Lamb Vindaloo

READY IN: 8hrs




  • Add the onion, ginger, and garlic to the container of a food processor; process until finely chopped.
  • Add in the vinegar, coriander, cumin, turmeric, salt, and cayenne pepper; process until the mixture forms a smooth paste.
  • Scrape the paste out into a 4-quart slow cooker crock insert.
  • Add in the lamb pieces; toss to coat.
  • Cover with saran wrap and refrigerate at least 4 hours or overnight.
  • Put the crock insert into slow cooker; add in water and stir.
  • Cover and cook on LOW for 6-7 hours or until the lamb is tender.
  • Transfer the lamb and cooking juices to a big saucepan.
  • Cook on the stove over medium-high heat for about 20 minutes, stirring frequently (cook until all the liquid has evaporated and the lamb is sizzling).
  • Change the heat setting to low and continue cooking and stirring frequently, for about 5 more minutes or until the spice coating turns light brown.
  • Serve right away.