Spicy Lamb Vindaloo (Use Our Vindaloo Curry Sauce)

In 1800 A.D., Portugal ruled the island of Goa, and they introduced vinegar to India; It is said that an Indian woman married into a Portuguese family. She added spices to the traditional Vindaloo curry, usually made with meat, garlic, vinegar & potatoes. This blend of the east and the west gives you a taste of Catholic Portugal cuisine in India.

Serves: 3-4


2 Tablespoons vegetable oil

1 1/2 lbs boneless, skinless lamb shoulder, cut in 2 inch cubes

1 bottle of Rupen's Spicy Vindaloo Curry Sauce

2 medium-size potatoes, chopped in 2 inch cubes (skin-on)

1/2 cup chopped cilantro, for garnish



Pre-heat oven to 350 F.

In a medium-size Dutch oven, over medium heat, add oil.

Add lamb pieces and saute for fifteen minutes. 

Alongside, boil 1 1/2 cups water.

Add hot water to the lamb along with the entire contents of Rupen's Spicy Vindaloo Curry Sauce. Mix.

Cover with a lid and bake for one hour and fifteen minutes. After about forty five minutes, add the potatoes, stir, and continue baking.

Garnish with cilantro, and serve.

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