Fiery Lamb Vindaloo (Gosht Ka Vindaloo)
Vindaloo is a popular dish from the state of Goa in western India, where the cuisine was influenced by 15th century Portuguese explorers. This dish is also commonly made with pork. Serve with basmati rice.
Serves: 4Hands-on: 30 minutesTotal: 1 hour 45 minutesDifficulty: Easy
- ¾ cup rice vinegar
- ¼ cup water
- 1 tsp. black peppercorns, roughly pounded
- 1 Tbsp. minced garlic
- 2 tsp. red chili powder
- 2 serrano green chilies, minced
- 1½ lbs. boneless lean lamb, cubed
- 3 Tbsp. vegetable oil
- 1 Tbsp. grated ginger root
- 1 large red onion, peeled and finely chopped
- 6 whole dried red chilies, roughly pounded
- 1 cinnamon stick (1”)
- ½ tsp. turmeric powder
- Table salt, to taste
- In a nonreactive bowl, combine the rice vinegar, water, black pepper, garlic, red chili powder, and green chilies. Add the lamb and coat evenly with the marinade. Refrigerate, covered, for 1 hour.
- In a deep pan, heat the oil. Add the gingerroot and sauté for about 10 seconds. Add the onion and sauté for about 7 to 8 minutes or until golden brown.
- Add the red chilies, cinnamon stick, and turmeric powder; sauté for 20 seconds.
- Remove the lamb pieces from the marinade and set the marinade aside. Add the lamb and sauté on high heat for about 10 minutes or until the lamb is browned and the oil starts to separate from the mixture. Add the marinade and bring to a boil. Reduce heat and simmer, covered, for about 30 to 45 minutes or until the lamb is tender.
- Add salt to taste. Serve hot.