🇮🇳 India recipe
Lamb Vindaloo
Vindaloo is a fiery Goan curry with Portuguese colonial roots, its name derived from the Portuguese 'carne de vinha d'alhos' (meat in wine and garlic). The dish was transformed in Goa with the addition of local chilies, spices, and palm vinegar. True vindaloo is not merely hot; it is a complex interplay of heat, sourness, sweetness, and warmth that builds with each bite.
Prep30 mins + 2 hrs marination
Cook2 hrs
Serves4
Difficultyhard
Ingredients
- 1kg boneless lamb leg or shoulder, cut into 4cm cubes
- 8-10 dried Kashmiri red chilies, deseeded and soaked in warm water
- 6 cloves garlic
- 2 tablespoons fresh ginger, roughly chopped
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 0.5 teaspoon black peppercorns
- 6 whole cloves
- 1 cinnamon stick (3cm)
- 1 teaspoon mustard seeds
- 4 tablespoons white vinegar (or toddy vinegar)
- 2 large onions, finely chopped
- 1 tablespoon jaggery or brown sugar
- 3 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- Salt to taste
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 450
- Protein
- 40 g
- Carbs
- 12 g
- Fat
- 26 g
