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Lamb Vindaloo Recipe
4.8 from 24 votes

Lamb Vindaloo Recipe

This lamb vindaloo recipe is a fiery Indian curry dish of spicy, tangy lamb simmered in vindaloo spices, so easy to make and adjust to your heat and spice preference. I make mine extra spicy.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
Calories: 565 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 pounds lamb leg or shoulder, chopped into 1 inch cubes, boneless
  • 2 tablespoons olive oil
  • 1 yellow onion chopped, small
  • 2 Serrano peppers chopped, or use Indian peppers if you can obtain them
  • 1 tablespoon tomato paste
  • salt to taste
  • black pepper to taste
  • 1 pound chickpeas canned works fine, drained, cooked
FOR THE MARINADE
  • ½ cup white vinegar
  • 6 cloves garlic minced
  • 2 tablespoon red chili flakes I used ghost pepper flakes for an EXTRA kick, spicy
  • 1 teaspoon paprika
  • 1 teaspoon ginger
  • 1 teaspoon Coriander
  • 1 teaspoon Turmeric
  • 1 teaspoon mustard powder
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • rice cooked rice, fresh herbs, extra chili flakes, for serving
  • herbs
  • chili flakes

Instructions

    Cup of Yum
  1. Add the lamb to a large bowl.
  2. Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the lamb and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
  3. Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
  4. Add the lamb with the marinade and cook another 5 minutes to nicely brown up the pieces.
  5. Add the tomato paste and cook another minute, stirring.
  6. Add the cooked chickpeas and ½ cup of water (or chicken broth for extra flavor), then stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the lamb is cooked through.
  7. Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!

Notes

  • NOTES: This is definitely a hot and spicy dish, though you can dial back the heat by using milder chili peppers and going easy on the red chili flakes. If you're looking for an even HOTTER version, go with habanero peppers, or fiery ghost peppers, which will REALLY heat things up.

Nutrition Information

Calories 565kcal (28%) Carbohydrates 15g (5%) Protein 29g (58%) Fat 42g (65%) Saturated Fat 16g (80%) Cholesterol 110mg (37%) Sodium 366mg (15%) Potassium 584mg (12%) Fiber 5g (20%) Sugar 1g (2%) Vitamin A 1025IU (21%) Vitamin C 3.8mg (4%) Calcium 69mg (7%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 565

% Daily Value*

Calories 565kcal 28%
Carbohydrates 15g 5%
Protein 29g 58%
Fat 42g 65%
Saturated Fat 16g 80%
Cholesterol 110mg 37%
Sodium 366mg 15%
Potassium 584mg 12%
Fiber 5g 20%
Sugar 1g 2%
Vitamin A 1025IU 21%
Vitamin C 3.8mg 4%
Calcium 69mg 7%
Iron 4.2mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.