30-Min Fiery Lamb Vindaloo with Rice & Sides
Tender lamb chunks seared and simmered in a vibrant, spicy vindaloo sauce with tomatoes and peppers. Served over jeera rice with warm roti, fresh vegetables, and lemon wedges for a complete Goan-inspired dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.25 lb lamb shoulder, cut into 1.5-inch chunks
- 1 large onion, sliced thin
- 2 medium tomato, diced
- 2 tbsp ginger-garlic paste
- 3 tbsp vindaloo paste or curry paste
- 2 whole green chili, sliced
- 2 cups jeera rice, cooked
- 4 pieces roti or naan, warmed
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Sear lamb in batches 90 seconds per side without stirring. Transfer to a plate.
- 2
Add onion slices to the same skillet, cook 3 minutes until softened and starting to caramelize.
- 3
Stir in ginger-garlic paste and vindaloo paste, cook 45 seconds until fragrant.
- 4
Return lamb to the skillet. Add diced tomato, green chili, salt, and 0.5 cup water.
- 5
Simmer uncovered 8–10 minutes, stirring occasionally, until sauce thickens and lamb is tender.
- 6
Plate jeera rice, top with lamb curry. Serve with warm roti, sliced onions, tomatoes, cucumbers, and lemon wedges on the side.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon or silicone spatula
- cutting board and knife
- measuring spoons and cups
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