Lamb Vindaloo
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[Based on 8 users]
Author vahchef Yield No Value
Published Jun 3, 2009 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Lamb Standing Time 1 hour
Description: Lamb Vindaloo traditionally is a spicy hot dish made with coconut, vinegar and lots of hot red chilli peppers. Chili pepper was introduced by Portuguese traders during 16th century and with this came the development of Vindaloo dishes in Goa.  

Recipe of Lamb Vindaloo

Ingredient Name Quantity Unit
Vinegar 1/2 Cup
Sugar 1/2 Teaspoons
Mustard Seeds 1/2 Teaspoons
Cumin Seeds 1/2 Teaspoons
Cinnamon 1 Piece
Cloves 3 Numbers
Ginger Small 1 Numbers
Garlic 6-7 Numbers
Pepper Corns 1/2 Teaspoons
Red Chilli Dry 5-6 Numbers
Salt as needed
Lamb 500 Grams
Oil 2 Tablespoons
Coconut Milk Or Feni 1 Cup
Onions 1 Cup
Water as needed


  1. Wash lamb apply salt and keep it a side for 1 hr. ( Optional raw papaya blend in a blender and add to the lamb to cook fast or tender)Soak all these in vinegar and coconut milk for 30min red chilli,pepper corns,garlic,ginger,cloves,cinnamon,cumin seeds,mustrad,sugar.
  2.  Then blend till fine paste.After one hour take the lamb add all the spice mixture mix well and keep a side for 4 hours.After 4 hours take a pan add oil, lamb masala cook for 5min then add chopped onions.
  3. Cover the pan with a lid by adding some water  and cook in a low flame.cook till the lamb is tender or oil oozes out. 
Posted Jun 3, 2009

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Aug 3, 2014
I have noticed that Sanjay mixes the words mutton and lamb in the videos. I've seen him cook goat meat which I call mutton but the dish is called Lamb something of the other. And vise versa. Lamb has a particularly bad smell while cooking but is just as tasty as mutton when cooked. Also mutton takes an extremely long time - over 90 minutes to cook unless cooked in a pressure cooker which takes almost. 10 whistles or more to cook properly. Pl. correct me if I am wrong. But no matter what I love Sanjay's Thumma's site more than any other. Thanks for you're recipes.

May 18, 2014
Very delicious and mouth watering recipe moreover tips by marco099 also seems to be useful, thanks

marco099 May 7, 2013
TIP #1: If you try to marinate the dry chilies without first hydrating them in hot water, you will not achieve a paste but rather just a liquid mix with little bits of dried chilies in the liquid. The coconut milk and vinegar won't hydrate the chilies to make them soft and achieve a paste because they are not heated. Therefore, tip #1: Hydrate the chilies in hot water, covered, for 20-30 minutes.

TIP 2: When I went to use 100% coconut milk - high quality from Thailand, the result was that it coagulated in clumps when incorporated into the paste, even with a high speed blender. I also think 1/2 C. might have been the measurement based on the amount used in the video. I substituted white wine for the coconut milk, though I wanted to use coconut milk.

TIP 3: As an alternative, you can try these instructions for the paste:
1) Hydrate chilies in hot water for 20-30 min. in a covered bowl.
2) While peppers are hydrating, grind all the dry spices into a fine powder.
3) Mince the garlic and ginger and combine.
4) Place the spice powder, garlic, ginger and 1/2 C. vinegar in a high speed blender or food processor and thoroughly blend.
5) Add the hydrated chilies and blend. A paste will form.
6) Add about 1/4 C. of white wine to paste and blend.
7). Check for consistency. If too thin, add a little xanthan gum (1/8 t. at a time) or a cornstarch slurry and blend on medium to achieve a thicker consistency.

Laura Nov 9, 2012
Awesome. making this for the 2nd time tonight. so freakkking good. Thank you!

Robert Dec 17, 2010
The way you explain and finish I have to rush in the kitchen and cook.
Can I use beef instead of pork or lamb, also can i increase the intensity of hotness

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