Goan Lamb Vindaloo

Nuvita Biscuits

Lose yourself in this fragrant, flavourful Goan lamb vindaloo.


  • 2 tablespoons vegetable oil
  • 4 (950g) lamb leg chops, trimmed, cubed
  • 2 medium red onions, cut into thin wedges
  • 3 garlic cloves, finely chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 1/4 cup vindaloo curry paste
  • 2 1/2 tablespoons white vinegar
  • 1 small green chilli, sliced
  • 3 medium tomatoes, chopped
  • 1 1/2 teaspoons brown sugar
  • Steamed basmati rice and cucumber raita (see note), to serve


Heat oil in a large, heavy-based saucepan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl.

Add onion and garlic to pan. Reduce heat to medium-low. Cook, stirring occasionally, for 2 to 3 minutes or until onion has softened. Add ginger. Cook for 30 seconds. Increase heat to high. Return lamb to pan. Add curry paste, vinegar and chilli. Cook, stirring, for 2 minutes or until fragrant. Add tomato, sugar and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 40 minutes or until meat is tender. Serve with rice and raita.



Recipe Comments

  1. posted by Dom L on Mar 16, 2013

    Anything like pilau, briyani, kebabs, samosa’s and other indian sweets.

    Thank you in advance to everyone. ; )

  2. posted by Elijah luv on Mar 25, 2013

    I’m going for one tonight; almost always get lamb/chicken tikka massala, pilau rice and a peshwari naan. I love saag aloo too. I feel like experimenting… what do you recommend?! (Nothing too spicy please!)

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