Ingredients
Meat and Marinade
- 1 lb (0.45 kg) lamb shoulder, cut into large cubes
- 3 cloves garlic, minced
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 1/2 tsp cloves powder
- 1 tsp sumac
- 1 tsp cumin
- 1 tsp black pepper
- 4 tbsp olive oil
- 3 tbsp lime juice
- 3 tsp tomato puree
- Salt, to taste
Cooking and Garnish
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2-3 dried chili peppers
- 1-2 cinnamon sticks
- 1 bay leaf
- 3 cups water (add more if necessary)
- Fresh parsley for decorating
Instructions
- Toast Spices: Lightly toast the cumin seeds and black peppercorns in a dry pan until fragrant. This enhances their flavor for the marinade.
- Prepare Marinade: Add the toasted cumin and peppercorns, along with minced garlic, ginger powder, turmeric powder, cloves powder, sumac, olive oil, lime juice, and tomato puree to a blender. Blend until the mixture becomes smooth and compact.
- Marinate Lamb: Place the lamb cubes in a bowl and pour the blended marinade over them. Mix to coat evenly, then cover and refrigerate for 3 to 4 hours to allow the flavors to penetrate the meat.
- Prepare Aromatics: Before cooking, chop the onion and mince additional garlic. Prepare dried chili peppers, cinnamon sticks, and bay leaf.
- Sauté Aromatics (Stovetop Method): In a thick-bottomed skillet, heat some olive oil and sauté the chopped onion and minced garlic until the onion softens and becomes translucent. Add the dried chili peppers, cinnamon sticks, and bay leaf. Let the mixture simmer for a couple of minutes to release their aromas.
- Cook Lamb (Stovetop Method): Add the marinated lamb to the skillet and briefly simmer over medium heat to sear slightly and combine flavors. Pour in 3 cups of water, cover the skillet, and cook on medium heat for about 2 hours. Stir occasionally and add more water if necessary. The lamb should become very tender and easily fall apart when pierced with a fork.
- Instant Pot Method: Transfer all ingredients—including marinated lamb, onions, garlic, spices, and water—into the Instant Pot. Cook on high pressure for 40 minutes. Allow the pressure to release naturally before opening the lid and serving.
- Slow Cooker Method: Add all ingredients to the slow cooker. Cook on high for 5 hours or on low for 9 hours until the lamb is tender and flavorful.
- Serve: Once cooked by your preferred method, serve the lamb vindaloo warm, garnished with fresh parsley to add a touch of freshness and color to the dish.
Notes
- Marinating the lamb for 3-4 hours (or overnight) results in deeper flavor and more tender meat.
- Adjust the number of chili peppers based on desired spice level.
- For a thicker sauce, reduce water quantity slightly or cook uncovered during the last 30 minutes on stovetop.
- Sumac adds a subtle tartness; if unavailable, a small pinch of tamarind paste can be used as a substitute.
- Leftovers keep well refrigerated for 2-3 days and taste even better after resting.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian (Goan)
- Diet: Halal
