Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

A lovely, warming, spicy curry to enjoy in the colder months of the year. I serve this up over plain, boiled potatoes, or a rice pilaf.

Ingredients Nutrition


  1. Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
  2. Grind chilies with garlic, onion and ginger to make a paste.
  3. Mix spice powder with vinegar.
  4. Place meat in container and rub well with spice mixture.
  5. Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
  6. Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
  7. Add bay leaves and stock and bring to a boil.
  8. Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
  9. Season to taste.
  10. This is one of those dishes that taste better the next day so, if time permits, keep that in mind.
Most Helpful

i used 2 1/3 lbs lamb, and followed directions to a t, then cooled and refrigerated for the next day. and i am so glad i did! there was a thick layer of fat atop which was easily removed, practically in 1 piece, and the flavor was concentrated,just so pungent and tasty. the lamb literally melted in our mouths. i served this over basmati rice, wonderful main course!

chia November 23, 2003

Wow, this is so good. I've tried a lot of Indian recipes with mostly great results, but the vindaloos I've made never really turned out as great as I'd have hoped. This recipe is a real keeper though. I spread the cooking process out over three days: I marinated the beef the first day, cooked it on the second, and reheated it on the third. I ended up with a delicious curry that was more than worth the wait. Thanks for sharing!

rpgaymer April 15, 2013

Absolutely delicious! Used beef, added the onions when sauteing. So flavorful - I had to halve the chilies, because I can't tolerate more (love them, but they hate me...) and still great. Sprinkled with cilantro for color and flavor. Serve on a pilaf of peas and brown rice.

dianegrapegrower March 10, 2013