Lamb Vindaloo Recipe
Boneless Lamb & potatoes, cooked in a zesty, tangy curry sauce
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Ingredients
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Main Ingredients
Spices & Seasoning
Other Ingredients
Method
Preparation
- 1
Marinate the Lamb
In a bowl, combine the lamb cubes with salt, turmeric powder, red chili powder, and vinegar. Mix well and let it marinate for at least 30 minutes.
- 2
Prepare the Vegetables
While the lamb is marinating, prepare the potatoes by peeling and dicing them into bite-sized pieces.
Cooking
- 3
- 4
Add Garlic and Ginger
Stir in the minced garlic and ginger, and cook for an additional 2-3 minutes until fragrant.
- 5
Cook the Lamb
Add the marinated lamb to the pot and cook until it is browned on all sides.
- 6
Add Spices
Stir in the cumin seeds, coriander powder, and garam masala. Mix well and cook for 2-3 minutes to allow the spices to release their flavors.
- 7
Add Tomato Puree and Water
Pour in the tomato puree and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- 8
- 9
Serve
Once the potatoes are cooked through and the sauce has thickened, remove from heat. Serve hot with rice or naan.