Beef or Lamb Vindaloo

READY IN: 2hrs 15mins
Recipe by evelynathens

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.

Top Review by chia2160

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!

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a