• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lamb Vindaloo

  • Recipe Submitted by on

Category: Meat, Indian

 Ingredients List

  • 2 lb Lamb, cubed
  • 2 tb Coriander seed
  • 1 tb Cumin seed
  • 2 lb Tomatoes, crushed
  • 14 Garlic cloves, crushed
  • 6 Bay leaves
  • Ginger (fresh), 2 inches,
  • -finely chopped
  • 1/2 ts Black pepper, ground
  • 1/2 ts Cardamon seed
  • 1/2 ts Cinnamon
  • 1/2 ts Cloves
  • 1/2 ts Cayenne
  • 2 ts Mustard seed, ground
  • 1 tb Turmeric
  • 1 c Wine vinegar
  • 2 md Onions
  • 2 md Potatoes
  • 2 tb Butter


Lightly roast the cumin seed and coriander seed by frying with no oil for a
minute or so, stirring constantly. Grind these and combine them into a
paste with the other spices, the garlic, ginger and the vinegar. Add the
lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing
every few hours as convenient.

Finely chop the onions and potatoes and saute them for 5 minutes in the

Add lamb and spice paste and simmer over low heat for half an hour. The
marinating does add a lot of flavor and makes the meat much more tender.
This can be skipped if need be.


* A spicy hot Indian lamb dish Very loosely based on Dharamjit Singh's
recipe in "Indian Cookery: A Practical Guide." Most restaurants that serve
this dish pronounce it vinDAloo, with the stress on the second syllable.

: Difficulty: easy (though it's easy to burn the spices while roasting
: Time: 1 hour preparation, 1 day marinating, 1 hour cooking.
: Precision: approximate measurement OK.

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