Quick Spicy and Tangy Lamb Vindaloo

Name: Quick Spicy and Tangy Lamb Vindaloo
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 portions
Cuisine: Deutsch
Ingredients: 700 g lamb shoulder, cubed; 1/4 cup white or apple cider vinegar; 2 EL vindaloo paste (chili, garlic, ginger, spices); 1 cup water or beef broth; 1 onion, finely chopped; 1 TL mustard seeds; 1/2 TL turmeric

(0 Ratings)

This Quick Lamb Vindaloo captures the signature fiery heat and tang of the traditional Goan curry in a more manageable weeknight format. Lamb cubes are marinated briefly in a spice and vinegar blend, then quickly seared and simmered in a rich, thick sauce. The intensity comes from a high concentration of chili and the acidity of vinegar, which are balanced by a savory base. This high-protein, medium-difficulty Meat dish is for those who love intense spice and is best served with plain rice to balance the flavors.

speichern

A bowl of dark red, thick curry with tender pieces of lamb and a glossy, chili-flecked sauce.

Prep Time20 min

Cook Time60 min

Servings4 portions

Equipment

Dutch oven or heavy-bottomed pot

Instructions

1
Marinate the lamb cubes in the vinegar, vindaloo paste, salt, and pepper for at least 1 hour.
2
In the pot, heat oil and add the mustard seeds; let them splutter. Add the chopped onion and cook until soft.
3
4

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.