Lamb Vindaloo

Name: Lamb Vindaloo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 800 g lamb shoulder; 8 kashmiri chilies; 3 tbsp palm vinegar; 1 tsp mustard seeds; 6 garlic cloves; 1 tsp jaggery; 3 tbsp coconut oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Lamb Vindaloo hails from Goa, where it is often reserved for special occasions and family gatherings. This home version captures the essence of Goan cooking: salt is judged by hand, and generous fat ensures the dish is rich and satisfying. Passed down through generations, it's a dish that finds its heart in the blend of spices and the warmth of shared meals.

Expect a bold symphony of flavors that balances the heat of Kashmiri chilies with the tang of palm vinegar and the subtle sweetness of jaggery. The tender lamb, infused with garlic and mustard seeds, melts in your mouth, creating a comforting and hearty experience best enjoyed with loved ones around the table.

Ingredients

800 glamb shoulder
8kashmiri chilies
3 tbsppalm vinegar
1 tspmustard seeds
6garlic cloves
1 tspjaggery
3 tbspcoconut oil
to tastefine sea salt

Method

Begin by soaking 8 Kashmiri chilies in warm water for about 15 minutes until they soften. Once softened, drain the chilies and blend them with 6 garlic cloves and 3 tablespoons of palm vinegar to form a smooth paste. This paste will be the base of your marinade, providing the signature flavor and color of the dish.
Cut the 800 g lamb shoulder into bite-sized pieces. In a large bowl, combine the lamb with the chili-garlic paste, 1 teaspoon of mustard seeds, and 1 teaspoon of jaggery. Season generously with fine sea salt to taste. Mix well to ensure each piece of lamb is coated thoroughly, then let it marinate for at least 30 minutes to absorb the flavors.
Heat 3 tablespoons of coconut oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the marinated lamb pieces in batches, being careful not to overcrowd the pot. Brown the lamb on all sides until each piece develops a deep, rich color. This step is crucial for building flavor, so take your time to ensure a good sear.
After browning all the lamb, return all pieces to the pot. Add any remaining marinade from the bowl into the pot. Reduce the heat to low, cover the pot, and allow the lamb to braise gently. Stir occasionally and let it cook until the lamb is tender and the sauce has thickened, which will take around 1 to 1.5 hours. The lamb should be fork-tender and the sauce should cling to the meat.
Once the lamb is tender, taste the sauce and adjust the seasoning with more fine sea salt if necessary. The flavors should be balanced, with a hint of sweetness from the jaggery and a mild heat from the chilies. Serve the Lamb Vindaloo hot, accompanied by rice, bread, or a fresh salad, ready to be shared around the table.