Fiery Lamb Vindaloo

3.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 314.4
  • Total Fat: 17.6 g
  • Cholesterol: 98.3 mg
  • Sodium: 101.6 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 31.5 g

View full nutritional breakdown of Fiery Lamb Vindaloo calories by ingredient


You can prepare this recipe with pork or beef; adjust the seasonings to taste (cooking times remain the same). You can prepare this recipe with pork or beef; adjust the seasonings to taste (cooking times remain the same).
Number of Servings: 6


    2 pounds boneless lean lamb, cubed
    1 cup rice vinegar
    1/2 cup water
    2 tsp black peppercorns, roughly pounded
    2 tbsp minced garlic
    4 tsp red chili powder (cayenne)
    4 serrano green chilies, minced
    4 tbsp canola oil
    2 tbsp grated ginger root
    2 large red onions, peeled and finely chopped
    12 whole dried red chilies, roughly pounded
    2 (1-inch) cinnamon stick
    1 tsp turmeric powder


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 ginger root and saute for about 10 seconds. Add the onion and saute for abotu 7 - 8 minutes or until golden brown.

Add the red chilies, cinnamon stick, and turmeric powder; saute for 20 seconds.

Remove the lamb pieces from the marinade and set the marinade aside. Add the lamb and saute 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. Serve hot.

Makes 6 (1 cup) servings

Member Ratings For This Recipe

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    Thanks - 4/24/21

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    This was okay. A little too much vinegar for us. - 2/20/21

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    yum - 11/18/19

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    Excellent................ - 12/23/18

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    I made this as well. I didn't find it too spicy and the vinegar was overpowering. I added a bit of sugar to offset the sour, but next time (if there is a next time) I will reduce the amount of vinegar by at least half. - 2/17/11