Lamb Vindaloo Curry (version 2) Recipe - Serves 4

Lamb Vindaloo Curry (version 2) Recipe

485 calories each serving (683 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Very Hot


1/2 cup (125ml) malt vinegar
2 teaspoons (10ml) chilli powder
1 teaspoon (5ml) ground turmeric
2 teaspoons (10ml) cumin seeds
2 teaspoons (10ml) coriander seeds
4 tablespoons (60ml) cooking oil
2 teaspoons (10ml) black mustard seeds
2 teaspoons (10ml) cayenne pepper
2 teaspoons (10ml) garam masala
1 large onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
1 teaspoon (5ml) salt
910g (2 lbs) boneless lean lamb, cut into 19mm (3/4 inch) pieces
2 tablespoons (30ml) fresh coriander (cilantro) leaves, finely chopped


Put the vinegar, chilli powder, turmeric, cumin seeds and coriander seeds in a medium bowl, mix well and set aside
Heat the cooking oil in a large heavy-bottomed frying pan or saucepan over a medium heat
Add the mustard seeds, cayenne pepper and garam masala, mix well and stir-fry for 2 minutes
Add the onion and garlic, mix well and saute until the onion is soft (7-10 minutes), turning often
Add the vinegar mixture that you made, the salt, the lamb and 1/4 cup (60ml or 4 fl oz) water, mix well, bring to a gentle boil, and adjust the heat to maintain the boil, cover and cook for 30 minutes, stirring every few minutes
Remove the lid and cook for another 30 minutes to reduce the amount of liquid, stirring every few minutes (add a little hot water if the curry becomes too dry)
Serve hot on rice, garnished with the fresh coriander (cilantro) leaves

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Recipe submitted on 11 December 2014

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