Spicy Lamb Vindaloo Authentic Indian curry dish w aromatic spices Tender lamb in a fiery tangy sauce Flavorful Indian cuisine tech
Ingredients
Scale
1 lb (500g) boneless lamb, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder (adjust to taste)
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1 cup (240ml) tomato puree or crushed tomatoes
1/2 cup (120ml) water or broth
2 tablespoons red wine vinegar
1 tablespoon brown sugar (optional)
Chopped cilantro for garnish (optional)
Instructions
Start by trimming any excess fat from the lamb and cut it into 1-inch cubes. This will help the lamb cook evenly and absorb the flavorful spices. Pat the lamb dry with paper towels to ensure it browns nicely in the pan.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté until it’s translucent and lightly golden, about 5-7 minutes. Then, stir in the minced garlic and grated ginger, and cook for an additional 2 minutes, taking care not to burn the garlic.
Next, add the garam masala, cumin, coriander, chili powder, turmeric, and black pepper to the pan. Stir the spices continuously for about 1 minute to release their aroma and toast them slightly, which will deepen the flavor of the dish.
Add the cubed lamb to the pan and sear it on all sides, about 2-3 minutes per side, until it’s nicely browned. This step helps to lock in the juices and develop a rich, caramelized crust on the meat.
Pour in the tomato puree or crushed tomatoes, along with the water or broth, red wine vinegar, and brown sugar (if using). Stir to combine all the ingredients, then bring the mixture to a boil. Reduce the heat to low, cover the pan, and let the curry simmer for 60-70 minutes, or until the lamb is tender and the flavors have melded together.
Once the lamb vindaloo is cooked, taste and adjust the seasoning as needed, adding more salt, pepper, or even a touch of sugar to balance the flavors. Garnish with freshly chopped cilantro, if desired. Serve the lamb vindaloo over basmati rice, with naan bread, or alongside your favorite Indian-style sides.
