Spicy Braised Lamb Curry — Lamb Vindaloo
A fiery Goan curry of lamb braised in a vinegar-and-chilli paste with garlic, cumin, and warm spices, balanced by a touch of jaggery.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast cumin seeds, peppercorns, cloves, cinnamon, and cardamom in a dry skillet over medium heat 90 seconds until fragrant. Cool 1 minute, grind to powder. Mix with kashmiri chilli powder, cayenne, garlic, ginger, vinegar, and salt into a smooth paste. Rub over 440g lamb pieces, marinate 15 minutes. Finely chop 1.5 medium onions and 2 small tomatoes.
Bloom
Heat 4 tbsp oil in a heavy saucepan over medium-high heat. Add bay leaves and onions, cook 7 minutes stirring until deep golden brown. Add tomatoes, cook 4 minutes on medium-low mashing until they break down and oil beads.
Sear
Add marinated lamb with all paste to the pan over medium-high heat. Sear 5 minutes stirring until lamb edges colour and masala darkens. Pour in 500ml hot water and 1 tsp jaggery, stir well.
Braise
Cover and reduce heat to low. Simmer 35 minutes stirring once until lamb is fork-tender and sauce is thick and glossy mahogany-coloured. If gravy is loose, uncover and reduce on medium 3–4 minutes.
Rest and plate
Rest off heat 3 minutes. Transfer to a serving bowl, garnish with 2 tbsp fresh coriander. Serve with steamed basmati rice, pao bread, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.