Vindaloo is a crowd pleaser, and this streamlined recipe is full of big, bold flavors. Tailor the heat level to your taste for a favorite cozy family meal or your next dinner party.
Please see Notes on some meat ideas. Cut the lamb into 1 to 2-inch cubes depending on your preference. The larger pieces will take longer to cook, however. Or, buy lamb stew meat if you prefer.
In a bowl large enough to hold the lamb, mix all the marinade ingredients. Stir in the lamb and thoroughly coat with the vindaloo paste. Allow to marinate for at least 4 hours, or overnight.
Make the Sauce
In a dutch oven or heavy-bottomed saucepan over medium-high heat, add the oil. When the oil is hot add the chopped onions and salt. Sauté until the onions begin to brown; about 8 to 10 minutes.
Stir in kasoori methi, if using, and the marinated lamb. Sauté for 4-5 minutes stirring occasionally. Add a splash of water if the marinade begins to stick to the bottom of the pan.
Add the water and curry leaves, if using, and stir to combine. At the beginning, the water should just barely cover the meat. Turn the heat up briefly until the curry begins to bubble. Note: You can adjust the consistency of the gravy at the end.
If adding potatoes. stir them into the curry at the 1-hour mark, regardless of the cooking method you choose. Remove the stew when the meat is tender because it can dry out if cooked for too long.
Cook on the Stovetop
Cover the saucepan and turn the heat down to low to medium-low, or the temperature at which the curry cooks at a low simmer. Cook for one to two hours, depending on your stove and the size of the cubes of meat you use. Stir occasionally until the meat is tender adding more water if the stew gets too dry.
Cook in the Oven
Preheat the oven to 350°F (180°C) and slow cook the vindaloo covered for one to two hours, or until the lamb is fall-apart tender and the sauce has thickened.
Finishing the Vindaloo
Stir in the lemon juice and garam masala. Check for salt, sugar, acid level, and chili heat. If you want to thicken the sauce, simmer uncovered or until it reaches the desired consistency. If the gravy is too thick, add some water. Garnish with a flurry of cilantro.
Notes
Meat choices: Besides lamb, goat, or beef also works well.
Lamb cuts: You can choose to buy prepared lamb stew meat already cut up, or buy a boneless lamb shoulder or leg and cut it into your preferred cube size. If you buy a large cut of meat, you will need to factor in the waste from trimming excess fat. And if you are using a bone-in leg or shoulder, you will need 20% more weight to account for the bones. Your butcher may also be able to cut up the meat for you. The size you choose is up to you. I prefer bigger chunks of meat in the 2-inch size, though it takes longer to cook.
Chili heat: Kashmiri chili powder is on the mild side, used mostly for its bright red color and mild fruity flavor. If you are using cayenne pepper, you will want to start with much less. You can always add more in the end. The level of chili in this recipe gives a low hum of heat but add more chili powder as you wish.
Is your vindaloo too hot? Adding some coconut milk does a good job of reducing the heat.