60min 2 ppl
Lamb Vindaloo
120 minutes
2 people
Hard
120 min · 12 steps
Hard: over 60 min or 12+ steps
450 kcalper person
Protein 42g
Carbs 10g
Fats 28g
About this dish
Fiery, tangy lamb braised in the Goan vindaloo tradition — dried chillies and malt vinegar create the dish's characteristic sour-hot punch, with tender slow-cooked lamb absorbing every element of the boldly spiced paste.
Allergy Info
Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Cloves3
- Fresh Ginger12.5 g
- Onionlarge, finely diced0.5
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Lamb Shoulderboneless, cut into 4cm chunks350 g
Tins & Jars
- Tomato Purée0.5 tbsp
Dried Goods
- Water125 ml
- Sugar0.5 tsp
Spices & Seasonings
- Dried Kashmiri Chilliesdeseeded and soaked in 2 tbsp malt vinegar for 30 minutes4
- Cumin Seeds0.5 tsp
- Black Peppercorns0.5 tsp
- Ground Turmeric0.25 tsp
- Ground Cinnamon0.25 tsp
- Cloves1.5
- Green Cardamom Podsseeds only2
- Saltto taste
Oils & Condiments
- Malt Vinegarfor paste1 tbsp
- Vegetable Oil1.5 tbsp
Utensils
- blender
- large heavy casserole with lid
- chef's knife
- chopping board
- mixing bowl
- wooden spoon
- meat thermometer
- measuring spoons
- measuring jug
Method
1
Soak the deseeded Kashmiri chillies in 2 tbsp malt vinegar for 30 minutes to soften.
Approx. 30 minutes
2
Peel the garlic and ginger. Cut the lamb shoulder into 4cm chunks. Finely dice the onion. Roughly chop the coriander. Crack open the cardamom pods and remove the seeds.
Approx. 10 minutes
3
Blend all vindaloo paste ingredients, including the soaked chillies with their vinegar, garlic, ginger, cumin seeds, black peppercorns, turmeric, cinnamon, cloves, cardamom seeds and 1 tbsp malt vinegar, to a smooth paste.
Approx. 5 minutes
4
Coat the lamb thoroughly with the paste, cover, and refrigerate for at least 4 hours to marinate.
Approx. 240 minutes
5
Heat the oil in a large heavy casserole over high heat. Remove the lamb from the marinade (reserve the marinade) and sear in batches for 3–4 minutes until browned on all sides. Transfer to a plate.
Approx. 10 minutes
6
Add the diced onion to the same pan and cook over medium heat for 12 minutes until deep golden, stirring often.
Approx. 12 minutes
7
Stir in the tomato purée and reserved marinade paste. Cook for 3 minutes, stirring constantly, until fragrant.
Approx. 3 minutes
8
Return the seared lamb to the pan. Add 125ml water and the sugar. Stir well to combine.
Approx. 2 minutes
9
Bring to a boil, then reduce heat to very low, cover, and simmer for 1 hour 10 minutes until the lamb is very tender. Check that the internal temperature reaches 70°C using a meat thermometer.
Approx. 70 minutes
10
Remove the lid and cook for 10 minutes until the sauce reduces to a thick, dark gravy.
Approx. 10 minutes
11
Season with salt to taste.
Approx. 1 minutes
12
Serve garnished with fresh chopped coriander.
Approx. 1 minutes
