Lamb Vindaloo

“Vindaloo” is a South Indian dish that is derived from a Portuguese dish that layered pork and garlic in barrels, soaked in wine. Over the years the dish has been changed to include potatoes and chilies, while replacing the usage of wine with vinegar. In my recipe, I don’t use potatoes and use lamb chops instead of lamb shoulder for a more succulent version of the original. This dish is spicy, so feel free to cut down on the number of chilies to suit your taste.

Servings: 4

Prep Time: 15 minutes

Cook Time: 50 minutes


1 1/2 lbs. of lamb chops or lamb shoulder

1/2 large red onion

garlic salt


5 cloves of garlic

1 inch of ginger

4 green chili peppers (serrano)

1/2 tsp. mustard seeds

1 tsp fennel seed

1 tsp cumin seed

1 tsp turmeric

1 tsp salt

1 inch cinnamon stick

5 cloves

3 green cardamom pods

2 tbsp white vinegar

2 tbsp tomato paste

2 cups of water

1/2 tbsp of ghee or olive oil


Garlic salt and pepper the lamb on all sides. Bring your grill or cast iron pan to high heat and sear the lamb on both sides, taking approximately 1 minute per side. Set aside lamb to rest and use later.

Bring a 5 quart pot to medium heat and melt ghee. Add garlic until lightly browned and then add ginger, mustard, fennel, cumin, cinnamon, cardamom, and cloves. Stir occasionally and let cook for 2 minutes. Add onion and chili peppers, cook for 5 minutes on medium-high heat, stir frequently.

While onion and peppers are cooking in the mixture, cut the lamb meat off the bone (if you prefer) and into smaller, bite-size pieces. Save the bones as they will also be cooked into the mixture for added flavor.

Add in tomato paste, salt, and turmeric and mix thoroughly with other ingredients. Once mixed, add in the lamb meat, bones, and vinegar. Reduce heat to low, cover pot, and let simmer for 45 minutes.

Serve with roti, naan bread, or rice.

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