Slow-Cooked Fiery Halal Lamb Vindaloo

Name: Slow-Cooked Fiery Halal Lamb Vindaloo
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 Servings
Cuisine: Deutsch
Ingredients: 750 g halal lamb shoulder, cubed; 1/4 cup white vinegar; 10-12 dried red chilies, soaked (adjust to spice level); 1 piece ginger, 1 inch; 8 cloves garlic; 1 TL cumin and mustard seeds; 1 cup canned crushed tomatoes

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For the spice lover, this Slow-Cooked Fiery Halal Lamb Vindaloo offers an unforgettable culinary experience. Hailing from Goa, this curry is known for its intense heat and tangy depth, achieved by marinating the halal lamb in a paste of dried red chilies, vinegar, and garlic before slow-cooking. The vinegar tenderizes the meat while the chilies provide a deep, complex warmth. The long, slow cooking ensures the lamb shoulder or leg cubes are fall-apart tender, making this a truly satisfying, deeply flavored, and complex curry. Serve with cooling Raita and plain white rice to help balance the intense heat.

speichern

A deep red-brown curry with tender lamb pieces, a visible chili, and a glossy oil layer

Prep Time20 min

Cook Time120 min

Servings4 Servings

Equipment

Blender or spice grinderDutch oven or large pot

Ingredients

Instructions

1
Blend the soaked chilies, vinegar, ginger, garlic, cumin, and mustard seeds with a little water to form a smooth marinade paste.
2
Toss the lamb cubes with the vindaloo paste and salt. Marinate for at least 4 hours, or preferably overnight.
3
In a Dutch oven, brown the marinated lamb in oil on all sides. Add the crushed tomatoes and 1 cup of water or broth.
4
Bring to a gentle simmer, cover tightly, and cook on low heat for 1.5-2 hours, stirring occasionally, until the lamb is fall-apart tender and the gravy is thick and glossy.
5
Taste and adjust for tang/salt/spice. Serve hot with steamed rice and Raita.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.