Fiery Lamb Vindaloo With Tangy Chili Vinegar Marinade

Why You’ll Love This Recipe

• Big, bold flavors: a tangy, fiery vinegar-and-chili marinade cooked down into a deeply flavored curry.
• Restaurant-level results with simple, clear steps that are totally doable in a home kitchen.
• Flexible heat level: keep it pleasantly hot or turn it into a real firecracker, just by adjusting the chilies.
• Make-ahead friendly: the flavors get even better the next day, so it is perfect for planning ahead.

Grocery List

• Produce: 2 large onions, garlic, fresh ginger, 1 medium tomato (optional), fresh cilantro, limes
• Dairy: Plain yogurt (optional, for serving)
• Pantry: Lamb shoulder or leg, dried Kashmiri red chilies or chili powder, white wine or cider vinegar, vegetable oil or ghee, bay leaves, mustard seeds, ground coriander, ground cumin, turmeric, ground cinnamon, whole cloves, whole black peppercorns, sugar, salt, basmati rice or flatbreads

Full Ingredients

For the Lamb and Marinade

• 1.2 kg (2½ lb) lamb shoulder or leg, trimmed and cut into 3–4 cm (1¼–1½ inch) chunks
• 8–10 dried Kashmiri red chilies, stems removed, seeds mostly left in
  • or 3–4 tbsp Kashmiri chili powder or a mix of mild chili powder and paprika (to taste)
• 6 tbsp white wine vinegar or apple cider vinegar
• 10 large garlic cloves, peeled
• 5 cm (2-inch) piece fresh ginger (about 30 g), peeled and roughly chopped
• 2 tsp fine sea salt
• 2 tsp sugar
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• 8 whole cloves (or ¼ tsp ground cloves)
• 8 whole black peppercorns (or ½ tsp freshly ground black pepper)
• 2 tsp paprika (optional, for extra color if using milder chilies)

For Cooking the Vindaloo

• 3 tbsp neutral oil or ghee (such as vegetable, sunflower, or canola oil)
• 2 large onions (about 400 g), halved and thinly sliced
• 2 dried bay leaves
• 1 tsp black mustard seeds
• 1 medium ripe tomato, finely chopped (optional, about 100 g, for a slightly saucier vindaloo)
• 1–1¼ cups (240–300 ml) hot water, plus more as needed
• ½ tsp garam masala (optional, to finish)
• Extra salt, sugar, and vinegar to taste (for final adjustment)

To Serve (Optional)

• Steamed basmati rice or warm naan/roti
• Fresh cilantro leaves, roughly chopped
• Lime wedges
• Plain yogurt or raita, for cooling on the side

Step-by-Step Instructions

Step 1: Prep the Lamb and Soak the Chilies

Trim excess hard fat from the lamb and cut it into chunky 3–4 cm (1¼–1½ inch) cubes. Pat the pieces dry with paper towels so the marinade clings well. If using whole dried Kashmiri chilies, place them in a heatproof bowl and cover with just-boiled water. Let them soak for 15–20 minutes until very soft and pliable. This softening helps them blend into a silky paste and release their beautiful red color. If you are using chili powder instead of whole chilies, you can skip the soaking step and move directly on to blending the paste.

Step 2: Blend the Tangy Chili Paste

Drain the soaked chilies, discarding the soaking water. Add them to a blender or small food processor along with the vinegar, garlic cloves, ginger, salt, sugar, ground coriander, ground cumin, turmeric, cinnamon, whole cloves, black peppercorns, and paprika (if using). Blend until you have a very smooth, thick, pourable paste, scraping down the sides as needed. If your blender struggles, add 1–2 tbsp water or a little extra vinegar to help it along. The paste should smell sharp, garlicky, and warmly spicy with a pronounced vinegary tang.

Step 3: Marinate the Lamb

Place the lamb pieces in a large non-reactive bowl or a zip-top bag. Pour the chili-vinegar paste over the meat and use your hands or a spatula to coat every surface thoroughly, massaging the paste into all the nooks and crannies. Cover the bowl tightly (or seal the bag), then refrigerate for at least 2 hours and up to 24 hours. The longer you marinate, the deeper the flavor will be. If marinating overnight, give the lamb a turn once or twice if you can, to keep the marinade evenly distributed.

Step 4: Brown the Onions and Bloom the Spices

When you are ready to cook, remove the lamb from the fridge so it can lose some of its chill while you prepare the base. Heat the oil or ghee in a heavy, wide pot with a lid (such as a Dutch oven) over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring often, for 15–20 minutes until the onions turn a deep, even golden brown. This slow browning builds sweetness, which balances the acidity and heat of the vindaloo. Once the onions are nicely caramelized, add the bay leaves and mustard seeds. Stir and cook for 30–60 seconds, just until the mustard seeds start to pop and the bay leaves become fragrant. Take care not to scorch the onions at this stage; lower the heat if needed.

Step 5: Sear the Marinated Lamb

Increase the heat to medium-high. Add all of the marinated lamb to the pot, scraping in every last bit of the marinade. Stir well to combine with the onions. Cook, uncovered, for 5–7 minutes, stirring occasionally, until the lamb loses its raw color and you see the marinade thickening and darkening slightly on the bottom of the pot. If using the optional tomato, add it now and cook for 2–3 minutes until it begins to break down. This searing step helps the spices cook out their raw edge and deepens the flavor of the sauce.

Step 6: Simmer Until Tender

Pour in 1 cup (240 ml) of hot water and stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low so it simmers steadily. Cover with a lid and cook for 45–60 minutes, stirring every 10–15 minutes to make sure nothing is sticking. If the pot looks too dry at any point, add a splash of hot water. The lamb is done when it is very tender and yields easily when poked with a fork, and the sauce is thick but still spoonable.

Step 7: Reduce, Balance, and Serve

Once the lamb is tender, remove the lid and let the vindaloo simmer uncovered for a further 10–15 minutes, stirring occasionally, until the sauce is rich, glossy, and clings to the meat. If you like, stir in the garam masala during the last 5 minutes for a gentle aromatic lift. Taste the sauce: it should be tangy, spicy, and slightly sweet. Adjust with a pinch more salt, a small spoonful of sugar, or a splash of vinegar until it hits the balance you love. Turn off the heat and let the curry rest for 5–10 minutes; the flavors settle and the sauce thickens slightly as it stands. Garnish with chopped fresh cilantro and serve hot with basmati rice or warm flatbreads, plus lime wedges and yogurt on the side if you want some cooling contrast.

Pro Tips

• Choose the right chilies: Kashmiri chilies give a vivid red color and moderate heat. For a very fiery vindaloo, mix in 2–3 hotter dried chilies (like Thai or arbol) or add extra hot chili powder.
• Do not rush the onions: Deeply caramelized onions are the backbone of the sauce, adding sweetness and body that balance the acidity and spice.
• Marinate as long as you can: An overnight marinade gives noticeably better depth and tenderness compared to a quick 2-hour soak.
• Adjust tang at the end: The acidity will mellow during cooking. Always taste and tweak with a little extra vinegar or sugar right before serving.
• Rest before serving: A short rest off the heat (or even chilling and reheating the next day) lets the flavors meld and the sauce thicken beautifully.

Variations

• Pork Vindaloo: Swap the lamb for pork shoulder cut into similar-sized chunks. Cooking time is similar; simmer until the pork is very tender and shreddable.
• Chicken Vindaloo: Use bone-in chicken thighs or drumsticks. Reduce the covered simmering time to about 25–35 minutes so the chicken does not overcook.
• Milder Family Version: Use fewer chilies or only Kashmiri/mild chili powder, and stir 2–3 tbsp plain yogurt into the finished curry off the heat for a gentler, creamier finish.

Storage & Make-Ahead

Lamb vindaloo keeps and reheats extremely well. Once cooled to room temperature, store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, and the sauce often tastes even better on day two. To reheat, warm gently in a covered saucepan over low heat, adding a splash of water if the sauce has thickened too much. You can also freeze the curry for up to 3 months; thaw overnight in the fridge before reheating. For meal prep, you can marinate the lamb up to 24 hours ahead, or cook the entire curry a day before serving and simply reheat before your meal.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without rice or bread): about 480 calories; 34 g protein; 33 g fat; 7 g carbohydrates; 2 g fiber; 3 g sugar; 800 mg sodium (will vary based on salt used and any adjustments). Adding rice or flatbreads will increase the carbohydrate and calorie content.