Lamb Vindaloo
Goa's vinegar-sharp, chilli-forward curry, and yes it should make you sit up straighter. Diced lamb gets it onto the table in under twenty without losing the punch.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Mix the chilli powder, cumin, cinnamon, cloves, vinegar, sugar and salt into a loose paste and set it aside.
Heat the oil over high and brown the lamb hard for 4 minutes, then remove it to a plate.
Lower to medium, fry the onion 4 minutes until soft, then add the garlic and ginger for 1 minute.
Stir in the spice paste and cook 90 seconds; it will smell fiercely of vinegar, which is correct.
Return the lamb with 150ml water, simmer briskly for 8 to 9 minutes until the diced lamb is cooked through with no pink in the centre and the sauce is thick and clinging.
Taste and balance with a pinch more sugar if the vinegar is shouting, then rest 2 minutes before serving.
Read all that and thought “absolutely not”?
Completely fair. Lamb Vindaloo is sitting in the Indian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Indian kitchen
Spice layered on spice until the room smells incredible.