Lamb Vindaloo

Lamb Vindaloo created by mary l.

My husband the spice junky loves this dish and would make it once a week if I let him. Indian-inspired. Marinate overnight.

Ready In:
8hrs
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"My husband the spice junky loves this dish and would make it once a week if I let him. Indian-inspired. Marinate overnight."
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  1. papa.lazarou47
    Really poor recipe, not a curry more stewed lamb, no heat or flavour apart from lamb, the others that have give this a rave review I recommend visiting a real indian restaurant
    Reply
  2. mary l.
    Lamb Vindaloo Created by mary l.
    Reply
  3. SarahCKS
    I have had very little luck with making Vindaloo, until this recipe. I've used this recipe with various types of meat and it is reliably tasty every time. I don't muddle with a slow cooker. I just put the first nine ingredients in the food processor, use it as a marinade for the meat beforehand, then simmer it all slowly in a covered saucepan, adding water as needed. Usually I just need to simmer for an hour or two to get the meat to a stew-like consistency. Sometimes I add a little cream or coconut milk to make it a little creamier. Great recipe, one of my favorites!
    Reply
  4. Astramom
    I was so excited to make this, so maybe I over did my anticipation. Don't get me wrong, it was very good. I just thought it would be the best thing ever. Anyhow, I used 2 lbs of lamb and added colliflower and chick peas to the slow cooker. It ended up a little dry and next time I'd cut the slow cooker time to 5 hours. My husband liked it before I trasferred it to the skillet and thought I should have served it that way. But it was very easy to make and had a wonderful exotic taste. I will definately make it again!
    Reply
  5. cschafer
    I basically followed the directions exactly. Only change was to not reduce quite so much so as to leave a little sauce. I also added a touch of garam masala at the end because we love spicy food. Served this to 4 adults and got raves from everyone - plus it was very easy. While spicy; it was not super hot and so was pleasing for everyone.
    Reply
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