Lamb Vindaloo

Spicy Lamb curry

Lamb Vindaloo | Pachakam

Lamb Vindaloo

Spicy Lamb curry

Category : Non-Vegetarian, Mutton

By Anne Jacob

Published On: 20 Apr 2004

Rating: 4
3 Votes, 2 Reviews
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45 Minutes
Served : 4
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Step 1

Cut lamb into small pieces.

Step 2

Marinate it with oil, vinegar, tamarind and salt at room temperature for 5 hrs.

Step 3

Put 2 tbsp of oil, onion, garlic and ginger in a food processor or blender and run the machine, until a fine pasty puree is formed.

Step 4

Heat 1/2 cup oil in large skillet on a medium-high flame.

Step 5

Add onions and saute, until they are caramel brown, stirring constantly to avoid burning.

Step 6

Add the puree.

Step 7

Reduce the heat.

Step 8

Add cumin, mustard, turmeric, red pepper, paprika and cinnamon.

Step 9

When the spices begin to sizzle and turn dark(about 15 seconds), add the lamb and bones(without the marinade).

Step 10

:- Reserve the marinade.

Step 11

Cook, until slightly seared for about 10 mins.

Step 12

Add water to the marinade to make 2 1/2 cups of liquid.

Step 13

Add it into the pan and bring to a boil.

Step 14

Lower the heat and simmer, partially covered, until meat is very tender for about 30 mins.


Forget this recipe, it has nothing to do with a vintage vindaloo.


Hi..Anne Basically, njan oru aahara priyana ...i like to have different kind of food which has different taste and flavour...I really enjoyed ur recipe...Thanx.

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