This lamb vindaloo is a delectable and robust curry that comes together quickly, offering a bold and fiery taste with a perfect touch of vinegar-based tanginess. When it comes to Indian curries, we have a few top choices in our repertoire, including butter chicken, vegetable korma, and this remarkable lamb vindaloo.
What is lamb vindaloo? It’s an Indian curry featuring lamb chunks and assorted vegetables, cooked in a spicy and tangy vindaloo sauce infused with chilis, curry paste, and a medley of spices like ginger and garlic. Preparing it at home has its advantages:
- Bursting with Vibrant Flavors: Vindaloo curry is a fantastic way to infuse a simple cut of lamb with bright and enticing flavors.
- Customizable Spice Level: You can adjust the spiciness by varying the amount of vindaloo paste and green chilis.
- Perfect for Meal Prep: Whip up a large batch of lamb vindaloo and enjoy it for lunch or dinner throughout the week.
For those who find themselves with a lamb leg and wonder how to make the most of it, this lamb vindaloo recipe is a fantastic choice, offering an exciting level of heat and remarkable simplicity.
The main ingredient is the vindaloo paste, obtainable online or in Indian or Asian grocery stores. Here’s the complete list of ingredients for this recipe:
- Lamb: Opt for lamb leg or chops, cut into bite-size pieces.
- Onions: Sliced.
- Potatoes: Cubed.
- Tomatoes: Quartered.
- Garlic and ginger: For added flavor.
- White vinegar: Introduces acidity and brightness to the curry.
- Ghee or butter: For sautéing the onions.
- Vindaloo curry paste: Typically contains ground spices, red chili, and ginger.
- Green chili: For a spicy kick.
- Water or vegetable broth: Used to boil all ingredients and create a flavorful sauce.
The preparation process is quite straightforward:
- Marinate the lamb: Blend garlic, ginger, white vinegar, green chilis, and tomatoes until smooth. Transfer this mixture to a bowl, add the chopped lamb and vindaloo paste, and thoroughly coat the lamb with the marinade.
- Cook the curry: Use ghee or butter in a Dutch oven or deep pot. Sauté the sliced onions until tender. Add the marinated lamb, pour in water or broth, and bring it to a boil. Add the potatoes and simmer the dish uncovered for 40-45 minutes until the potatoes are tender and the sauce thickens. Serve the curry in bowls, garnished with fresh parsley.
Tips for the best results:
- Marinate the lamb in the vindaloo sauce for maximum flavor, ideally for up to 24 hours.
- If the curry turns out spicier than expected, a splash of coconut milk can balance the heat.
- If you lack vindaloo paste, consider making it at home by blending dried red chilies with garlic, ginger, tamarind, vinegar, cumin, cinnamon, black pepper, and other spices of your choice.
- Enhance the curry with chopped fresh coriander for added color and refreshing flavor.
For storage:
- Store leftovers in the fridge, covered, for up to 5 days. Reheat on the stove over low-medium heat.
- Freeze any remaining portions in an airtight container for up to 4 months.
Some frequently asked questions:
- The term “curry” refers to a South Asian dish that includes a variety of meats and vegetables in a rich sauce containing a wide range of spices like cumin, turmeric, coriander, and cinnamon. Vindaloo is a type of curry.
- While vindaloo is notably spicy, there are even hotter curries, such as naga, phaal, bhut jolokia curry, and the widower curry, which is considered the hottest, measuring 6,000,000 SHU.
- Lamb vindaloo is a spicy curry with a tangy and vinegary taste, complemented by mild sweetness from caramelized onions and tomatoes.
