Lamb Vindaloo
This spicy lamb vindaloo is inspired by the more traditional Goan Pork Vindaloo. For maximum flavour, allow the lamb to marinate for at least 2 hours, preferably overnight.
How long will it take?
1 ¾ hours, plus marinating time.
What’s the serving size?
Serves 4
What do I need?
For the marinade
- 3 red chillies, roughly chopped
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp black cardamom seeds
- 1 tsp fenugreek seeds
- 2 ½ cm piece of cassia bark
- 10 black peppercorns
- ½ tsp dried turmeric
- 4 green chillies, diced
- 100 mL red wine vinegar
- 2 tbsp brown sugar
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
Other ingredients
- 800 g diced lamb leg
- 3 tbsp canola oil, divided
- 6 cloves garlic, chopped
- 1 tsp brown mustard seeds
- 10 curry leaves
- 2 brown onions, finely chopped
- Pinch of salt
- 400 g tomatoes, chopped
- 1 tsp chilli powder
- 2 bay leaves
- Juice of 1 lime
How do I make it?
- Place cumin, coriander, cardamom, and fenugreek seeds in a frying pan over medium heat with cassia bark and peppercorns. Roast for a couple of minutes until the spices are fragrant but not smoking.
- Remove from heat and set aside to cool slightly. When cooled add to a food processor and blend to a fine powder. Add turmeric powder, red chillies, green chillies, red wine vinegar, brown sugar, ginger and garlic and blend to make a smooth paste.
- Put the diced lamb in a large bowl and add marinade, then stir well to coat the lamb.
- Leave to marinate overnight or for a minimum of 2 hours.
- When ready to cook, heat 2 tbsp canola oil in a large frying pan over low heat.
- Add the chopped garlic and allow to cook gently for 5 minutes, or until it is soft and lightly browned. Remove garlic from the pan and set aside.
- Increase heat to medium high and return the pan to the cooktop. Add remaining canola oil and heat until the oil is beginning to shimmer.
- Add mustard seeds and when they begin to crackle, add the curry leaves. Fry for about 30 seconds or until the curry leaves are very fragrant, then add chopped onions.
- Fry onions, mustard seeds and curry leaves for 5 minutes or until the onions are soft and translucent. Sprinkle a pinch of salt over the onions to release moisture.
- Add chopped tomatoes, chilli powder, bay leaves, lamb and marinade to the pan and add enough water to just cover.
- Leave to simmer for 1 ½ hours or until the lamb is very tender.
- Stir in cooked garlic, then squeeze lime juice over the top and serve.
