Vindaloo is a Gaon curry known for its spicy heat and unique vinegar undertones. This version is made with lamb but you can make it with chicken or pork.
Prep Time15 minutesmins
Cook Time50 minutesmins
Marinating Time4 hourshrs
Total Time1 hourhr5 minutesmins
Servings: 5
Calories: 359kcal
Ingredients
1 ½poundsboneless lamb shoulderstew meat or a leg, cut down into 2 inch pieces
Soak the dried chiles in ¼ cup hot water mixed with ¼ cup of vinegar until soft, about 20 minutes.
Drain the chilis. Add to a blender or small food processor along with the additional vinegar and the remaining paste ingredients. Puree until smooth.
Lamb Vindaloo
Rub half the vindaloo curry paste into the lamb pieces, cover and chill in the fridge for at least 4 hours. Up to 24 hours. Cover the remaining paste and store it in the fridge.
Melt the ghee in a large pan. Add onions, and cook, stirring, until caramelized, about 20 minutes. Add the remaining vindaloo paste and stir to coat.
Add the lamb, along with all the marinade, and cook until browned. Add the potatoes and stir to combine.
Add the stock and tomatoes to the pan. Bring to a simmer. Cook for 30 to 40 minutes, until the lamb is tender.
Serve over rice and garnish with fresh cilantro.
Notes
Leftover vindaloo can be stored, covered, in the fridge for 3 to 5 days.