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A bowl of white rice topped with chunks of saucy, lamb vindaloo, garnished with chopped cilantro, with lemon wedges and fresh cilantro on the side.
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Lamb Vindaloo Recipe

Vindaloo is the dish you order to find out if an Indian restaurant actually knows what it's doing. Fiery, tangy, slightly sweet, with lamb that pulls apart in a sauce built on dried chiles and vinegar — this is our from-scratch recipe that clears the bar.
Prep Time1 hour 30 minutes
Resting Time10 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 servings (about ½ lb lamb per person)
Calories: 177kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Vindaloo Paste

  • 8-10 whole dried red chiles stems removed
  • 6-8 cloves garlic
  • 1 inch fresh ginger
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • ½ teaspoon ground turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon kosher salt
  • ½ cup white vinegar
  • 1 tablespoon brown sugar
  • ¼ cup water as needed to blend

For the Curry

  • 2 lbs lamb leg trimmed and cut into 1½-inch pieces
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion finely chopped
  • ½ teaspoon kosher salt
  • 1 cup water
  • Chopped cilantro to garnish
  • Lemon wedges to serve

Instructions

Make the Paste

  • Soak dried chiles in hot water for 10 minutes, then drain. Blend chiles, garlic, ginger, cumin, coriander, turmeric, red chili powder, garam masala, salt, vinegar, and sugar until smooth and thick. Add water a tablespoon at a time if needed.

Marinate the Lamb

  • Toss lamb with the paste until fully coated. Cover and refrigerate at least 1 hour, or overnight for best results.
    A bowl of marinated lamb pieces in reddish-brown sauce, with a bunch of fresh cilantro, a bottle of oil, and a teal cloth nearby on a light surface.

Build the Base

  • Heat oil in a heavy pot over medium. Add onion and salt. Cook 12–15 minutes, stirring often, until deeply golden and caramelized.
    Chopped onions sautéing in a black cast iron pan, with a bunch of cilantro, a bottle of olive oil, and a green cloth nearby.

Add the Lamb

  • Add marinated lamb to the pot. Cook 5–7 minutes, turning occasionally, until the outside is lightly seared and no longer raw-looking.
    Chunks of marinated lamb in a black cast iron pot, with fresh cilantro, a bottle of oil, and a dark green cloth nearby on a light surface.

Simmer

  • Add 1 cup water. Bring to a simmer, cover, and cook on low for 60–90 minutes, stirring every 20 minutes, until lamb is fork-tender. Uncover for the last 15–20 minutes to thicken the sauce.
    A black cast iron pot filled with chunks of lamb in a vindaloo sauce, placed on a beige surface with cilantro, a green cloth, and a bottle of oil nearby.

Rest and Serve

  • Remove from heat. Rest 10 minutes. Taste and adjust salt. Garnish with cilantro and serve with lemon wedges.
    A cast iron skillet filled with lamb vindaloo garnished with chopped cilantro, surrounded by bowls of rice, naan, lemon wedges, and raita.

Notes

  • Kashmiri chiles give the best color-to-heat ratio. Add hotter chiles if you want more fire.
  • Jaggery is the traditional substitute for brown sugar: it's worth seeking out at an Indian grocery if you're planning to make this a lot.
  • Store leftovers in an airtight container in the fridge for up to 4 days; flavor improves overnight.
  • Reheat gently over low heat with a splash of water. Do not boil, or the lamb will toughen. Braised lamb should hit 190–205°F internal for full fall-apart texture.

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 11g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 61mg | Sodium: 658mg | Potassium: 546mg | Fiber: 2g | Sugar: 6g | Vitamin A: 679IU | Vitamin C: 89mg | Calcium: 41mg | Iron: 3mg