Indian Lamb Vindaloo, Easy (can make Mild to Hot)



Slightly adapted from Madhur Jaffrey's "Quick & Easy Indian Cooking." An excellent cookbook, and this is my family's favorite out of the many beloved meals in her book. I highly recommend getting her book if you want to try out easy, delicious Indian recipes.

★★★★★ 1 vote
3 to 4
30 Min
1 Hr
Stove Top


1 1/2 Tbsp
grainy mustard
1 1/2 tsp
ground cumin
1 1/2 tsp
ground turmeric
1/2-1 tsp
cayenne pepper
1 tsp
1 tsp
red wine vinegar
3 Tbsp
olive oil
onion, chopped or sliced
6 clove
garlic, pressed or chopped fine, or paste
1 1/4 lb
lamb, cut in 1 inch cubes
2/3 c
canned coconut milk

How to Make Indian Lamb Vindaloo, Easy (can make Mild to Hot)


  • 1Pour a couple Tablespoons olive oil into a large pan or pot. Place all of the ingredients into the pan, except for the coconut milk.
  • 2Heat & stir over medium high heat, adding a bit of water as needed, to keep bottom from burning. Cook until onions and meat are well cooked and browned.
  • 3Add coconut milk at the end, stirring well to mix.

    You can add more coconut milk than the 2/3 cup, according to your taste preferences. Just do a little at a time, and taste as you go along. You may also add more cayenne pepper (Madhur Jaffrey said Goans would use 4 tsp.) if you like a hotter dish.
  • 4Serve over basmati rice.

    I do 2 1/2 cups dry basmati rice plus 1/2 cup Jasmine rice, 1/2 Tbsp. salt, several Tbsps. Extra Virgin Olive Oil (or butter), and enough water according to my rice cooker instructions.

    Good over a nutty brown rice and quinoa mix, too.
  • 5Plan ahead:

    I like to measure out several batches of the ingredients (minus the coconut milk) in ziplock freezer bags. I buy a big leg of lamb and cut it into chunks for this.

    Then I have an easy meal that I just have to dump the ingredients from the bag into a pan.
  • 6Also good served with yogurt sauce:

    Plain, unsweetened yogurt, mixed with dried herbs such as: mint, marjoram, basil and oregano (all of them together tastes great.) Chopped onion may also be added.

    Also good with soft pita or naan bread.

    Also good with mango lahsi drink: in a blender combine plain yogurt, frozen mango chunks, and optional: honey, few drops rose water, shake or two of cardamom powder.

    Pictured with a purple cabbage side dish. This side dish can be made with green peas instead. I'll link to the recipe once I have it up.

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About Indian Lamb Vindaloo, Easy (can make Mild to Hot)

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Indian
Dietary Needs: Dairy Free