Lamb Vindaloo Curry Video Silk Road Recipes

published Oct 21, 2022 Curries are a great way to pack a bunch of flavors into a warming and filling dish. They are prepared differently in different places: there’s Indian chicken curry, Thai yellow shrimp curry, and Malaysian curry powder that can be added to chicken, beef, or fish. If you’ve never enjoyed a curry before, it features some type of protein swimming in a thick sauce that’s similar to a stew, plus lots of spices and seasonings. It’s usually enjoyed over rice, noodles, potatoes, or another type of carbohydrate. Today’s recipe is all of that and more thanks to the addition of fiery Vindaloo curry powder. I love using lamb for this dish as it becomes deliciously tender after being marinated and then baked, but you could easily substitute bee for chicken. While this lamb Vindaloo recipe boasts complex and unique flavors, it’s actually quite easy to put together. With a bit of patience and a lot of spices, you’ll get to enjoy this dish at home!

INGREDIENT NOTES AND SUBSTITUTIONS

Lamb Shoulder – I typically purchase a boneless 5.5-pound lamb shoulder. After the fat has been trimmed, you should end up with a little over 3.5 pounds, which is perfect for this lamb Vindaloo recipe! Salt – You’ll have to season the lamb with salt before adding the Vindaloo marinade. Water – As this recipe is made with a wet marinade, you’ll also need water. Vindaloo Curry Powder – You have a few different options for this ingredient. You can either buy it, make it yourself with my recipe, or blend the list of spices seen on the recipe card below. Your choice! White Vinegar – The addition of vinegar in the marinade will break down the lamb a bit so that it absorbs the other flavors. Ginger – This ingredient also works to break down the meat and add a pop of spice. Garlic – Also adds a lot to the total flavor profile of your lamb Vindaloo. Onion – Sautéed onions, though simple, add a lot to this dish. Ghee – You can also use butter if you’d like. You’ll use it to sautée the onion, garlic, and ginger. Tomato Paste – Used to add even more flavor and color. Chicken Stock – The lamb will bake in a mixture that features chicken stock. It helps to make the meat perfectly tender. Dried Curry Leaves – The final spice needed for your meal! I usually buy them online.

HOW TO MAKE LAMB VINDALOO CURRY

Prepare The Ingredients. Trim the fat from the lamb, then cut it into 1.5 to 2-inch-sized cubes. Toss them with salt and place them in a large tub or bowl to marinate. Next, remove the skin from the ginger, then cut it in half. Keep one-half whole and dice the other, then set aside.
Make The Marinade. Add the water, Vindaloo curry powder (or spices), vinegar, 10 garlic cloves, and the whole half of ginger in a blender and purée until smooth. Pour it over the lamb, cover, and allow to marinate for 2 hours. When it’s done, preheat the oven to 375°F and mince the remaining garlic cloves.
Bake The Lamb. Place the ghee or butter in a Dutch oven and melt over medium heat. Add the onion, remaining ginger, and garlic, and sauté until the onion becomes translucent. Spoon in the tomato paste and cook for 2 more minutes. Stir in the lamb and Vindaloo curry marinade, chicken stock, and curry leaves, then bring the mixture to a boil. Cover and bake in the middle rack of your oven for 2 hours. The lamb should be fall-apart tender.
Garnish & Serve. If serving with potatoes, boil them in heavily salted water and cook until tender. Drain and add to the lamb and stir to combine. Serve with chopped cilantro over rice, with or without the potatoes.

What Is The Difference Between Vindaloo And Curry?

Vindaloo is a type of curry powder that is usually added to a protein like lamb, goat, pork, prawns, or chicken. Curry is a type of Indian cooking method that features curry spices. Additionally, curry can be made vegetarian while Vindaloo is usually prepared with meat. My lamb Vindaloo recipe is like a combination of the two!

What Makes Vindaloo So Spicy?

The spicy flavor in Vindaloo is mostly thanks to the addition of cayenne powder in the spice mix! Another way to ensure that it really brings the heat is to make the blend yourself. Toasting the spices before grinding them really brings out their authentic flavors.