Fiery Goan Lamb Vindaloo with Aromatic Spices and Tangy Vinegar Sauce

Ingredients:

2 lbs lamb shoulder, cut into bite-sized cubes
2 tablespoons oil
1 large onion, finely sliced
1 tablespoon ginger, minced
6 garlic cloves, minced
3 tablespoons white vinegar
8 dried red chilies
1 teaspoon cumin seeds
1 teaspoon mustard seeds
6 black peppercorns
4 cloves
1-inch cinnamon stick
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon sugar
1 ½ teaspoons salt
1 ½ cups water
Fresh cilantro, chopped for garnish

Directions:

Soak the dried red chilies in hot water for 20 minutes until softened.
Blend the soaked chilies, vinegar, cumin seeds, mustard seeds, peppercorns, cloves, cinnamon, garlic, ginger, turmeric, paprika, sugar, and a few tablespoons of water into a smooth paste.
Marinate the lamb with the prepared vindaloo paste for at least 2 hours or overnight for best flavor.
Heat oil in a large heavy-bottomed pot over medium heat.
Add the sliced onions and sauté until golden brown.
Add the marinated lamb and cook for 8–10 minutes, stirring frequently.
Pour in the water and bring the mixture to a gentle boil.
Reduce heat, cover, and simmer for 75–90 minutes, or until the lamb is tender and the sauce has thickened.
Taste and adjust salt if needed.
Garnish with fresh cilantro and serve hot with steamed rice, naan, or crusty bread.

Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes

Kcal: 485 kcal | Servings: 6 servings