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Lamb Vindaloo

2 lb Lamb, cubed
2 tb Coriander seed
1 tb Cumin seed
2 lb Tomatoes, crushed
14 Garlic cloves, crushed
6 Bay leaves
Ginger (fresh), 2 inches, finely chopped
1/2 ts Black pepper, ground
1/2 ts Cardamon seed
1/2 ts Cinnamon
1/2 ts Cloves
1/2 ts Cayenne
2 ts Mustard seed, ground
1 tb Turmeric
1 c Wine vinegar
2 md Onions
2 md Potatoes
2 tb Butter


Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar. Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient.


Finely chop the onions and potatoes and saute them for 5 minutes in the butter.


Add lamb and spice paste and simmer over low heat for half an hour. The marinating does add a lot of flavor and makes the meat much more tender. This can be skipped if need be.


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