Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

indian lamb vindaloo, easy (can make mild to hot)

(1)
SaffronSun avatar
Recipe by
C C
@SaffronSun
Seattle, WA

Slightly adapted from Madhur Jaffrey's "Quick & Easy Indian Cooking." An excellent cookbook, and this is my family's favorite out of the many beloved meals in her book. I highly recommend getting her book if you want to try out easy, delicious Indian recipes.

read more
(1)
yield 3 to 4
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For indian lamb vindaloo, easy (can make mild to hot)

  • 1 1/2 Tbsp
    grainy mustard
  • 1 1/2 tsp
    ground cumin
  • 1 1/2 tsp
    ground turmeric
  • 1/2-1 tsp
    cayenne pepper
  • 1 tsp
    salt
  • 1 tsp
    red wine vinegar
  • 3 Tbsp
    olive oil
  • 1
    onion, chopped or sliced
  • 6 clove
    garlic, pressed or chopped fine, or paste
  • 1 1/4 lb
    lamb, cut in 1 inch cubes
  • 2/3 c
    canned coconut milk

How To Make indian lamb vindaloo, easy (can make mild to hot)

  • 1
    Pour a couple Tablespoons olive oil into a large pan or pot. Place all of the ingredients into the pan, except for the coconut milk.
  • 2
    Heat & stir over medium high heat, adding a bit of water as needed, to keep bottom from burning. Cook until onions and meat are well cooked and browned.
  • 3
    Add coconut milk at the end, stirring well to mix.

    You can add more coconut milk than the 2/3 cup, according to your taste preferences. Just do a little at a time, and taste as you go along. You may also add more cayenne pepper (Madhur Jaffrey said Goans would use 4 tsp.) if you like a hotter dish.
  • 4
    Serve over basmati rice.

    I do 2 1/2 cups dry basmati rice plus 1/2 cup Jasmine rice, 1/2 Tbsp. salt, several Tbsps. Extra Virgin Olive Oil (or butter), and enough water according to my rice cooker instructions.

    Good over a nutty brown rice and quinoa mix, too.
  • 5
    Plan ahead:

    I like to measure out several batches of the ingredients (minus the coconut milk) in ziplock freezer bags. I buy a big leg of lamb and cut it into chunks for this.

    Then I have an easy meal that I just have to dump the ingredients from the bag into a pan.
  • 6
    Also good served with yogurt sauce:

    Plain, unsweetened yogurt, mixed with dried herbs such as: mint, marjoram, basil and oregano (all of them together tastes great.) Chopped onion may also be added.

    Also good with soft pita or naan bread.

    Also good with mango lahsi drink: in a blender combine plain yogurt, frozen mango chunks, and optional: honey, few drops rose water, shake or two of cardamom powder.

    Pictured with a purple cabbage side dish. This side dish can be made with green peas instead. I'll link to the recipe once I have it up.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT