Lamb Vindaloo

Name: Lamb Vindaloo
Total time: 11 h 26 min
Yield: 4 servings
Ingredients: 12 piece Dried Kashmiri chillies; 100 ml Water; 1 tsp Mustard seeds; 2 tsp Cumin seeds; 2 tsp coriander seeds; 1 tsp Black peppercorns; 6 piece Cloves; 4 piece Green cardamom pods; 1 piece Cinnamon stick; 8 clove Garlic; 40 g Ginger; 60 ml White wine vinegar; 1 tsp Ground turmeric; 800 g Lamb shoulder; 1 tsp Salt; 300 g Red onion; 60 ml Vegetable oil; 300 g Plum tomatoes; 1 tsp Salt; 100 ml Water

11 hr 26 min · 1 hr 26 min active · makes ~1.85 kg · Medium

Lamb Vindaloo with mustard seeds, coriander, and warm spices creates a complex, aromatic curry with layered heat and depth.

See more →

Lamb Vindaloo

Lamb Vindaloo with mustard seeds, coriander, and warm spices creates a complex, aromatic curry with layered heat and depth.

See more →

TOTAL TIME

11 hr 26 min

ACTIVE TIME

1 hr 26 min

QUANTITY

~1.85 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/16

Ingredients

0/18 gathered · 4 servings

12piece

200ml

1tsp

2tsp

1tsp

6piece

4piece

1piece

8clove

40g

60ml

1tsp

800g

2tsp

300g

60ml

300g

#	Quantity	Notes	State
1	12piece	—	—
2	200ml	—	—
3	1tsp	—	—
4	2tsp	—	—
5	2tsp	—	—
6	1tsp	—	—
7	6piece	—	—
8	4piece	—	—
9	1piece	—	—
10	8clove	—	—
11	40g	—	—
12	60ml	—	—
13	1tsp	—	—
14	800g	—	—
15	2tsp	—	—
16	300g	—	—
17	60ml	—	—
18	300g	—	—

Tools

18 items

Serveware

1 item

Procedure

49 steps

1 of 49

Put the dried chillies into a small bowl.

Dried Kashmiri chillies · 12 piece

⏱ 10s

ResultKashmiri dried red chilli

2 of 49

Pour enough hot water over the chillies to cover them and leave to soak for 20 minutes until soft.

Water · 100 ml

⏱ 20 min

ResultKashmiri dried red chilli and water

3 of 49

Leave the chillies to soak until they are plump and completely softened.

⏱ 20 min

ResultSoaked chilliesused in step 20

4 of 49

Add the mustard seeds to a dry small frying pan.

Mustard seeds · 1 tsp

⏱ 10s

ResultMustard seeds

5 of 49

Add the cumin seeds to the pan.

Cumin seeds · 2 tsp

⏱ 10s

ResultMustard seeds and cumin seeds

6 of 49

Add the coriander seeds to the pan.

Coriander seeds · 2 tsp

⏱ 10s

ResultMustard seeds and cumin seeds and coriander seeds

7 of 49

Add the black peppercorns to the pan.

Black peppercorns · 1 tsp

⏱ 10s

ResultMustard seed and cumin seed mixture

8 of 49

Add the cloves to the pan.

Cloves · 6 piece

⏱ 10s

ResultMustard seed and cumin seed mixture

9 of 49

Add the cardamom pods to the pan.

Green cardamom pods · 4 piece

⏱ 10s

ResultMustard seed and cumin seed mixture

10 of 49

Add the cinnamon stick to the pan.

Cinnamon stick · 1 piece

⏱ 10s

ResultMustard seed and cumin seed mixture

11 of 49

Toast the spices over a medium heat, shaking the pan frequently, until they are fragrant and a shade darker — about 90 seconds — then tip them off the heat immediately.

⏱ 1 min 30s

ResultToasted spices

12 of 49

Tip the toasted spices into a small bowl and leave to cool for a minute.

Toasted spices · step 11

⏱ 1 min

ResultToasted spices

13 of 49

Grind the toasted spices to a fine powder in a spice grinder.

⏱ 30s

ResultGround spicesused in step 23

14 of 49

Peel the garlic cloves.

Garlic · 8 clove

⏱ 1 min

ResultPeeled garlic cloves

15 of 49

Roughly chop the peeled garlic cloves.

Peeled garlic cloves · step 14

⏱ 20s

ResultRoughly chopped garlic

16 of 49

Scrape the chopped garlic into the blender.

Roughly chopped garlic · step 15

⏱ 10s

ResultRoughly chopped garlic

17 of 49

Scrape the skin off the ginger with the back of a paring knife.

Ginger · 40 g

⏱ 30s

ResultPeeled ginger

18 of 49

Roughly chop the peeled ginger into small pieces.

Peeled ginger · step 17

⏱ 20s

ResultRoughly chopped ginger

19 of 49

Add the chopped ginger to the blender.

Roughly chopped ginger · step 18

⏱ 10s

ResultRoughly chopped garlic and roughly chopped ginger

20 of 49

Tip the soaked chillies and their soaking water into the blender.

Soaked chillies · step 3

⏱ 10s

ResultSoaked chillies and roughly chopped garlic and roughly chopped ginger

21 of 49

Pour the white wine vinegar into the blender.

White wine vinegar · 60 ml

⏱ 10s

ResultSoaked chilly and roughly chopped garlic mixture

22 of 49

Add the ground turmeric to the blender.

Ground turmeric · 1 tsp

⏱ 10s

ResultSoaked chilly and roughly chopped garlic mixture

23 of 49

Add the ground toasted spices to the blender.

Ground spices · step 13

⏱ 10s

ResultSoaked chilly and roughly chopped garlic mixture

24 of 49

Blend everything on high speed until you have a completely smooth, deep-red paste, scraping down the sides once if needed.

⏱ 1 min

ResultVindaloo pasteused in step 29

25 of 49

Trim the lamb shoulder of any excess hard fat, leaving a little for flavour.

Lamb shoulder · 800 g

⏱ 1 min

ResultTrimmed lamb shoulder

26 of 49

Cut the trimmed lamb into roughly 4 cm chunks.

Trimmed lamb shoulder · step 25

⏱ 2 min

ResultLamb shoulder chunks

27 of 49

Transfer the lamb chunks into a large bowl.

Lamb shoulder chunks · step 26

⏱ 10s

ResultLamb shoulder chunks

28 of 49

Add the salt to the lamb.

Salt · 1 tsp

⏱ 10s

ResultLamb shoulder chunks and salt

29 of 49

Pour the vindaloo paste over the lamb and salt.

Vindaloo paste · step 24

⏱ 15s

ResultVindaloo paste and lamb shoulder chunks and salt

30 of 49

Use your hands to massage the paste thoroughly into every piece of lamb so each chunk is well coated.

⏱ 1 min 30s

ResultPaste-coated lamb

31 of 49

Cover the bowl tightly with cling film.

⏱ 10s

32 of 49

Place the bowl in the refrigerator to marinate.

⏱ 10s

ResultPaste-coated lamb

33 of 49

Leave the lamb to marinate for at least 8 hours, or overnight, so the paste penetrates the meat.

⏱ 8 hr

ResultMarinated lamb

34 of 49

Remove the lamb from the refrigerator and leave it at room temperature for 30 minutes before cooking.

⏱ 30 min

ResultMarinated lamb

35 of 49

Allow the marinated lamb to sit at room temperature so it cooks more evenly.

⏱ 30 min

ResultRoom-temperature lambused in step 42

36 of 49

Halve the red onions through the root and peel away the papery skin.

Red onion · 300 g

⏱ 30s

ResultPeeled red onion

37 of 49

Finely chop the peeled onion halves into small, even pieces.

Peeled red onion · step 36

⏱ 1 min

ResultFinely chopped red onionused in step 40

38 of 49

Pour the vegetable oil into a large heavy-based saucepan.

Vegetable oil · 60 ml

⏱ 10s

ResultVegetable oil

39 of 49

Place the pan over a medium-high heat and warm the oil until it shimmers.

⏱ 1 min

ResultHot oil

40 of 49

Add the finely chopped onion to the hot oil.

Finely chopped red onion · step 37

⏱ 10s

ResultFinely chopped red onion and hot oil

41 of 49

Fry the onion, stirring frequently, for 10–12 minutes until it is deep golden and beginning to catch at the edges.

⏱ 12 min

ResultGolden onion

42 of 49

Add all the marinated lamb and its paste to the pan.

Room-temperature lamb · step 35

⏱ 15s

ResultRoom-temperature lamb and golden onion

43 of 49

Stir the lamb into the onion and cook over high heat for 4–5 minutes, turning the pieces, until the paste is fragrant and the lamb is coloured on the outside.

⏱ 5 min

ResultSeared lamb

44 of 49

Roughly chop the plum tomatoes into large chunks.

Plum tomatoes · 300 g

⏱ 1 min

ResultRoughly chopped plum tomatoes

45 of 49

Add the chopped tomatoes to the pan.

Roughly chopped plum tomatoes · step 44

⏱ 10s

ResultSeared lamb and roughly chopped plum tomatoes

46 of 49

Add the remaining salt to the pan.

Salt · 1 tsp

⏱ 10s

ResultSeared lamb and roughly chopped plum tomatoes and salt

47 of 49

Pour in the water and stir everything together, scraping up any paste stuck to the bottom.

Water · 100 ml

⏱ 10s

ResultSeared lamb and roughly chopped plum tomato mixture

48 of 49

Bring the contents of the pan to a full rolling boil, stirring once.

⏱ 2 min

ResultBoiling vindaloo

49 of 49

Reduce the heat to the lowest setting, put the lid on, and cook for 1 hour 30 minutes, stirring every 20 minutes, until the lamb is completely tender and the sauce is thick and deeply coloured.

⏱ 1 hr 30 min

ResultLamb vindaloo

Total Time11 hr 26 min

#	Product	Action
1	12 piece	Put the dried chillies into a small bowl.⏱ 10sResultKashmiri dried red chilli
2	100 ml	Pour enough hot water over the chillies to cover them and leave to soak for 20 minutes until soft.⏱ 20 minResultKashmiri dried red chilli and water
3	—	Leave the chillies to soak until they are plump and completely softened.⏱ 20 minResultSoaked chilliesused in step 20
4	1 tsp	Add the mustard seeds to a dry small frying pan.⏱ 10sResultMustard seeds
5	2 tsp	Add the cumin seeds to the pan.⏱ 10sResultMustard seeds and cumin seeds
6	2 tsp	Add the coriander seeds to the pan.⏱ 10sResultMustard seeds and cumin seeds and coriander seeds
7	1 tsp	Add the black peppercorns to the pan.⏱ 10sResultMustard seed and cumin seed mixture
8	6 piece	Add the cloves to the pan.⏱ 10sResultMustard seed and cumin seed mixture
9	4 piece	Add the cardamom pods to the pan.⏱ 10sResultMustard seed and cumin seed mixture
10	1 piece	Add the cinnamon stick to the pan.⏱ 10sResultMustard seed and cumin seed mixture
11	—	Toast the spices over a medium heat, shaking the pan frequently, until they are fragrant and a shade darker — about 90 seconds — then tip them off the heat immediately.⏱ 1 min 30sResultToasted spices
12	Toasted spicesstep 11	Tip the toasted spices into a small bowl and leave to cool for a minute.⏱ 1 minResultToasted spices
13	—	Grind the toasted spices to a fine powder in a spice grinder.⏱ 30sResultGround spicesused in step 23
14	8 clove	Peel the garlic cloves.⏱ 1 minResultPeeled garlic cloves
15	Peeled garlic clovesstep 14	Roughly chop the peeled garlic cloves.⏱ 20sResultRoughly chopped garlic
16	Roughly chopped garlicstep 15	Scrape the chopped garlic into the blender.⏱ 10sResultRoughly chopped garlic
17	40 g	Scrape the skin off the ginger with the back of a paring knife.⏱ 30sResultPeeled ginger
18	Peeled gingerstep 17	Roughly chop the peeled ginger into small pieces.⏱ 20sResultRoughly chopped ginger
19	Roughly chopped gingerstep 18	Add the chopped ginger to the blender.⏱ 10sResultRoughly chopped garlic and roughly chopped ginger
20	Soaked chilliesstep 3	Tip the soaked chillies and their soaking water into the blender.⏱ 10sResultSoaked chillies and roughly chopped garlic and roughly chopped ginger
21	60 ml	Pour the white wine vinegar into the blender.⏱ 10sResultSoaked chilly and roughly chopped garlic mixture
22	1 tsp	Add the ground turmeric to the blender.⏱ 10sResultSoaked chilly and roughly chopped garlic mixture
23	Ground spicesstep 13	Add the ground toasted spices to the blender.⏱ 10sResultSoaked chilly and roughly chopped garlic mixture
24	—	Blend everything on high speed until you have a completely smooth, deep-red paste, scraping down the sides once if needed.⏱ 1 minResultVindaloo pasteused in step 29
25	800 g	Trim the lamb shoulder of any excess hard fat, leaving a little for flavour.⏱ 1 minResultTrimmed lamb shoulder
26	Trimmed lamb shoulderstep 25	Cut the trimmed lamb into roughly 4 cm chunks.⏱ 2 minResultLamb shoulder chunks
27	Lamb shoulder chunksstep 26	Transfer the lamb chunks into a large bowl.⏱ 10sResultLamb shoulder chunks
28	1 tsp	Add the salt to the lamb.⏱ 10sResultLamb shoulder chunks and salt
29	Vindaloo pastestep 24	Pour the vindaloo paste over the lamb and salt.⏱ 15sResultVindaloo paste and lamb shoulder chunks and salt
30	—	Use your hands to massage the paste thoroughly into every piece of lamb so each chunk is well coated.⏱ 1 min 30sResultPaste-coated lamb
31	—	Cover the bowl tightly with cling film.⏱ 10s
32	—	Place the bowl in the refrigerator to marinate.⏱ 10sResultPaste-coated lamb
33	—	Leave the lamb to marinate for at least 8 hours, or overnight, so the paste penetrates the meat.⏱ 8 hrResultMarinated lamb
34	—	Remove the lamb from the refrigerator and leave it at room temperature for 30 minutes before cooking.⏱ 30 minResultMarinated lamb
35	—	Allow the marinated lamb to sit at room temperature so it cooks more evenly.⏱ 30 minResultRoom-temperature lambused in step 42
36	300 g	Halve the red onions through the root and peel away the papery skin.⏱ 30sResultPeeled red onion
37	Peeled red onionstep 36	Finely chop the peeled onion halves into small, even pieces.⏱ 1 minResultFinely chopped red onionused in step 40
38	60 ml	Pour the vegetable oil into a large heavy-based saucepan.⏱ 10sResultVegetable oil
39	—	Place the pan over a medium-high heat and warm the oil until it shimmers.⏱ 1 minResultHot oil
40	Finely chopped red onionstep 37	Add the finely chopped onion to the hot oil.⏱ 10sResultFinely chopped red onion and hot oil
41	—	Fry the onion, stirring frequently, for 10–12 minutes until it is deep golden and beginning to catch at the edges.⏱ 12 minResultGolden onion
42	Room-temperature lambstep 35	Add all the marinated lamb and its paste to the pan.⏱ 15sResultRoom-temperature lamb and golden onion
43	—	Stir the lamb into the onion and cook over high heat for 4–5 minutes, turning the pieces, until the paste is fragrant and the lamb is coloured on the outside.⏱ 5 minResultSeared lamb
44	300 g	Roughly chop the plum tomatoes into large chunks.⏱ 1 minResultRoughly chopped plum tomatoes
45	Roughly chopped plum tomatoesstep 44	Add the chopped tomatoes to the pan.⏱ 10sResultSeared lamb and roughly chopped plum tomatoes
46	1 tsp	Add the remaining salt to the pan.⏱ 10sResultSeared lamb and roughly chopped plum tomatoes and salt
47	100 ml	Pour in the water and stir everything together, scraping up any paste stuck to the bottom.⏱ 10sResultSeared lamb and roughly chopped plum tomato mixture
48	—	Bring the contents of the pan to a full rolling boil, stirring once.⏱ 2 minResultBoiling vindaloo
49	—	Reduce the heat to the lowest setting, put the lid on, and cook for 1 hour 30 minutes, stirring every 20 minutes, until the lamb is completely tender and the sauce is thick and deeply coloured.⏱ 1 hr 30 minResultLamb vindaloo
Total Time		11 hr 26 min

Serving

Ladle the lamb vindaloo into a warm serving bowl, making sure each portion gets plenty of sauce. The black peppercorns, cloves and cinnamon stick are there for flavour; don't eat them.

Nutrition

per serving

Estimated · pre-cooking · 90% ingredients covered

Nutrient	Per serving
	479kcal
	43g
	26g
	6g
	17g
	7g
	4g
	1,315mg

Ingredients0/18

Tools0/16

Recipe

Lamb Vindaloo

Lamb Vindaloo with mustard seeds, coriander, and warm spices creates a complex, aromatic curry with layered heat and depth.

What you’ll doYou will toast whole spices and grind them, then blend them with soaked chillies, garlic, ginger and vinegar into a paste. Coat lamb chunks in this paste and marinate for at least 8 hours. Fry onions until deep golden, then add the marinated lamb and sear it, followed by tomatoes and water. Simmer covered on the lowest heat for 90 minutes, stirring every 20 minutes, until the lamb is tender and the sauce thickens and darkens.

Serves4

Total11 hr 26 min

LevelMedium

Ingredients

Dried Kashmiri chillies12 piece
Water200 ml
Mustard seeds1 tsp
Cumin seeds2 tsp
Coriander seeds2 tsp
Black peppercorns1 tsp
Cloves6 piece
Green cardamom pods4 piece
Cinnamon stick1 piece
Garlic8 clove
Ginger40 g
White wine vinegar60 ml
Ground turmeric1 tsp
Lamb shoulder800 g
Salt2 tsp
Red onion300 g
Vegetable oil60 ml
Plum tomatoes300 g

Tools

Small frying panWork surfaceSoaked chillies bowl (small bowl)Ground bowl (small bowl)Large heavy based saucepanChef's knifeLarge bowlCling filmWooden spoonSpice grinderRefrigeratorParing knifeBlenderPeelerLadleServing bowlChopping boardPan lid

Method

Put the dried chillies into a small bowl.

10sSoaked chillies bowl (small bowl)Dried Kashmiri chillies · 12 piece

Pour enough hot water over the chillies to cover them and leave to soak for 20 minutes until soft.

20 minSoaked chillies bowl (small bowl)Water · 100 ml

Leave the chillies to soak until they are plump and completely softened.

Result · Soaked chillies · used in step 20

20 minSoaked chillies bowl (small bowl)

Add the mustard seeds to a dry small frying pan.

10sSmall frying panMustard seeds · 1 tsp

Add the cumin seeds to the pan.

10sSmall frying panCumin seeds · 2 tsp

Add the coriander seeds to the pan.

10sSmall frying panCoriander seeds · 2 tsp

Add the black peppercorns to the pan.

10sSmall frying panBlack peppercorns · 1 tsp

Add the cloves to the pan.

10sSmall frying panCloves · 6 piece

Add the cardamom pods to the pan.

10sSmall frying panGreen cardamom pods · 4 piece

Add the cinnamon stick to the pan.

10sSmall frying panCinnamon stick · 1 piece

Toast the spices over a medium heat, shaking the pan frequently, until they are fragrant and a shade darker — about 90 seconds — then tip them off the heat immediately.

1 min 30sSmall frying pan

Tip the toasted spices into a small bowl and leave to cool for a minute.

1 minGround bowl (small bowl)Toasted spices · step 11

Grind the toasted spices to a fine powder in a spice grinder.

Result · Ground spices · used in step 23

30sGround bowl (small bowl), Spice grinder

Peel the garlic cloves.

1 minChopping board, Chefs knifeGarlic · 8 clove

Roughly chop the peeled garlic cloves.

20sChopping board, Chefs knifePeeled garlic cloves · step 14

Scrape the chopped garlic into the blender.

10sBlenderRoughly chopped garlic · step 15

Scrape the skin off the ginger with the back of a paring knife.

30sChopping board, Paring knifeGinger · 40 g

Roughly chop the peeled ginger into small pieces.

20sChopping board, Chefs knifePeeled ginger · step 17

Add the chopped ginger to the blender.

10sBlenderRoughly chopped ginger · step 18

Tip the soaked chillies and their soaking water into the blender.

10sBlenderSoaked chillies · step 3

Pour the white wine vinegar into the blender.

10sBlenderWhite wine vinegar · 60 ml

Add the ground turmeric to the blender.

10sBlenderGround turmeric · 1 tsp

Add the ground toasted spices to the blender.

10sBlenderGround spices · step 13

Blend everything on high speed until you have a completely smooth, deep-red paste, scraping down the sides once if needed.

Result · Vindaloo paste · used in step 29

1 minBlender

Trim the lamb shoulder of any excess hard fat, leaving a little for flavour.

1 minChopping board, Chefs knifeLamb shoulder · 800 g

Cut the trimmed lamb into roughly 4 cm chunks.

2 minChopping board, Chefs knifeTrimmed lamb shoulder · step 25

Transfer the lamb chunks into a large bowl.

10sLarge bowlLamb shoulder chunks · step 26

Add the salt to the lamb.

10sLarge bowlSalt · 1 tsp

Pour the vindaloo paste over the lamb and salt.

15sLarge bowlVindaloo paste · step 24

Use your hands to massage the paste thoroughly into every piece of lamb so each chunk is well coated.

1 min 30sLarge bowl

Cover the bowl tightly with cling film.

10sLarge bowl, Cling film

Place the bowl in the refrigerator to marinate.

10sLarge bowl, Refrigerator

Leave the lamb to marinate for at least 8 hours, or overnight, so the paste penetrates the meat.

8 hrLarge bowl

Remove the lamb from the refrigerator and leave it at room temperature for 30 minutes before cooking.

30 minLarge bowl, Refrigerator

Allow the marinated lamb to sit at room temperature so it cooks more evenly.

Result · Room-temperature lamb · used in step 42

30 minLarge bowl

Halve the red onions through the root and peel away the papery skin.

30sChopping board, Chefs knifeRed onion · 300 g

Finely chop the peeled onion halves into small, even pieces.

Result · Finely chopped red onion · used in step 40

1 minChopping board, Chefs knifePeeled red onion · step 36

Pour the vegetable oil into a large heavy-based saucepan.

10sLarge heavy based saucepanVegetable oil · 60 ml

Place the pan over a medium-high heat and warm the oil until it shimmers.

1 minLarge heavy based saucepan

Add the finely chopped onion to the hot oil.

10sLarge heavy based saucepanFinely chopped red onion · step 37

Fry the onion, stirring frequently, for 10–12 minutes until it is deep golden and beginning to catch at the edges.

12 minLarge heavy based saucepan, Wooden spoon

Add all the marinated lamb and its paste to the pan.

15sLarge heavy based saucepanRoom-temperature lamb · step 35

Stir the lamb into the onion and cook over high heat for 4–5 minutes, turning the pieces, until the paste is fragrant and the lamb is coloured on the outside.

5 minLarge heavy based saucepan

Roughly chop the plum tomatoes into large chunks.

1 minChopping board, Work surface, Chefs knifePlum tomatoes · 300 g

Add the chopped tomatoes to the pan.

10sLarge heavy based saucepanRoughly chopped plum tomatoes · step 44

Add the remaining salt to the pan.

10sLarge heavy based saucepanSalt · 1 tsp

Pour in the water and stir everything together, scraping up any paste stuck to the bottom.

10sLarge heavy based saucepanWater · 100 ml

Bring the contents of the pan to a full rolling boil, stirring once.

2 minLarge heavy based saucepan

Reduce the heat to the lowest setting, put the lid on, and cook for 1 hour 30 minutes, stirring every 20 minutes, until the lamb is completely tender and the sauce is thick and deeply coloured.

1 hr 30 minLarge heavy based saucepan, Pan lid

Ladle the lamb vindaloo into a warm serving bowl, making sure each portion gets plenty of sauce. The black peppercorns, cloves and cinnamon stick are there for flavour; don't eat them.

Result · Lamb vindaloo

30sServing bowl, LadleLamb vindaloo · step 49

Printed 7 October 2026