Lamb Vindaloo Curry

  • Aug, 02 , 22
  • Shuli Madmone

 Servings: 4


  • 1 1/2 lbs. Lamb, cubed
  • 1 small onion, finely chopped
  • 2 Roma tomatoes, fresh and chopped
  • 4 Garlic cloves, finely chopped
  • 2 Tsp Fresh ginger, grated
  • 2 Tbsp. Fresh cilantro, finely chopped
  • 1 1/2 Tsp Vindaloo curry powder
  • 1/2 Tsp Cumin powder
  • 3/4 Tsp Salt
  • 1/4 Tsp Black ground pepper
  • 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


1. Season the Lamb:

  • Season the cubed lamb with salt and black pepper.

2. Brown the Lamb:

  • Heat oil in a large skillet over medium-high heat.
  • Sauté the lamb until browned. Remove from the skillet and set aside.

3. Sauté Vegetables and Spices:

  • In the same skillet, add the chopped onion and sauté until golden brown.
  • Add the chopped tomatoes and garlic, continuing to sauté until the tomatoes are soft, about 5-7 minutes.
  • Stir in the grated ginger, chopped cilantro, Vindaloo curry powder, cumin, black pepper, chili flakes, turmeric powder, and paprika, mixing thoroughly.

4. Combine Tomato Paste and Tamarind:

  • Incorporate the tomato paste into the skillet, blending it well with the spices and vegetables.
  • Add the tamarind concentrate and water, stirring to combine all the ingredients evenly.

5. Slow Cook the Lamb:

  • Reduce the heat to low and return the sautéed lamb to the skillet.
  • Cover and let it simmer gently for about 2 hours. Stir approximately every 20 minutes to prevent sticking and burning.

6. Serve:

  • Once the lamb is tender and the flavors are well-blended, serve the curry over a bed of fluffy rice.