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5 from 1 vote

How to make Lamb Vindaloo

Experience the bold flavors of homemade Lamb Vindaloo. This delicious recipe is easy to make and will satisfy your Indian food cravings.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: comfort food, Dinner, Lunch, Main Course
Cuisine: Asian, Indian, South Asian
Keyword: comfort food, hearty, meat dish, one-pot, savory, slow-cooked, Spicy
Servings: 8
Calories: 344kcal
Author: Belly Laugh Living

Equipment

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!!!!!

Nutrition

Calories: 344kcal | Carbohydrates: 23g | Protein: 17g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 738mg | Potassium: 767mg | Fiber: 4g | Sugar: 4g | Vitamin A: 247IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 3mg