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In the mood of curry? Why not give this authentic Indian vindaloo a chance?
Food and Drinks

In The Mood Of Curry? Why Not Give This Authentic Indian Vindaloo A Chance?

In this post, you can find both lamb vindaloo recipe as well as vegetable vindaloo recipe as an alternative. Join BestLifeTips for the detail instruction.

Vindaloo is one of the most famous dishes in Indian culture! It can be made with either meat or vegetarian ingredients, so you can change it up based on your nutritional requirements. It’s an ideal meal for working families or anytime you have dinner guests. join BestLifeTips for authentic lamb vindaloo recipe.

What is a vindaloo

So, what exactly is vindaloo? Vindaloo is a popular Indian dish that originated in the Indian state of Goa. It’s a highly spiced dish that can be vegetarian or feature pork, chicken, or tofu. Because of the chilies, Indian vindaloo is fiery hot and spicy!

It is widely assumed that vindaloo is inspired by Portuguese cuisine, which was introduced to India by Portuguese explorers in the 15th century. In reality, the term “vindaloo” is believed to be a mispronunciation of “carne de vinha d’alhos,” a Portuguese dish of marinated meat in wine vinegar and garlic. Meat was marinated in vinegar to preserve it, ensuring that the adventurers had plenty for months of travel.

lamb vindaloo 4

Source: BBC

The locals, like many other international foods imported to a region, put their own twist on it. Since wine vinegar was unavailable in India, palm wine was substituted. Tamarind, black pepper, cinnamon, and cardamom were among the spices used. Chilli peppers, arguably a remnant of Portugal’s global empire, are the most significant spice in the dish. However, Kashmiri chillies are sometimes used in place of chilli peppers.

Tindaloo, a much spicier variant of the dish than vindaloo, is popular in East India.

How does lamb vindaloo taste?

The hottest of all curries, the Vindaloo, an all-time fiery favorite While Vindaloo is now served in Indian restaurants, it originated in Portugal as a basic dish made with wine vinegar and garlic. After being brought to Goa, India, more and more chilli powder has been added over the years, making the pork, beef, or lamb dish one of the spiciest curries available.

Is vindaloo too hot?

An original vindaloo is a thick and dried curry which is hot tasting with busting flavors of spices. We have no onion and tomatoes for authentic recipe, but just meat marinated and simmered in vindaloo paste.

There are more and more variations of vindaloo in Indian restaurants which contain onion and tomatoes, which help tone down the heat.

Lamb vindaloo recipe

lamb vindaloo 2

Source: Glebe Kitchen

In case you want to add more texture or spices to your Indian vindaloo, try chicken breasts, tofu, or even more vegetables like zucchini, potatoes, and bell peppers. You can also vary the amount of chilies and jalapeos you use based on how spicy you like your food!

Lamb vindaloo ingredients

lamb vindaloo

Source: Times of India

Spice paste

  • 10 cloves garlic
  • 2-inch ginger, cut into thick slices
  • 1 tsp turmeric powder
  • 1 tbsp tamarind juice
  • 4 tbsp rice vinegar
  • 4 tbsp water
  • 15 dried chilies, cut into short sections (remove seeds for a less spicy vindaloo)
  • 1/2 tsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 cinnamon stick (about five inches long)
  • 6 clove
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 3 green cardamoms


  • 1 kg lamb shoulder roast, boneless, cut into 1.5-inch cubes
  • 10g salt
  • 10g palm sugar

the curry

  • Coriander leaves for garnishing
  • 3 tbsp mustard oil
  • 300g onion, finely chopped
  • One sprig of curry leaves
  • 200ml water

How to cook lamb vindaloo

The most authentic lamb vindaloo recipe

Source: Internet

Lamb vindaloo is not a quick dish since it takes time to cook. The meat also has a decent amount of fat and a lot of calories, so it’s better to start to preparing the spice paste and meat 1-2 days before. That allows the meat to marinate overnight before cooking the next day. The cooked lamb vindaloo can then be refrigerated and reheated for next day. Its flavor improves after a day of maturation, so serve it a day after preparing it for the best results.

Before you cook 

Prepare the spice paste: If you like it less spicy, remove the seeds from the dried chilies instead of reducing the number of chilies. Dried chilies, cinnamon sticks, cloves, and cumin seeds are the primary dried ingredients in vindaloo paste and the mixture has no right or wrong response. In case you like the taste of green chilies, add a few when cooking the lamb vindaloo. Besides of that, if you don’t have dried chilies on hand, you can substitute 2.5 teaspoons Kashmiri chili powder for every 1kg of meat.

  • In a frying pan, combine the dried chilies, black peppercorns, coriander seeds, cinnamon sticks, garlic, cumin seeds, mustard seeds, and green cardamoms.
  • Toast the spices for two minutes over low to medium flame, or until aromatic.
  • Transfer the spices to a spice blender and pulse until finely ground.
  • To the dried spices, add the garlic, ginger, turmeric powder, tamarind juice, rice vinegar, and water. Continue to mix it until it forms a paste.

Marinate the meat overnight: The original recipe from Portuguese uses pork as main protein. If you are unavailable for lamb, you can apply the same recipe for cooking either pork or beef or chicken vindaloo. Besides, add vinegar in the vindaloo paste to tenderize and soften the meat.

Instruction for lamb vindaloo recipe

  • In a pan over medium boil, heat some mustard oil. Cook for 5 minutes, or until the onion is translucent.
  • Combine the marinated lamb and curry leaves in a mixing bowl. Continue to sauté for 5 minutes more.
  • Fill the pan halfway with water. Bring it to a boil over medium heat, then reduce to a low heat and simmer for 90 minutes.
  • Remove the lamb and put it in a serving basket. You can serve it right away or set it aside for a day to allow the flavor to develop.
  • Garnish with coriander leaves before serving.

Because of its strong flavor, lamb vindaloo is better served with steamed rice. Plain rice absorbs the curry like a canvas. It can also be served with chapati or parathas.

How to cook vegetable vindaloo

The most authentic lamb vindaloo recipe

Source: SparkRecipe

Chunky vegetables like mushrooms, cauliflower, potatoes, and onions are immersed in a tasty sauce of spices and vinegar, a rare ingredient in Indian, but not Goan, cuisine.


Masala marinade paste

  • 2 tbsp apple cider vinegar (or balsamic or white vinegar)
  • 2 tsp extra virgin olive oil
  • 6-8 cloves garlic (chopped)
  • 1 inch knob ginger (chopped)
  • ½ tsp turmeric
  • 1 tsp red pepper flakes (use more or less per your taste)
  • 1 tbsp black mustard seeds
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • 1 tsp salt


  • 1 small head cauliflower (separated into medium-sized florets)
  • 8 oz crimini mushrooms (use button or even shiitake if you prefer), halved or quartered if very large
  • 3 medium potatoes (yellow or red potatoes. Cut in a chunky dice)
  • 1 tbsp vegetable oil
  • 2 medium red onions (cut in a large dice)
  • 2 cups tomato puree (fresh or canned are both fine. I used canned)
  • 2 tsp paprika (optional)
  • 2 tbsp cilantro (chopped)
  • 2 inch cinnamon stick
  • 2 tsp garam masala (optional)
  • Salt and ground black pepper to taste

Optional add-ins

  • Air Fryer Tofu (or any baked tofu, cut into cubes)
  • Meatless sausage (cut into chunks)


  • Make the masala paste by mixing all the ingredients into a paste in a blender.
    Blended masala marinade for vegetable vindaloo.
  • Toss the vegetables (cauliflower, onions, and potatoes) in a bowl with the masala paste. Allow at least 15 minutes, and up to an hour if possible.
  • In a large, heat the vegetable oil. Cook, stirring occasionally, until the onions are golden-brown and seasoned with salt and ground black pepper, about 10 minutes. Don’t rush because it takes time for onions to develop the flavor.
  • Add the marinated vegetables and cook, stirring within 5 minutes or until they are tender. Continue to add tomatoes, paprika, if you have, and cinnamon stick. Add a cup of water or vegetable stock and bring to a boil. Cover the pot and allow the vindaloo to cook over medium-low heat for 20-30 minutes, stirring once in a while to ensure the veggies get cooked evenly. The potatoes should get tender but the cauliflower will still have a bit of a bite.
  • Add the garam masala, if you have, and stir it in.
  • Season with salt if needed. Stir in the cilantro. Serve.

Nutrition facts
Calories: 208kcal | Carbohydrates: 37g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Sodium: 443mg | Potassium: 1247mg | Fiber: 7g | Sugar: 9g | Vitamin A: 562IU | Vitamin C: 56mg | Calcium: 78mg | Iron: 4mg

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Vindaloo is a popular Indian dish that originated in the Indian state of Goa. It’s a highly spiced dish that can be vegetarian or feature pork, chicken, or tofu. Give BestLifeTips a thumb up if you find this helps and we will get back real soon for more recipes.