Lamb Vindaloo Curry

  • Aug, 02 , 22
  • Shuli Madmone




1 1/2 lbs. Lamb (cubed)
1 small onion (finely chopped)
2 Fresh Roma tomatoes (chopped)
4 Garlic cloves (finely chopped)
2 Tsp Fresh ginger (grated)
2 Tbsp. Fresh cilantro (finely chopped)
1 1/2 Tsp Vindaloo curry

1/2 Tsp Cumin powder
1/4 Tsp Black ground pepper
3/4 Tsp Salt
1/4 Tsp Chili flakes
1/4 Tsp Turmeric powder
1/2 Tsp Paprika
2 Tsp Tomato paste
1 Tbsp. Tamarind concentrate
1/4 Cup Water


Season lamb with salt and pepper. Heat oil and sauté lamb. Remove the lamb and set aside. Add chopped onion to skillet and sauté until lightly brown. Add fresh chopped tomato and garlic; sauté until tomatoes are soft (about 5-7 minutes). Then add fresh ginger, cilantro and the following spices: Vindaloo curry, cumin, black pepper, salt, chili flakes, turmeric powder, and paprika. Add tomato paste and mix all ingredients well. Next, add tamarind and water; mix well. Lower the heat and add the sautéed lamb. Cook for about 2 hours stirring about every 20 minutes to prevent burning.


Serve over rice.