed lamb vindaloo in restaurants but at home I often cook vegetarian and chicken dishes. It's a good thing I know our limits for heat because if I had naively followed the recipe, our tongues might have burned off, lol. I used 2 teaspoons of hot pepper flakes in the marinade and 1 large jalapeño along with the onion and that was plenty of heat. We like to enjoy the spices as well as heat so I decided to add another tbsp of tomato paste and some frozen peas. We needed raita and a nice red wine to tame the heat. The resulting sauce is much thinner than what you typically get at a restaurant and I assume it's because they typically use chopped tomatoes to thicken but the flavor here is really delicious. We couldn't stop eating it! Next time I'd like to try using a homemade or prepared garam masala and fresh ginger. Leftovers are always better so I cannot wait to eat what's left of this batch.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Stephen. I'm very happy you enjoyed the recipe. I appreciate the comments.
Reply
Kristin says
Excellent! I will definitely make this again. I used fresh ginger, was liberal with the spices and did half white half rice vinegar.Reply
Michael Hultquist - Chili Pepper Madness says
Excellent, Kristin! Sounds great!
Reply
Traci says
Lamb vindaloo was fabulous
Followed the recipe completely
Definitely will make it againReply
Michael Hultquist - Chili Pepper Madness says
Alright! Love to hear this! Enjoy.
Reply
Jack says
Could you use raw minced ghost peppers, or is it that important for it to be in powder form?
Reply
Michael Hultquist - Chili Pepper Madness says
Jack, absolutely. Raw peppers will give some excellent heat! Let me know how it turns out for you.
Reply
Jeremie says
My own recipe uses garam masala, fenugreek seeds and fresh curry leaves, but I wanted to taste yours.
Rather than olive oil, I prefer to used ghee, for its hazelnut flavor. I used my own smoked ghost pepper powder for the marinade and a fresh serrano.
This is a great recipe, Mike, I love Vindaloo and yours is awesome, spicy and full of flavors!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie. I'll have to try yours as well!
Reply
