Lamb Vindaloo is always what we order when we visit an Indian restaurant. So of course we had to recreate it at home. While dining out is a blast, there's something special about enjoying a fantastic meal in the comfort of our own home. It's not only fun, but it also saves money and allows us to know exactly what goes into our dishes. Plus, this is a really easy-to-make lamb vindaloo recipe.
The spices in this lamb vindaloo recipe create an amazing burst of flavor with each bite, and the tender, boldly seasoned lamb is served with rice and naan that we've lightly brushed with butter and garlic. In my opinion, this homemade Lamb Vindaloo is one of the best I've ever tasted.
We've come up with this awesome lamb vindaloo recipe that might not be traditional, but it's bursting with all the flavors we love in a vindaloo. It's a dish I've always wanted to make at home, and even though I thought it was too hard, we've given it a go several times and we think we've totally nailed the perfect blend of spices!!
First time having Lamb Vindaloo
We love bold flavors and spice, and this Lamb Vindaloo Recipe really hits the spot for us! Whenever we visit an Indian restaurant, we just have to order our all-time favorites like Butter Chicken, Palak Paneer, and Lamb Vindaloo, along with some delicious Naan and Tandoori Chicken. We prefer everything to be extra spicy!
My first experience with Indian food was when we lived in Japan. We were out to dinner with some friends at this incredible Indian restaurant. The waiter suggested trying the Lamb Vindaloo, saying it was the spiciest dish they had. So of course, I said, "Make it even Spicier!!!! This dish came out and was perfect. We all took a bite and then went in for the second bite. Oh my, it was the hottest thing I ever tasted.
We figured the chef was in the back laughing at these people ordering Lamb Vindaloo with extra spice. We did eat it all but, wow, that was the hottest food I have ever had!! And yes we eat Habanero and ghost peppers! Anyway, Indian food is one of those cuisines that we love!
How we made the Lamb Vindaloo
Lamb Vindaloo is like the Indian version of comfort food. It's got creamy, rich, and tangy flavors with some serious spice kick. It's made with lamb cooked in a vindaloo sauce that's loaded with garlic, vinegar, chilies, and dry spices. So good!
Chop the lamb into bite-size pieces. Then, mix together the spice mix, which includes ½ teaspoon of salt, cumin, turmeric, paprika, cinnamon, garlic, and garam masala. Coat the lamb with the spices and set it aside until you're ready to cook the lamb.
Making the sauce
To make the sauce for the lamb vindaloo, just put all the ingredients (except the lamb and potatoes) into a food processor and give it a whirl until everything is nicely chopped. You'll need 2 onions, 1 can of diced tomatoes, 2 ½ tablespoons of vinegar, 3 cloves of garlic, 1 Tablespoon of fresh ginger, 1 teaspoon of tomato paste, 1 habanero, 1 teaspoon of salt, cinnamon, and 1 ½ teaspoons of each spice - masala, cumin, turmeric, and paprika.
Heat up a tablespoon of vegetable oil in a large sauté pan. Add in the sauce mixture and cook it over medium heat for about 3 to 5 minutes, until it starts to bubble. Be sure to keep stirring so the sauce doesn't burn.
Lamb, potatoes and chicken broth
First, add the seasoned lamb and potatoes (peeled and cut into 1-inch-sized pieces) to the sauce and sauté for 5 minutes. Then, pour in 2 cups of chicken broth and bring to a boil. Once it's boiling, cover the pan, lower the heat to low, and let it all simmer for around 20 minutes. Don't forget to give it a stir every now and then to make sure nothing gets stuck to the bottom of the pan.
Remove the lid, just let it cook over low heat for 15 minutes, stirring occasionally. That way, the potatoes will become nice and soft, and the lamb super tender. Also, the sauce will thicken as it reduces, so don't forget to give it a little stir every now and then to prevent sticking.
Give the lamb vindaloo sauce a taste and add some salt and pepper if you think it needs it. For some extra yumminess, toss in a can of drained garbanzo beans. If you're in the mood for some serious heat, throw in more habanero. And here's a fun fact - this dish somehow gets even spicier when you have leftovers! But come on, who could possibly have leftovers of this incredible dish?
Enjoy this homemade lamb vindaloo!!!!!!
Here are some other recipes we thought you might enjoy:
- Herb-crusted lamb chops with wine lemon garlic sauce - This Garlic herb-crusted lamb recipe is easy to make and loaded with zesty, garlicky, savoriness. Bonus, it all comes together in about 40 minutes.
- Garlic herb-crusted lamb chops - Garlic Herb Crusted Lamb Chops are ideal for a special dinner. Experience an explosion of flavor with roasted garlic, fresh herbs, and lemons!
- Lamb chops with spiced yogurt marinade - Lamb Chops are marinated in a blend of lemon, yogurt, and spices, and are pan-seared to perfection for maximum tenderness and flavor infusion.
- Try lamb kabobs and spice up your dinner - Discover the deliciousness of Lamb Kabobs! A simple blend of herbs & spices provides a flavorful & enjoyable take on a traditional dinner.
- Pardon my French onion soup - Delight your tastebuds with French Onion Soup. Perfect for chilly winter days, with gooey melted cheese on top for extra deliciousness.
How to make Lamb Vindaloo
A Few Things We Use
Ingredients
Lamb and Spice mixture
- 1 ½ Pounds Lamb
- ½ teaspoon Salt
- ½ teaspoon Cumin
- ½ teaspoon Tumeric
- ½ teaspoon Paprika
- ½ teaspoon Cinnamon
- ½ teaspoon Garlic
- ½ teaspoon Garam Masala
Sauce mixture
- 2 Large Onions
- 1 Can Diced tomatoes We used basil, garlic, oregano diced tomatoes
- 2 ½ Tablespoons Vinegar We used Apple Cider Vinegar
- 3 Cloves Garlic
- 1 Tablespoon Ginger
- 1 teaspoon Tomato paste
- 1 ½ teaspoon Garam masala
- 1 ½ teaspoon Turmeric
- 1 ½ taspoon Paprika
- 1 ½ teaspoon Cumin
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 1 Habanero
Remaining Ingredients
- 1 Tablespoon Vegetable oil
- 1 ½ Pounds Potatoes
- 2 Cups Chicken Broth
- 1 Can Garbanzo beans
- Salt and pepper to taste
Instructions
Lamb and Spice mixture
- Cut the Lamb into bite-sized pieces.
- Mix the dry spice mixture and add it to the lamb pieces. Set the mixture aside until the sauce is ready.
Sauce mixture
- In a food processor, combine all the sauce ingredients: onions, canned tomatoes, vinegar, garlic, ginger, tomato paste, garam masala, turmeric, paprika, cumin, cinnamon, and habanero. Process until a smooth paste forms.
- Heat the vegetable oil in a large sauté pan. Add the sauce mixture to the pan and cook over medium heat for about 3 to 5 minutes, stirring constantly until it starts to boil. This will prevent the sauce from sticking to the pan.
Lamb and potatoes
- Add the seasoned lamb and potatoes to the sauce mixture. Saute for 5 minutes to get the lamb and potatoes to start cooking.
- Add the chicken broth, stir, and bring it to a nice boil. Then, lower the heat, cover the pan, and let it all simmer for 20 minutes. Remember to stir it to prevent it from sticking.
- Add the garbanzo beans. This is optional but adds a great texture.
- Uncover and continue cooking over low temp for 15 minutes until the lamb is fully cooked, and the sauce has thickened and reduced. Taste and season with salt and pepper if necessary.
- Serve and ENJOY!!!!!
Lilly Barley says
The spice and flavors are great in this recipe