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5 from 1 vote

Lamb Vindaloo Curry

This Lamb Vindaloo curry is a hearty and robust comfort food meal. Featuring tender lamb, fiery Vindaloo seasoning, and other aromatics!
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: main dishes
Cuisine: Indian
Servings: 8
Author: Kevin


Vindaloo Curry Powder


  • Trim fat from lamb and cut into 1 1/2 to 2-inch cubes. Toss with salt and place in a large tub to marinate.
  • Remove the skin from the ginger root using a teaspoon, discard skin. Cut in half; keep one half whole and dice the other, set aside.
  • In a blender add the water, Vindaloo Curry Powder ingredients, vinegar, 10 garlic cloves, whole 2-inch piece ginger and puree until blended. Pour over lamb and toss to coat. Cover and marinate 2 hours.
  • Preheat oven to 375°F. Mince the 4 remaining garlic cloves.
  • Melt ghee over medium heat in a dutch oven. Add onion, diced remaining ginger, garlic and saute until onion is translucent. Add the tomato paste and cook for another 2 minutes. Stir in the lamb and curry marinade, beef stock, curry leaves and bring to a boil. Cover and place in middle rack of oven. Bake for 2 hours or until lamb is fall apart tender.
  • Optional: while lamb vinadloo is baking, peel 3-4 white potatoes and chop into 2-inch pieces. Add to heavily salted water and cook until fork tender. Drain and add to finished lamb vindaloo, stirring to combine.
  • Serve topped with chopped cilantro over steamed rice or as is with or without potatoes.



  1. I purchase a boneless 5.5 pound lamb shoulder, after trimming all the fat away it's a little over 3.5 pounds. You want that amount for this recipe. Discard the fat trimmings.


Calories: 247kcal | Carbohydrates: 8g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 1215mg | Potassium: 716mg | Fiber: 2g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 35mg | Calcium: 64mg | Iron: 4mg