Lamb Vindaloo

5 from 4 votes
Prep Time 50 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 122 kcal


For the Vindaloo paste:

  • 3 tsp Cumin seeds
  • 2 Pc. Dried chili peppers
  • 2 tsp Black peppercorns
  • 4 tsp Cardamom pod
  • 4 Pc. Cinnamon bark
  • 2 tsp Mustard seeds
  • 2 tsp Fenugreek
  • 10 tbsp White wine vinegar
  • 4 tsp Brown sugar

For the lamb:

  • 1200 g Lamb
  • 6 Pc. Onions
  • 1 Pc. Ginger
  • 6 Pc. Clove of garlic
  • Water
  • Ghee
  • 2 tsp Turmeric
  • 2 tsp Coriander

For the okra in tomato and coconut sauce:

  • Okra
  • 4 Pc. Onions
  • 4 Pc. Garlic
  • 6 Pc. Tomatoes
  • 1 Pc. Ginger
  • Ghee
  • 2 tsp Cumin powder
  • 2 tsp Coriander
  • 1 tsp Turmeric
  • 2 tsp Sweet paprika
  • 0,25 tsp Chili
  • 1 tsp Fennel seeds
  • Salt
  • 1 Can Coconut milk

For the vegetable saffron rice:

  • Rice
  • 1 small glass Saffron
  • 10 Pc. Cashews
  • Ghee
  • 3 Pc. Cinnamon bark
  • 6 Pc. Cardamom pod
  • 5 Pc. Cloves
  • 4 Pc. Bay leaves
  • 1 tbsp Raisins
  • 150 g Frozen peas
  • Saffron juice
  • Almond sticks
  • Cashews
  • Salt
  • 1 tbsp Sugar


The Lamb:

  • Paint all the ingredients and mix with white wine vinegar and brown sugar. Dice the lamb, peel and dice the onions coarsely and grate a large piece of ginger. Chop or press the garlic cloves. Puree the ginger and garlic with 4 tablespoons of water.
  • Heat the ghee in a pan, fry the onions until dark (stirring constantly). Puree the fried onions with 4 tablespoons of water
  • Mix with the Vindaloo paste. Fry the lamb in portions, collect the juice and add it again before cooking.
  • Fry the ginger / garlic mixture with turmeric and coriander, add meat and Vindaloo paste and 300 ml water. Mix everything together and simmer for about 45 minutes.

The okra in tomato and coconut sauce:

  • Put okra in vinegar, then they won't get so slimy inside. It is better to leave it in one piece, otherwise the slimy consistency will leak out - not everyone likes that.
  • Wash the okra, rub dry and carefully remove the stem and neck - the inside of the okra should not be opened. Chop the onion and garlic into small pieces.
  • Cut the tomatoes into cubes and grate the ginger. Heat the ghee in the pan and fry the onions.
  • Sauté the garlic and ginger until the onions are dark brown but not burnt. Then add cumin powder, coriander, turmeric, sweet paprika, chilli and fennel seeds and heat for about 3 minutes.
  • Then add okra and fry everything. Then add tomatoes, salt and coconut milk, mix everything together and simmer for about 25 minutes. Okra should still have a slight bite.

The vegetable saffron rice:

  • Wash rice and cook in the rice cooker. Put a small glass of saffron from the spice department in a glass with 3 tablespoons of boiling water. Flatten 10-20 cashew nuts with a knife.
  • Heat the ghee, add the cinnamon bark, cardamom pods, cloves and bay leaves and fry. Then fry the raisins and frozen peas.
  • Now add the saffron juice, almond sticks, chopped cashews, a little salt and sugar. Stir everything into the hot rice and serve hot.


Serving: 100gCalories: 122kcalCarbohydrates: 11.8gProtein: 6.1gFat: 5.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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