Fiery Goan Lamb Vindaloo
Bold, tangy, and unapologetically spicy, this Goan-Portuguese fusion curry features tender lamb chunks braised in a fiery vinegar-chili paste with warm spices and a touch of jaggery. Every spoonful delivers a thrilling balance of heat, acidity, and deep savory richness.
Ingredients
- 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
- 8 dried Kashmiri red chilies, stems removed
- 4 dried arbol chilies (for extra heat, adjust to taste)
- 1/4 cup white wine vinegar
+ 13 more ingredients
Instructions
Soak the Kashmiri and arbol chilies in warm water for 15 minutes until softened. Drain, reserving 2 tablespoons of the soaking liquid.
Dry-roast cumin seeds, peppercorns, cloves, cinnamon stick, cardamom pods, and mustard seeds in a small skillet over medium heat for 2 minutes until fragrant. Let cool, then grind to a fine powder.
Blend the soaked chilies, white wine vinegar, ground spice powder, turmeric, and the reserved soaking liquid into a smooth paste.
Coat the lamb cubes generously with the vindaloo paste and marinate for at least 30 minutes. Longer is better.
Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated lamb in batches until browned on all sides, about 4 minutes per batch. Set aside.
In the same pot, add the diced onions and cook until golden, about 8-10 minutes. Add ginger-garlic paste and cook for 1 minute.
Return the lamb and any accumulated juices to the pot. Add any remaining vindaloo paste, jaggery, and warm water. Stir well.
Bring to a boil, then reduce to a low simmer. Cover and cook for 60-75 minutes, stirring every 15 minutes, until the lamb is very tender and the sauce is thick and dark.
Adjust salt and add an extra splash of vinegar if you want more tang. Serve hot with steamed rice or crusty bread.
Nutrition Estimate
Per serving • Estimated by Blinner AI