Indian
Indian
Free recipe
Lamb Vindaloo
A fiery Goan curry of marinated lamb in a tangy paste of dried chiles, vinegar, and warm spices. Slow simmered until the meat falls apart.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Toast the chiles and spices, then blend with vinegar, ginger, and garlic to a smooth paste.
- Marinate the lamb in the vindaloo paste for at least 4 hours or overnight in the refrigerator.
- Brown the lamb in batches in oil, then saute the onions until deep golden in the same pot.
- Return the lamb with marinade, add water to cover, and simmer covered for 2 hours until tender.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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