This easy and spicy Lamb Vindaloo is incredibly flavorful! This one skillet meal is made with wholesome ingredients. It’s quick, simple and great for any night of the week. The leftovers are tender, saucy and delicious!

White bowls filled with lamb vindaloo.

Warm and hearty comfort foods get me through every Maine winter. This lamb vindaloo recipe is incredibly simple, packed with flavor, and great for any occasion. I knew this recipe was a winner when my family started to dip crackers into the sauce because “it’s just that good!”

Why This Recipe Works

My favorite taste testers raved about this dinner. Here’s why this one is a winner:

  • The lamb is incredibly tender and flavorful.
  • This sauce is a little spicy, a little creamy, and a little savory.
  • Feel free to substitute with chicken or pork. This vindaloo recipe is versatile.
  • Only one skillet required!
The ingredients for lamb vindaloo.

Recipe Steps

Step 1

First, cook lamb meat in olive oil in a skillet for 3 to 4 minutes on each side.

Lamb stew meat in a skillet.

Step 2

Then, remove lamb to a plate.

Step 3

Add onion, peppers and garlic to the skillet and cook for 5 minutes.

Onions, peppers and garlic in a black skillet.

Step 4

Combine all spices in a bowl and stir to combine.

The spices for a spicy vindaloo sauce.

Step 5

Add all ingredients (including lamb) to the skillet and stir.

A skillet filled with lamb vindaloo.

Step 6

Bring to a light boil. Boil for 15 to 20 minutes or until sauce is thick.

Lamb vindaloo in a skillet.

Step 7

Finally, remove from heat and serve.

Frequently Asked Questions

Can I use a pre-made Vindaloo sauce?

Yes! I highly recommend this Maya Kaimal Vindaloo sauce. After the lamb is cooked, add this sauce to the pan and heat through. It is a true authentic sauce, and it has the best flavors! In addition, it is Vegan, Gluten free and non-GMO.

How do you cook lamb so it is tender?

Cooking lamb low and slow is the key to making it tender. In this lamb vindaloo recipe, the lamb is first browned and then simmered. Feel free to continue simmering even longer.

What cut is lamb stew meat?

Lamb stew meat is usually from lamb shoulder. It is incredibly tender and flavorful!

What does vindaloo taste like?

This vindaloo sauce has an Indian flavor and has notes of turmeric, ginger, tomatoes, and vinegar.

What does vindaloo mean?

Vindaloo is an Indian spiced curry typically made with vinegar.

Can I substitute for the lamb?

Yes! Chicken breasts or thighs or pork shoulder work well. Check to make sure meat is done before serving.

Can I substitute for the white wine vinegar?

Yes, rice vinegar works well for a Paleo and Whole30 option.

Lamb vindaloo in a white bowl.

You May Also Like

If you make this recipe, I’d love to see it! You can find me on InstagramFacebook, and Pinterest. I’d love for you to follow along!

White bowls filled with lamb vindaloo.

Get the Recipe: Easy Spicy Lamb Vindaloo

This easy spicy Lamb Vindaloo is packed with hearty and savory flavors! This one dish meal is great for any night of the week. The lamb is incredibly tender and flavorful!
5 from 11 votes


  • 1 pound lamb stew meat
  • 2 tbsp olive oil
  • 1/2 red pepper, chopped finely
  • 1 small onion, chopped finely
  • 2 serrano peppers, chopped, optional
  • 2 tbsp minced garlic
  • 3 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup white wine vinegar, or rice vinegar
  • cilantro, to garnish

Spice Mix


  • First, add lamb meat and olive oil to a skillet over medium heat. Cook for 3 to 4 minutes on each side, until browned.
  • Once browned, remove lamb to a plate.
  • Add onion, red pepper, serrano peppers, and minced garlic to the pan.
  • Cook for 5 minutes or until onion is softened.
  • Then, add all spice mix ingredients to a small bowl. Stir to combine.
  • Add tomato paste, chicken broth, vinegar and spice mix to the skillet. Add lamb back in.
  • Next, bring to a light boil. Lightly boil for 15 to 20 minutes or until sauce has thickened. Lamb is considered done when it is 145 degrees Fahrenheit.
  • Remove from heat. Ladle into bowls and garnish with cilantro if desired.


  • Chop onions and peppers finely.
  • Stir occasionally to prevent burning.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the microwave or in a skillet.  Add a little broth to the pan if needed.
  • Lamb is considered done when it is 145 degrees Fahrenheit.
  • I highly recommend Maya Kaimal Vindaloo sauce for an easier option!  
Calories: 264kcal, Carbohydrates: 9g, Protein: 25g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 74mg, Sodium: 608mg, Potassium: 677mg, Fiber: 2g, Sugar: 4g, Vitamin A: 790IU, Vitamin C: 36mg, Calcium: 48mg, Iron: 4mg

Have you signed up for my free newsletter? You can sign up here to receive healthy meal plans and new recipes!