Goan Lamb Vindaloo

Method

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1. Toast the dried chillies and all the whole spices in a dry pan over medium heat for 60 to 90 seconds, until they smell nutty. Cool completely.

   Mark done Start 60 sec timer

2. Grind the toasted spices to a fine powder, then blend with the garlic, ginger, vinegar, sugar and salt into a smooth, thick paste.

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3. Coat the lamb in two-thirds of the paste and marinate, covered, in the fridge for at least 6 hours or overnight.

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4. Heat the oil in a heavy pot and fry the onions over medium heat for 15 minutes until deeply browned and jammy. This slow browning replaces the sweetness that tomatoes provide in other curries.

   Mark done Start 15 min timer

5. Add the remaining paste and the turmeric and fry for 3 minutes until the oil separates.

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6. Add the marinated lamb with all its marinade and brown for 8 minutes, stirring.

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7. Pour in the water, bring to a simmer, cover and cook gently for 75 minutes, stirring occasionally.

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8. Add the potatoes if using and cook 25 minutes more, uncovered, until the lamb is tender and the sauce has thickened around it.

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9. Rest for 15 minutes off the heat. Vindaloo is traditionally served the day after it is made.

   Mark done Start 15 min timer

Chef’s Tips

• Palm vinegar is authentic and mellower; cider vinegar is the best widely available substitute. Malt vinegar is too harsh.
• Potatoes are not traditional — the "aloo" in vindaloo is a coincidence of transliteration — but they are delicious.
• Adjust the heat with the bird's eye chillies, not the Kashmiri ones, which are there for colour and fruit.

Pairing Suggestions

• A cold lager or a sweet Riesling to tame the heat
• Serve with plain rice and a cooling raita
• Finish with coconut ice cream

Storage & Reheating

Refrigerate up to 5 days — the vinegar acts as a preservative and the flavour peaks on day three. Freezes 3 months.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.