Lamb Vindaloo (goan Style) Recipe

Lamb Vindaloo Directions

1. 1

   Marinate the Lamb

   In a large bowl, combine the cubed lamb, turmeric powder, red chili powder, garlic cloves, ginger, and coconut vinegar. Mix thoroughly, ensuring the lamb is well-coated. Cover and refrigerate for at least 4 hours, ideally overnight.

2. 2

   Prepare the Spice Mix

   In a dry skillet over medium heat, toast the mustard seeds, cumin seeds, black peppercorns, cardamom pods, and cinnamon stick until fragrant. This should take about 3-4 minutes. Remove from heat and let cool, then grind into a fine powder using a spice grinder.

3. 3

   Sauté Onions

   In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes. Stir occasionally to prevent burning.

4. 4

   Cook the Lamb

   Add the marinated lamb to the pot along with the prepared spice mix, bay leaves, and diced potatoes. Stir well to combine. Cook for 5 minutes, allowing the lamb to brown slightly.

5. 5

   Add Liquid

   Pour in enough water to cover the lamb and potatoes, about 500 ml. Add salt to taste. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.

6. 6

   Finish the Dish

   Add the slit green chilies during the last 10 minutes of cooking. Check for seasoning and adjust salt if necessary. Once done, remove from heat, stir in chopped cilantro, and let rest for 5 minutes before serving.

7. 7

   Serve

   Serve hot with steamed rice or naan, garnished with additional fresh cilantro.