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Lamb Vindaloo served in spicy sauce
Mouthwatering and spicy vindaloo dish

Spicy Lamb Vindaloo

Author: Flavelo
Recipes Main Courses
The fiery heritage of Goa's beaches, where the Portuguese sailors' vinegar meat dish met Indian spices. Vindaloo is not just about heat, but the exciting balance between the acidity of vinegar and the depth of spices. A dish that awakens the senses!
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Indian (Goan)

Ingredients

Equipment Needed

  • Heavy-bottomed pot
  • Chopper (for paste)

Instructions

1 ✓

Marinate the meat with vinegar and salt.

Tip: Vinegar helps loosen meat fibers, making it more tender (tenderization).
2 ✓

Make a spice paste from garlic, ginger, and spices, then sauté in oil.

Tip: Roasting the paste ('bhunao') deepens flavors and removes rawness.
3 ✓

Add the meat, sear it, then pour in water and cook until tender.

Tip: In an acidic environment, meat tenderizes harder, be patient!

Recipe FAQ

It turned out too sour, what should I do?
A pinch of sugar or caramelized onion balances the vinegar.

Ingredients

  • 1 lb Lamb (cubed)
  • 3 tbsp Apple Cider Vinegar
  • 6 cloves Garlic
  • 1.5 inch Ginger
  • 1 tsp Cayenne Pepper (to taste)
  • 2 whole Onions
  • 2 tbsp Tomato Paste