- 2 lbs boneless lamb, cut into 1-inch cubes
- 2 cups red wine vinegar
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 6 cloves of garlic, minced
- 2 tbsp ginger, grated
- 1 tbsp red chile powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp mustard seeds
- 2 bay leaves
- Salt and pepper, to taste
- In a large bowl, combine the lamb, red wine vinegar, 1 tsp salt, and 1 tsp pepper. Mix well and marinate for at least 2 hours or overnight in the refrigerator.
- Heat the oil in a large pot over medium heat.
- Add the mustard seeds and bay leaves and cook until the seeds begin to pop.
- Add the onions, garlic, and ginger and sauté until the onions are translucent, about 8-10 minutes.
- Add the chile powder, cumin, coriander, turmeric, and garam masala powder and cook for 2-3 minutes, until fragrant.
- Drain the lamb and add it to the pot, along with any marinade that remains.
- Stir in 2 cups of water, bring to a simmer, then reduce the heat to low and cover the pot.
- Let the lamb cook for 1 hour or until it is tender.
- Remove the bay leaves and adjust the seasoning with salt and pepper as desired.
- Serve the lamb vindaloo with steamed rice or naan bread.
Vindaloo is a spicy and tangy dish that originates from Goa, India. The dish is traditionally made with pork but it can be made with other meats like lamb, chicken or beef. The key ingredients in the dish are red wine vinegar, red chile powder, cumin, coriander, turmeric and garam masala which gives the dish its unique flavor. You can adjust the heat level of the dish to your taste.