This rich Hairy Bikers Lamb Vindaloo is made with tender lamb, aromatic spices, red wine vinegar, and garlic. This recipe creates a deeply savory and spicy curry with complex flavors, perfect for a hearty main course. It is best served for a weekend dinner and makes a flavorful meal for 4 people.
Hairy Bikers Lamb Vindaloo Ingredients
- 1 kg lamb shoulder, cubed
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 1 thumb-sized piece of ginger, grated
- 4 garlic cloves, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon mustard seeds
- 2 tablespoons red wine vinegar
- 400g chopped tomatoes
- 2 bay leaves
- 2 whole dried chillies
- Fresh coriander, to garnish
- Salt to taste
How To Make Hairy Bikers Lamb Vindaloo
- Prepare the lamb: Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
- Sear the lamb: Heat the vegetable oil in a large, heavy-based pan or casserole dish over high heat. Sear the lamb in batches until browned on all sides. This creates a rich flavor base. Remove the lamb from the pan and set it aside.
- Sauté the aromatics: Lower the heat to medium. Add the onions to the same pan and cook until soft and lightly golden, about 8-10 minutes. Add the grated ginger and crushed garlic and cook for another minute until fragrant.
- Toast the spices: Add the cumin, coriander, turmeric, cayenne pepper, black pepper, and mustard seeds to the pan. Stir constantly for about 1 minute until they become very fragrant.
- Build the sauce: Pour in the red wine vinegar, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds even more flavor to the sauce. Stir in the chopped tomatoes, bay leaves, and dried chillies. Bring the sauce to a simmer.
- Simmer the curry: Return the seared lamb to the pan. Stir to coat the lamb completely in the sauce. Bring to a gentle simmer, then reduce the heat to low. Cover the pan and let the curry cook for at least 1 1/2 to 2 hours, or until the lamb is meltingly tender. Stir occasionally to prevent sticking.
- Finish and serve: Once the lamb is tender, remove the bay leaves and dried chillies. Taste and adjust seasoning with salt if needed. Serve hot, garnished with fresh coriander.
Recipe Tips
- Sear the lamb in batches: This is a crucial step for building flavor. Overcrowding the pan will steam the meat instead of searing it, leading to a less flavorful result.
- Don’t skip the toasting of spices: Cooking the spices in oil for a short time helps to release their essential oils and deepens their flavor. Be careful not to burn them, as this will make the curry bitter.
- Patience is key: The long, slow simmer is what makes the lamb incredibly tender and allows the flavors of the vindaloo to fully develop. Don’t rush this step.
- Adjust the heat: The level of spice in this curry can be easily adjusted. For a milder curry, use less cayenne pepper and skip the whole dried chillies. For more heat, add an extra dried chilli or a chopped fresh green chilli.
What To Serve Lamb Vindaloo
This fiery Lamb Vindaloo is best served with a cooling element to balance the heat. A bowl of plain basmati rice is a perfect choice to soak up the rich, spicy sauce. To add freshness, serve it with some warm naan bread or chapatis. A simple side of cooling yogurt or raita with grated cucumber and mint will help to soothe the palate. A side of Indian-style pickles or a fresh salad with sliced onions and tomatoes also pairs well.
How To Store Lamb Vindaloo Leftovers
- Refrigerate: Place any leftover Lamb Vindaloo in an airtight container and store in the refrigerator for up to 3 days. The flavors will often deepen and improve overnight.
- Freeze: This curry freezes exceptionally well. Let it cool completely, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Hairy Bikers Lamb Vindaloo Nutrition Facts
- Serving Size: 1 serving (approx. 300g)
- Calories: 550 kcal
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 45g
Frequently Asked Questions
- Is this recipe a true “vindaloo”? While this recipe uses the traditional elements of a vindaloo—lamb, vinegar, and a blend of spices—it is a simplified, accessible version. Authentic Goan vindaloo often involves a longer marination process with more ingredients and a specific paste grind. This Hairy Bikers version captures the spirit and flavor of the dish while being easier for the home cook.
- Can I use a different cut of meat? Yes, you can. While lamb shoulder is recommended for its rich flavor and tenderness after long cooking, you can also use beef stew meat. If you use a leaner cut of lamb, like leg, be mindful that it may cook faster and will not be as tender.
- What is deglazing? Deglazing is the process of adding a liquid, in this case, red wine vinegar, to a hot pan after searing meat or sautéing vegetables. The liquid helps to loosen and dissolve the flavorful browned bits stuck to the bottom of the pan, which are then incorporated into the sauce, adding a huge depth of flavor.
Try More Recipes:
- Hairy Bikers Glamorgan Sausage Recipe
- Hairy Bikers Devilled Kidneys Recipe
- Hairy Bikers Chow Mein Recipe
Hairy Bikers Lamb Vindaloo
Description
Hairy Bikers Lamb Vindaloo is a rich, spicy curry with tender lamb cubes in a savory sauce made from a blend of aromatic spices, red wine vinegar, and tomatoes. It is a hearty and flavorful main course.
Ingredients
Instructions
- Sear the lamb: Brown seasoned lamb cubes in hot oil. Remove from pan.
- Sauté aromatics: Cook onions, then add ginger and garlic.
- Toast spices: Stir in ground spices and mustard seeds.
- Build the sauce: Add red wine vinegar, deglazing the pan. Stir in tomatoes, bay leaves, and chillies.
- Simmer: Return lamb to pan. Simmer, covered, for 1.5-2 hours until tender.
- Serve: Garnish with fresh coriander and serve hot.
