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Lamb Vindaloo Curry

Melinda Parrish

By Shuli Madmone and Claudia Sansone
Yields 4

Prep Time: 10 min
Cook Time: 2 hr 10 min
Total Time: 2 hr 20 min


  • 3 Tbsp Vegetable Oil
  • 1 Small onion, chopped
  • 1 1/2 lbs Lamb, cubed
  • 2 Roma Tomatoes, chopped
  • 4 cloves garlic, chopped
  • 2 tsp fresh ginger, grated
  • 2 Tbsp fresh cilantro, chopped
  • 1 1/2 tsp Vindaloo Curry
  • 1/4 tsp black pepper ground
  • 3/4 teaspoon salt
  • 1/2 tsp paprika
  • 2 tsp tomato paste
  • 1 Tbsp Tamarind concentrate (optional)
  • 1/4 cup water


Season lamb with salt and pepper. In a saute’ pan heat oil and saute lamb until slightly seared, for 4-5 minutes . Remove the lamb and set aside. Add chopped onion to skillet and saute until lightly brown. Add fresh chopped tomato and garlic. Saute until tomatoes are soft, about 5-7 minutes. Then add fresh ginger, cilantro, Vindaloo curry, black pepper, salt, and paprika. Add tomato paste and mix all ingredients well. Next add Tamarind and water; mix well. Lower the heat and add the sauteed lamb. Cook for about 2 hours stirring about every 20 minutes to prevent burning. Best served over rice.