Lamb Vindaloo Recipe
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!
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 is so tasty.
Why This Recipe Works
My favorite taste testers raved about this dinner. Here’s why this one is a winner:
- The lamb vindaloo 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!
- This recipe is Paleo, gluten free, dairy free, low in sugar and easily made Whole30.
- The leftovers are delicious too.
- This recipe is easy, straightforward and foolproof.
- Feel free to adjust seasonings and spice to suit your preference.
- Check out these Air Fryer Lamb Chops for another great idea!
Ingredients & Substitutions
These are the main ingredients and substitutions for lamb vindaloo. Scroll down to the recipe card for full ingredients list and instructions.
Use lamb stew meat. This is available at most grocery stores. Lamb stew meat is cut into bite sized pieces. In addition, it is so tender and flavorful.
A little olive oil helps brown the lamb meat. Avocado oil, coconut oil, ghee and butter are great substitutes.
Red pepper, onion and serrano peppers add flavor and spice. Serrano peppers are very hot. Feel free to omit entirely for a more mild flavor. Chop red pepper and onion finely.
Minced garlic adds a great garlicky flavor. If you do not have freshly minced garlic, replace with garlic powder.
Tomato paste, chicken broth and white wine vinegar contribute to the sauce. For an alcohol free version, use rice vinegar.
The spice mix is made up of a blend of spices and seasonings. It is hearty, savory and a little spicy. See recipe card below for the full list.
First, cook lamb meat in olive oil in a skillet for 3 to 4 minutes on each side.
Then, remove lamb to a plate.
Add onion, peppers and garlic to the skillet and cook for 5 minutes.
Combine all spices in a bowl and stir to combine.
Add all ingredients including lamb to the skillet and stir.
Bring to a light boil. Then, boil for 15 to 20 minutes or until sauce is thick.
Finally, remove from heat and serve.
Expert Tips & Tricks
Use lamb stew meat. It is much more tender than a larger piece of lamb or lamb chops.
Do not shy away from using spices and seasonings. Feel free to adjust to your taste preference.
Use a meat thermometer to check internal temperature of lamb. Lamb is considered safe to eat at 145 degrees Fahrenheit.
The longer the sauce cooks, the thicker it becomes.
How to Serve & Store
Serve lamb vindaloo hot and fresh! Serve with basmati rice, white rice or brown rice.
For a lower carb option, serve with cauliflower rice or roasted veggies.
Store leftovers in the fridge for up to 4 days.
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.
You May Also Like
If you make this easy lamb vindaloo recipe, I’d love to see it! You can find me on Instagram, Facebook, and Pinterest. I’d love for you to follow along! For more ideas and recipes, check out these Dinner Recipes.
Get the Recipe: Lamb Vindaloo
- 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!
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