lamb vindaloo recipe, goat vindaloo (instant pot)

lamb vindaloo or goat vindaloo, a Goan style mutton curry made using whole spices, different aromatic spices and red chillies. It is a spicy form of a curry appearing red and gravy kind. This is a curry that can be slow-cooked or pressure cooked and made to be suitable to serve with rice or roti.

There are other similar mutton variety recipes to be served with rice or roti on the blog to check out and will be updating with more recipes on the blog as I keep posting different recipes.

Different lamb recipes on the blog are lamb pasanda, lamb sukka, mutton kulambu, mutton liver etc…

About the recipe

It is a spicy curry made using spices and vinegar. Vinegar is an optional ingredient and can be skipped if necessary. It is a curry dish that has been introduced in India centuries ago by the people Portuguese.

I have made it using an instant pot but the same recipe can be made using the slow cooker method or using a pressure cooking technique.

The spices to use to make this curry are simple and always available at home. They are whole garam masala spices, coriander seeds, cumin seeds, red chillies as the main ingredients.

Onions are added as the base gravy and slow cooking the mutton until it gets tender makes the curry juicy, gives a good gravy and makes it suitable to eat with any dish.

The ingredients are quite simple and easily available at stores. The lamb or mutton or goat that w choose to make it can be boneless or meat with bones.

Other recipes to check out in non-vegetarian dishes are chicken liver, chicken sukka, murgh makhani, chicken gravy etc…

Ingredients

lamb or goat or mutton: I am using lamb with bones with less fat, but one can even opt for mutton without bones or boneless meat to make the curry.

cinnamon stick, cardamom, cloves: These spices add a spicy touch and aroma to the gravy curry.

black peppercorns: To make the gravy spicier, adding black peppercorns after roasting is essential. Making a powder after roasting the spices and making a paste gives an amazing masala paste to add to the curry.

dried red chillies: The red color to the gravy and the spice flavor comes out of adding this spice. There are some red chillies that may be spicier and one has to carefully choose the number of chillies. If the chillies are spicy reduce their quantity while roasting.

coriander seeds and cumin: These two spices give a delicious flavor as well as a pleasant aroma to any curry and vindaloo always uses these two basic ingredients to add.

onions: Adding sliced onions gives a rich gravy and does not make the lamb look roasted. It can be made into a thin curry or thick gravy as per requirement.

dry spices: These are basic spices to be added to any recipe.

curry leaves: To give a fresh and pleasant aroma to the lamb vindaloo curry, fresh curry leaves are added.

Step by step procedure (instant pot)

Roasting the spices:

• Take a pan and heat it. Then add cinnamon stick, cardamoms, cloves, black peppercorns, dried red chillies, coriander seeds, dry roast few seconds. (Can aslo add a tablespoon of grated coconut to roast but is totally optional). Also, add cumin seeds and dry roast for a few seconds.
  • Cool them down and add all the ingredients to a blending jar.
  • add a teaspoon of vinegar and 2 tablespoon water to make a fine paste.
• Take a mixing bowl. Add 500 gms mutton or lamb. Add a teaspoon of ginger garlic paste. Add salt as per taste. Add the blended vindaloo masala/paste.

• Mix well and Marinate the mutton for at least 30 minutes.
  • Use instant pot or pressure cooker.
  • Turn on the saute mode of the instant pot.
  • Add 3 tablespoon oil and heat it well.
  • Add 1 large onion, finely sliced.
  • Saute until they turn soft and add 1 teaspoon ginger garlic paste, saute few seconds.

• Add the marinated mutton, mix everything. Cook the mutton until oil leaves the sides(Saute mode). Add 1 cup water. Adjust salt as per taste.
  • Close the instant pot lid and cancel the saute mode.
  • Press the pressure cooking mode and set the timer for 22 minutes.
  • Set the steam release valve to the sealing position.
  • Let it cook until the timer goes off.
  • Natural release the pressure.

• Open the lid of the pressure cooker.
• Cancel the pressure cooking mode.
• Turn on saute mode.
• add 1 tablespoon coriander leaves and add 4-5 fresh curry leaves.
• mix well.
• cook for 5-6 minutes on saute mode.
• Cancel saute mode.
• Serve the lamb vindaloo curry.

Slow cooker method goat vindaloo

This is an easy process for curry and one does not need an instant pot to make it. It can be made in a cooking pot in a slow cooking method too.

Just after marinating mutton, saute onions in a pot with ginger garlic paste, add the lamb marinade to the onions and roast well.

Close the lid and slow cook for at least 1 hour for the mutton to tenderize well.

If required add little water and keep stirring in between. It takes a little longer time to cook in slow cooking method but gives out a delicious juicy taste.

Tips

The same recipe can be followed to make chicken vindaloo and does not need any marination. Just add the vindaloo paste to the chicken after roasting the chicken, mix well and cook the gravy until done.

Since it is a chicken, it gets tenderized and cooked in 30-35 minutes.

Storage

The roasted spices to make vindaloo powder or paste can be blended into a fine powder and stored airtight in the refrigerator and used when required to make any kind of vindaloo dish such as lamb, mutton, chicken etc…

Roasting the spices and making them in powdered form is much better than storing the paste. Use it for few days as the powder can get rid of its aromatic fragrances after few days and does not give out the fresh-roasted smell.

Also check out some more lamb or mutton recipes such as mutton chops, mutton gravy, mutton korma etc…

lamb vindaloo recipe, goat vindaloo (instant pot)

yummy indian kitchen

A spicy Indian curry in goan style.

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Prep Time 20 mins

Cook Time 45 mins

Course Curries/Gravies, lamb, Mutton, non veg

Cuisine Indian, International

Servings 4

Calories 104 kcal

Ingredients  

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Vindaloo paste:

• 1 cinnamon stick
• 2 cardamoms
• 3-4 cloves
• ½ teaspoon black peppercorns
• 6-7 dried red chillies
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 1 teaspoon vinegar
• 2 tablespoon water

Making vindaloo curry:

• 500 gms lamb or goat pieces/mutton
• 1 teaspoon ginger garlic paste
• salt as per taste
• 3 tablespoon oil
• 1 large onion finely sliced
• 1 teaspoon ginger garlic paste
• 1 cup water
• 1 tablespoon coriander leaves
• 4-5 fresh curry leaves

Instructions 

• Take a pan and heat it.

• add cinnamon stick, cardamoms, cloves, black peppercorns, dried red chillies, coriander seeds, dry roast few seconds.

• add cumin seeds and dry roast for a few seconds.

• Cool them down.

• add all the ingredients to a blending jar.

• add a teaspoon of vinegar.

• add about two tablespoon water.

• blend into a fine paste.

• Take a mixing bowl.

• Add 500 gms mutton or lamb.

• Add a teaspoon of ginger garlic paste.

• Add salt as per taste.

• Add the blended vindaloo masala/paste.

• Mix well.

• Marinate the mutton for at least 30 minutes.

• Use instant pot or pressure cooker.

• Turn on the saute mode of the instant pot.

• Add about three tablespoon oil and heat it well.

• Add onion that is finely sliced.

• Saute until they turn soft.

• Add ginger garlic paste.

• Saute few seconds.

• Add the marinated mutton.

• Mix everything.

• Cook the mutton until oil leaves the sides(Saute mode).

• Add 1 cup water.

• Adjust salt as per taste.

• Close the instant pot lid.

• Cancel the saute mode.

• Press the pressure cooking mode.

• Pressure cook on high by setting the timer for 22 minutes.

• Set the steam release valve to the sealing position.

• Let it cook until the timer goes off.

• Natural release the pressure.

• Open the lid of the pressure cooker.

• Cancel the pressure cooking mode.

• Turn on saute mode.

• add chopped coriander leaves,

• add fresh curry leaves.

• mix well.

• cook for 5-6 minutes on saute mode.

• Cancel saute mode.

• Serve hot.

Notes

• To give a more gravy texture, a tablespoon of grated coconut can be roasted and added while making vindaloo paste.
• Adding coconut also gives a delicious but here, I have made without using coconut.

Nutrition

Nutrition Facts

lamb vindaloo recipe, goat vindaloo (instant pot)

Amount Per Serving

Calories 104
Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Sodium 6mg0%

Potassium 35mg1%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 16IU0%

Vitamin C 1mg1%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Variations

The same vindaloo recipe can be made using a stovetop pressure cooker and can be pressure cooked for 4-5 whistles or until mutton gets tender. Just add little water while pressure cooking in order to avoid burning.

The same recipe can be followed to make chicken vindaloo and hope to update the same as I keep updating my recipes and posting new ones.

Additional spices such as garam masala powder and other Goan spices too can be added to enhance its taste.

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Source: Yummy Indian Kitchen – Indian and International Recipes