Jul 14 2026
Restaurants›Cornish Pasty Co›Lamb Vindaloo Recipe

Lamb Vindaloo Recipe

Inspired by Cornish Pasty Co
Time1h 30m
Serves3

Curried cauliflower, broccoli, green bell pepper, and potatoes in a spicy vindaloo sauce with a side of tahini.

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Ingredients

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Vindaloo Sauce & Marinade

Vegetables & Potatoes

Cooking Fats & Liquids

Finishes & Garnish

Tahini Side

Method

Vindaloo Sauce & Marinade

  1. 1

    Prepare marinade

    In a large bowl, combine yogurt, white wine vinegar, minced garlic, grated ginger, vindaloo paste, ground cumin, ground coriander, smoked paprika, turmeric, red chili powder, salt, and black pepper. Whisk until smooth.

  2. 2

    Marinate lamb

    Add the lamb cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Vegetables & Potatoes

  1. 3

    Prep vegetables

    While lamb is marinating (or 30 minutes before cooking), wash and cut the potatoes into 1-inch pieces. Trim and separate cauliflower and broccoli into bite-sized florets. Core and cut the green bell pepper into 1-inch pieces. Slice the onion thinly.

  2. 4

    Par-cook potatoes

    Place the potato pieces in a pot, cover with cold water, add a pinch of salt, bring to a simmer, and cook until just tender when pierced with a knife (about 8–10 minutes). Drain and set aside. This ensures potatoes cook through in the sauce without overcooking the vegetables.

Cooking Fats & Main Cooking

  1. 5

    Brown the lamb

    Heat 2 tablespoons vegetable oil or ghee in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Working in a single layer (do not overcrowd), sear marinated lamb cubes for 2–3 minutes per side until browned. Transfer browned pieces to a plate and repeat if necessary. Set browned lamb aside.

  2. 6

    Soften aromatics

    Reduce heat to medium, add remaining 1 tablespoon oil to the pan. Add sliced onion and cook 4–5 minutes until softened and beginning to brown. Stir in tomato paste and cook 1 minute to deepen flavor.

  3. 7

    Combine and simmer

    Return browned lamb and any accumulated juices to the pot. Add the par-cooked potatoes, pour in 1 cup water or stock, stir to combine, scraping up any fond from the bottom. Bring to a gentle simmer, cover, and cook until lamb is nearly tender, about 25–30 minutes (depending on cube size). Stir occasionally and add a splash of water if sauce becomes too thick.

Vegetable Finish

  1. 8

    Add quick-cooking vegetables

    When lamb is tender and potatoes are almost done, add cauliflower, broccoli, and green bell pepper to the pot. Stir gently to submerge in sauce. Cover and cook 6–8 minutes until vegetables are tender-crisp. If you prefer softer vegetables, cook an extra 2–3 minutes.

  2. 9

    Adjust seasoning

    Taste the sauce and adjust salt, acidity, or heat as needed — add a splash of vinegar or a pinch of salt, or more chili powder for heat. If sauce is too thin, simmer uncovered 3–5 minutes to reduce; if too thick, add 2–4 tablespoons water or stock.

Tahini Side

  1. 10

    Make tahini sauce

    While the vindaloo finishes, whisk together tahini, plain yogurt (or water), lemon juice, minced garlic, ground cumin (optional), and salt in a small bowl. Add warm water 1 tablespoon at a time until sauce reaches a pourable consistency (about 2 tablespoons). Taste and adjust lemon or salt.

Finishes & Serving

  1. 11

    Finish and garnish

    Once vegetables are cooked to your liking and lamb is tender, remove from heat. Stir in chopped cilantro. Let rest 5 minutes to meld flavors.

  2. 12

    Serve

    Spoon lamb vindaloo into bowls or a serving dish and serve with tahini sauce on the side and lime wedges. Serve with steamed rice or flatbread if desired.

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