Lamb Vindaloo

Recipe prepared by Kita Roberts | Serves 6 | Prep: 1hr. 30 mins. | Cook: 2hrs. 15 mins. | Rest: 10 mins.

This recipe is for those who take their vindaloo seriously. It's fiery but balanced, tangy, and so flavorful you can't put your fork down. This is the real deal. Enjoy it with a side of basmati rice, naan bread, and cooling raita.

Instructions

1. Soak dried chiles in hot water for 10 minutes, then drain. Blend chiles, garlic, ginger, cumin, coriander, turmeric, red chili powder, garam masala, salt, vinegar, and sugar until smooth and thick. Add water a tablespoon at a time if needed.

2. Toss lamb with the paste until fully coated. Cover and refrigerate at least 1 hour, or overnight for best results.

3. Heat oil in a heavy pot over medium. Add onion and salt. Cook 12–15 minutes, stirring often, until deeply golden and caramelized.

4. Add marinated lamb to the pot. Cook 5–7 minutes, turning occasionally, until the outside is lightly seared and no longer raw-looking.

5. Add 1 cup water. Bring to a simmer, cover, and cook on low for 60–90 minutes, stirring every 20 minutes, until lamb is fork-tender. Uncover for the last 15–20 minutes to thicken the sauce.

6. Remove from heat. Rest 10 minutes. Taste and adjust salt. Garnish with cilantro and serve with lemon wedges.

Ingredients

For the Vindaloo Paste

• 8-10 whole dried red chiles, stems removed

• 6-8 cloves garlic

• 1 inch fresh ginger

• 2 teaspoons cumin seeds

• 2 teaspoons coriander seeds

• ½ teaspoon ground turmeric

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• 1 teaspoon kosher salt

• ½ cup white vinegar

• 1 tablespoon brown sugar

• ¼ cup water, as needed to blend

For the Curry

• 2 lbs lamb leg, trimmed and cut into 1½-inch pieces

• 2 tablespoons vegetable oil

• 1 medium yellow onion, finely chopped

• ½ teaspoon kosher salt

• 1 cup water

• Chopped cilantro, to garnish

• Lemon wedges, to serve

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This recipe originally appeared on GirlCarnivore.com/lamb-vindaloo/.