Best 7 Lamb Vindaloo Recipes

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Lamb vindaloo is a fiery, flavorful dish that can be found in many Indian restaurants. The dish consists of tender lamb cooked in a spicy and tangy sauce made with tomatoes, chili peppers, and various spices. Vindaloo is a dish that can be traced back to the 15th century when Portuguese traders brought the dish to India. The Portuguese traders were particularly fond of the dish and they called it "carne de vinha d'alhos", which means "meat in garlic sauce". The dish was eventually adopted by the Indians and modified to suit their own tastes. Today, lamb vindaloo is a popular dish throughout India and is also enjoyed by people all over the world.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB VINDALOO



Lamb Vindaloo image

This is another attempted recreation of the food prepared by India's Kitchen for our wedding. Lamb vindaloo is my brother's favorite dish there. Delicious!

Provided by Idena Suzanne

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h10m

Yield 12

Number Of Ingredients 15

1 tablespoon canola oil
4 pounds lamb stew meat
6 medium potatoes, peeled and cut into 1-inch pieces
1 onion, thinly sliced
1 cinnamon stick
4 tablespoons freshly grated ginger
4 teaspoons garam masala
1 ½ tablespoons freshly minced garlic
1 tablespoon minced jalapeno pepper
1 tablespoon ground coriander
2 teaspoons turmeric
2 teaspoons salt
½ teaspoon cayenne pepper
2 (15 ounce) cans diced tomatoes
½ cup chopped cilantro

Steps:

  • Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
  • Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
  • Garnish with cilantro before serving.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 23.5 g, Cholesterol 82.4 mg, Fat 10.1 g, Fiber 3.9 g, Protein 28.4 g, SaturatedFat 3.2 g, Sodium 576.9 mg, Sugar 3.1 g

VINDALOO FOR CHICKEN OR LAMB



Vindaloo for Chicken or Lamb image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 25

1 rounded tablespoon ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons hot paprika
1 teaspoon dry mustard
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 whole chicken, cut up into thighs, legs, wings and 2 pieces of breast, skin removed except for the wings
2 to 3 large cloves garlic, finely chopped
Juice of 2 limes
Salt and freshly ground pepper
2 tablespoons vegetable or peanut oil
4 large cloves garlic, finely chopped
2 fresh bay leaves
1 Fresno or other moderate-heat red chile pepper, seeded and finely chopped
One 2-inch piece fresh ginger, peeled and grated or minced
1 onion, chopped
Salt
1 can petite diced tomatoes
1 1/2 cups jasmine rice
Naan bread and melted butter, for brushing
Chopped toasted peanuts or almonds
Chopped fresh mint
Chopped fresh cilantro
Lime wedges

Steps:

  • For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
  • For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
  • Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
  • For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
  • For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
  • Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

PORK OR LAMB VINDALOO



Pork or Lamb Vindaloo image

The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.

Provided by Madhur Jaffrey

Categories     Mustard     Pork     Lamb     Curry     Coconut     Cumin     Garlic     Hot Pepper     Wheat/Gluten-Free     Indiana

Yield Serves 3-4

Number Of Ingredients 11

1 1/2 tablespoons grainy mustard (preferably Pommery Moutarde de Meaux)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2-1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon red wine vinegar
3 tablespoons vegetable oil
1 small onion (about 4 ounces), peeled and cut into fine half rings
6 large cloves garlic, peeled and crushed to a pulp
1 1/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes
2/3 cup canned coconut milk, well stirred

Steps:

  • Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
  • Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.

BEEF OR LAMB VINDALOO



Beef or Lamb Vindaloo image

A lovely, warming, spicy curry to enjoy in the colder months of the year. I serve this up over plain, boiled potatoes, or a rice pilaf.

Provided by evelynathens

Categories     Curries

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 tablespoons coriander
1 tablespoon cumin
6 cloves
2 inches cinnamon sticks
1 teaspoon black peppercorns
2 teaspoons fenugreek seeds
1 teaspoon fennel seed
4 -6 dried chilies, soaked
8 cloves garlic
1 large onion
1 inch fresh ginger
1/4 cup white vinegar
2 lbs beef chuck steaks or 2 lbs lamb shoulder, trimmed and cut into 2 inch cubes
3 tablespoons ghee or 3 tablespoons butter
2 bay leaves
2 cups beef stock

Steps:

  • Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
  • Grind chilies with garlic, onion and ginger to make a paste.
  • Mix spice powder with vinegar.
  • Place meat in container and rub well with spice mixture.
  • Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
  • Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
  • Add bay leaves and stock and bring to a boil.
  • Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
  • Season to taste.
  • This is one of those dishes that taste better the next day so, if time permits, keep that in mind.

CURRY LAMB VINDALOO



Curry Lamb Vindaloo image

Slightly different than most vindaloos, and I think better. What makes it different is using coarser crushed red pepper instead of cayenne, and the coconut milk. While most vindaloos are instantly fiery on the tongue, the coconut milk in this one causes a slow buildup of spiciness. In fact, people I know who are not hot food lovers have been fooled by this dish. The first few tastes hook them, and they continue on eating in spite of the increasingly obvious heat buildup. This is one of our favorite recipes. And while the coconut milk makes this a bit of a chameleon, be assured it is still quite spicy(I tend to use 2 heaping tablespoons of the crushed red pepper) Can use pork or chicken as well, but I find lamb far superior. Less strongly flavored meats are overpowered by the curry.

Provided by Comedie

Categories     Lamb/Sheep

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

4 tablespoons prepared whole grain mustard (We use Maille from France)
1 1/2 tablespoons cumin
2 teaspoons turmeric
2 -4 tablespoons crushed red pepper flakes (depending on your constitution)
1 tablespoon salt
1 tablespoon red wine vinegar
4 tablespoons vegetable oil
2 onions, halved and sliced thinly
12 garlic cloves, minced and crushed
1 (5 lb) boneless leg of lamb, Fat removed and cut into 1 inch chunks
1 (13 1/2 ounce) can coconut milk

Steps:

  • Combine curry ingredients in a glass bowl or cup. Mix well.
  • Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
  • Add garlic to the onions and fry for 30 seconds.
  • Add the curry mix, stir and fry for a minute.
  • Add the meat, stir and brown about 5 minutes.
  • Pour in the coconut milk. Add additional water to just cover the meat.
  • Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
  • Serve over hot rice (I use Basmati).

LAMB VINDALOO (CURRY)



LAMB VINDALOO (CURRY) image

Categories     Lamb

Yield 6 People

Number Of Ingredients 16

4 TBS Veg Oil
2 c. thinly sliced onion
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
2 TBS minced golden raisins
2 1/2 TBS white vinegar
Ground Masala
1 1/2 sp cayenne
1 tsp cumin
1/2 tsp corriander
1/4 tsp turmeric
1/8 tsp cinnamon
1/8 tsp clove
1 tsp mustard seeds, finely ground with mortar and pestle
1 3/4 tsp salt
2 lbs leg of lamb, trimmed of fat, cut into 3/4" cubes

Steps:

  • In a deep frying pan with a lid heat the oil over med high heat. Add onion and fry until edges are nicely browned. Stir in garlic and ginger and fry another minute. Add minced raisins, vinegar, ground masala, ground mustard seeds, salt & 1/4 c water. Fry, stirring for 3 min or till spices loose their raw smell. Put in the meat and another 1/4 c water anda bring to a boil; stirring constantly. Reduce heat to low, cover and cook 35 min. Uncover, increase heat to med high and continue to simmer, stirring occasionally for 10 more minutes or until the sauce thickens and the meat becomes tender. There should be plenty of thick sauce. Taste for salt and serve warm.

LAMB SHANK VINDALOO



Lamb Shank Vindaloo image

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 12h20m

Yield 4

Number Of Ingredients 22

4 lamb shanks
½ cup cider vinegar
¼ cup vegetable oil
2 teaspoons salt
1 tablespoon tamarind concentrate
1 ½ tablespoons garam masala
1 onion, chopped
8 cloves garlic, peeled
⅓ cup sliced fresh ginger
1 cup cherry tomatoes
½ cup water
1 ½ teaspoons cayenne pepper
1 ½ teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoon ground black pepper
3 tablespoons ghee (clarified butter)
1 large onion, chopped
salt and ground black pepper to taste
4 teaspoons brown sugar
½ cup fresh cilantro, for garnish

Steps:

  • Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  • Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
  • Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.
  • Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
  • Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
  • Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.
  • Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours.
  • Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.

Nutrition Facts : Calories 523.1 calories, Carbohydrate 19.7 g, Cholesterol 113.9 mg, Fat 37 g, Fiber 3.8 g, Protein 28.7 g, SaturatedFat 13.4 g, Sodium 1288.2 mg, Sugar 7.8 g

Tips:

  • Choose high-quality ingredients: Use fresh, flavorful ingredients to create a delicious vindaloo. This includes using high-quality lamb, aromatic spices, and fresh vegetables.
  • Marinate the lamb: Marinating the lamb in a mixture of yogurt, spices, and herbs helps tenderize the meat and infuse it with flavor.
  • Use a variety of spices: Vindaloo is a dish that is known for its bold flavors. Use a variety of spices, such as cumin, coriander, turmeric, and chili powder, to create a complex and flavorful dish.
  • Cook the lamb slowly: Lamb vindaloo is a dish that is best cooked slowly. This allows the flavors to develop and the meat to become tender.
  • Serve with rice or naan: Vindaloo is typically served with rice or naan. This helps to soak up the delicious sauce.

Conclusion:

Lamb vindaloo is a delicious and flavorful dish that is sure to please everyone at your table. With its bold flavors and tender meat, this dish is a perfect choice for a special occasion or a weeknight meal. So next time you're looking for a new and exciting dish to try, give lamb vindaloo a try. You won't be disappointed.

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