Lamb Vindaloo with Rupen's Vindaloo Sauce and Coconut Milk

Lamb Vindaloo with Rupen's Vindaloo Sauce and Coconut Milk

This recipe offers a milder, spice-free version of the classic Lamb Vindaloo, still retaining the flavorful combination of Rupen's Vindaloo Sauce and coconut milk. Enjoy your delicious and comforting Lamb Vindaloo with a touch of spice and creamy richness!

Serves: 3-4


  • 2 lbs lamb, boneless and skinless, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 2 green chilies, slit lengthwise (optional, for a hint of heat)
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 cups pearl onions, frozen and thawed
  • 1 jar Rupen's Vindaloo Sauce (spice-free version, if available)
  • 1 (350ml) can unsweetened coconut milk
  • Salt to taste
  • Chopped cilantro, for garnishing (optional)


  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  2. Add the green chilies (optional) and garlic and cook for an additional minute, stirring frequently.
  3. Stir in the grated ginger and cook for another minute.
  4. Add the lamb pieces and cook, stirring occasionally, until browned on all sides (for about 15 minutes).
  5. Pour in Rupen's Vindaloo Sauce and stir to coat the lamb.
  6. Add the coconut milk and add the pearl onions, stir, and bring to a simmer. Reduce the heat to low, cover the pot, and let the curry simmer for about 1 hour, or until the lamb is tender. NOTE: You can place the pot in a pre-heated oven at 350 F for an hour.
  7. Season the curry with salt to taste.
  8. Garnish with chopped cilantro (optional) and serve hot with rice or naan bread.

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