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Lamb vindaloo, keema matar and rice table scene from the front.
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4.86 from 14 votes

lamb vindaloo - restaurant style

Vindaloo paste is the key to this lamb vindaloo recipe. It makes a huge difference.
Prep Time25 minutes
Cook Time10 minutes
Pre-cook the lamb1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: Indian
Keyword: indian chicken curry, lamb vindaloo, vindaloo paste
Servings: 2
Calories: 533kcal
Author: romain | glebekitchen

Ingredients

Vindaloo paste

  • 8 dried kashmiri chilies
  • 1 large shallot chopped
  • 2 tbsp garlic ginger paste
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1/2 tsp ground black pepper
  • 2 tsp malt vinegar
  • 1 1/2 tbsp vegetable oil
  • 2 tbsp water or a bit more - enough to get it to puree

Lamb vindaloo

  • 2 tbsp vegetable oil
  • 2 dried kashmiri chilies
  • 1 tsp Indian restaurant spice mix - recipe link below
  • 1 tsp kashmiri chili powder
  • 1 tsp kasoor methi - dried fenugreek leaves
  • 1/2 tsp kosher salt
  • all the vindaloo paste
  • 1 tbsp tomato paste diluted in 2 tbsp water
  • 15 oz curry base - recipe link in the notes
  • 1 tsp tamarind paste
  • 1 tsp jaggery sugar - can substitute brown sugar
  • 1/2 tsp worcestershire sauce - seriously, it really adds a little something
  • 12 oz lamb stew Cut into 1 inch cubes and pre-cooked (see note). I prefer shoulder for this if you can get it

Instructions

Make the vindaloo paste

  • Stem and seed the kashmiri chilies (not the ones in the curry - just the ones in the paste).
  • Soak your kashmiri chilies in hot, hot water for a few minutes. Drain and repeat. Repeat again. You may not need the third soak. You want them hydrated. Soft.
  • Combine all the ingredients in a mini food processor or your blender.
  • Puree. It will probably fight you. Scrape it down into the bowl try again. If that doesn't work add a bit more water and try again. You don't want a ton of water so add a bit at time. If it still doesn't go, add a bit more. Until it does go. Super annoying. I know.

Make your lamb vindaloo

  • Do your prep. The vindaloo paste is ready to go, right? You've pre-cooked your lamb? Combine the Indian restaurant spice mix, kashmiri chili powder, kasoor methi and salt in a small bowl. Preheat your curry base. Dilute the tomato paste. Now you're good to go.
  • Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil. It's ready when the oil just starts to shimmer. You may notice I'm using less oil that usual. That's because there's some in the paste as well.
  • Add the Kashmiri chilies and cook for about 10 seconds. Flip them and cook another 10 seconds. You should see little bubbles form around the chili. You want it toasted. Not burned. Be careful.
  • Turn down the heat and add the combined spice mix, kashmiri chili powder, kasoor methi and salt. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn. If your spices burn start again. It can't be saved.
  • Add the vindaloo paste. Fry, stirring constantly, until it starts to darken. This should take about 2 to 3 minutes.
  • Turn the heat up to medium high. This is important. The Maillard reaction makes this work. Google Maillard if you don't know what I'm talking about. It gives curry it's Indian restaurant flavour. Add the diluted tomato paste and stir until bubbles form. This takes around 30 seconds to one minute depending on the heat.
  • Add 3 oz of curry base. Stir until bubbles form, around 60 seconds. It's like a lively boil except the curry base is frying in the oil.
  • Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. Let it cook about 2 minutes.
  • Add the rest of the curry base and let cook until the bubbles form. Stir in the tamarind paste, sugar and worcestershire sauce. Turn the heat down to low and add the pre-cooked lamb.
  • Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Do not add water.
  • Garnish with cilantro and serve with rice or Indian flat bread and a good dal on the side.

Notes

Indian restaurant spice mix is used in many recipes on glebekitchen.
Curry base is a key ingredient in Indian restaurant style cooking.
Pre-cooking lamb
Pre-cooking your lamb is easy. Like making a super simple stew. Combine one pound of lamb with 1 tsp of your curry powder of choice and 1/2 tsp of salt. Add enough water to cover. Bring to a simmer.
Cook until the lamb is tender. This should take about an hour for shoulder but depends on how big your pieces of lamb are. Might take a little longer. Lamb leg takes less time typically so if you are cooking leg start checking after about 30-40 minutes.
I like to make large batches of pre-cooked lamb at once. I then use a food saver and freeze individual curry portions so I can have lamb curry any time.

Nutrition

Serving: 2servings | Calories: 533kcal | Carbohydrates: 18g | Protein: 36g | Fat: 34g | Saturated Fat: 23g | Cholesterol: 111mg | Sodium: 975mg | Potassium: 856mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1573IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 5mg