A plate serving lamb vindaloo

Lamb vindaloo

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(4 ratings)

Prep: 30 mins Cook: 1 hr plus overnight chilling


Serves 4 - 6

Make the Goan vindaloo sauce a day ahead to intensify the flavours and use it as a base with other meats, fish or veg. Adjust the chilli to your taste too

Nutrition and extra info

Nutrition: Per serving

  • kcal437
  • fat35g
  • saturates8g
  • carbs10g
  • sugars3g
  • fibre3g
  • protein18g
  • salt0.2g


  • 500g lamb neck fillet, cubed



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 120ml rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 250g onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, roughly chopped
  • 25g ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 medium potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 240ml stock (depending on the meat you’re using), warmed through
  • 10g coriander, chopped, plus extra leaves to serve
  • wilted greens and lightly fried red onion, to serve

For the curry paste

  • 2 tsp cardamom pods shelled, seeds only
  • 2 tsp cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 2 tsp coriander seeds
  • 1 tsp cumin seeds, toasted
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp malt vinegar
  • 40g dried red chillies (adjust quantity to your taste)


  1. Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.

  2. Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.

  3. Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.

  4. The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.

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Comments, questions and tips

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12th Jul, 2020
40g is a lot of dried chillies. To put it in perspective I was using dried Szechuan chillies and 1 chilli was 1g so this would require 40 chillies! I love spicy food but that’s overkill.
13th Apr, 2020
Most bizarre recipe I've ever followed. I eoukd not use this. I have been cooking for many years and this recipe is one to avoid!!!!
5th May, 2018
Delicious curry but make sure you tailor the spice to your level - 40g is a lot of dried chilli! I put half in and both me and my boyfriends mouths where on fire & we deal well with spice!! 4/5 dried chillis will do the trick!
8th Dec, 2017
Delicious. I love this curry. It is important to rub the spices in and leave overnight for the flavours to develop. I follow the recipe up to the point where it says add the stock and simmer. I now decant to an oven proof dish and cook gently in the oven for at least 3 to 4hrs for the meat to really tenderise.
10th Oct, 2017
I made this and didn't have 40g of dried chilli so I added appropriately 15g - I love spicy food generally, the spicier the better so I was really excited about this dish. It was so HOT I couldn't eat it! I know vindaloo is super hot but is 40g of dried chilli correct - I wonder if it was an error in the recipe?
goodfoodteam's picture
20th Oct, 2017
We're sorry to hear you found this recipe too hot. As with all our recipes, this one has been tripled tested using 40g of dried whole chillies (not chilli flakes). You could use around 1 1/2 tbsp dried chilli flakes as a substitute (to give you an idea of how much chilli is suggested). The curry is intended to be hot but reducing to taste is advisable.
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