Beef or Lamb Vindaloo

"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."
photo by rpgaymer photo by rpgaymer
photo by rpgaymer
photo by dianegrapegrower photo by dianegrapegrower
Ready In:
2hrs 15mins




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

Questions & Replies

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  1. 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!
  2. rpgaymer
    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!
  3. dianegrapegrower
    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.
  4. Zobeed
    That was an incredible dish!! I loved the intense flavors. Nothing better than toasting whole spices and grind them up fresh! It really makes a difference! I served this over plain rice.
  5. NaomiW
    This is a fantastic curry- really hot and flavoursome. Next time I'm going to make double quantity so there are leftovers for lunches.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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