Lamb Vindaloo Restaurant Style

Loving curry recipes? Try my shrimp curry, eggplant curry, or vegetable korma next. My family loves Indian food, so I try to make it at least a few times a month. Some dishes are easier to master than others (hello, chana masala!), but of all the recipes I’m most proud of, my lamb vindaloo takes the cake. I learned this dish during my year-long study abroad program in New Delhi, and it’s been a staple in my kitchen for over 15 years!

Why I love this recipe

Loaded with vibrant flavors. The ingredient list is short but packed with flavor. A good dish for lamb newbies. I’ve noticed lamb can be hit or miss, as it can have an earthy flavor that not everyone loves. This recipe has enough flavor to mask the gaminess while still having a rich taste and juicy texture. Make it as spicy as you want. Add as much or as little of the curry paste to make it exactly how you like it. I’m a spice fiend, so I tend to go heavy-handed with it, but for family and friends, I dial it way back. Perfect for meal prep. The flavors mesh overnight and taste even better the following day.

Ingredients needed

Lamb. Use lamb leg or lamb shoulder for this recipe. Cut them into bite-size pieces so they cook evenly. Onions. Sliced. Potatoes. Chopped into cubes. Tomatoes. Cut in quarters. Garlic cloves and ginger. Essential aromatics. White vinegar. Add acidity and brightens up the curry sauce. Ghee or butter. To saute the onions. Ghee is just clarified butter, and you can use whichever you prefer. I prefer ghee only because it’s what I cooked with when I loved in India, so I feel it’s a little more authentic. Vindaloo curry paste. A specific type of paste made of ground spices, red chilli powder, and ginger. You can also use any generic curry paste. Green chili. Adds a spicy kick. Water or vegetable broth. To thin out the sauce.

How to make lamb vindaloo

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Vindaloo is an Indian curry traditionally made with pork, though it’s not uncommon to see it made with other proteins (like chicken vindaloo). What sets it apart from other curries is the spicy sauce, which consists of chilies, curry paste, and aromatics.

Arman’s recipe tips

Marinate the lamb for longer. If time allows, marinate the lamb for up to 24 hours to seriously enhance the flavor. I often do this if I’m serving this for guests. Don’t add salt until right before serving. This recipe has a lot of salty elements, so hold off on adding salt until it’s finished and you’ve tasted it. Did it turn out too spicy? Fear not! Add a splash of broth, cream, or coconut milk to thin out the sauce and minimize the spice. Make your own curry paste. To make my homemade vindaloo paste, blend dried red chili, garlic, ginger, tamarind paste, vinegar, cumin seeds, cinnamon, coriander seeds, mustard seeds, turmeric, and black pepper. Garnish. Top the curry with fresh cilantro for a color pop.

Storage instructions

To store: Place vindaloo leftovers in the fridge in an airtight container for up to five days. To freeze: Freeze leftovers in a freezer-safe container for up to four months. Reheating: Reheat the curry on the stove over medium heat or microwave in 30-second intervals.