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Lamb Vindaloo
Chef Durga Prasad of Tamarind – New York, NY
Adapted by StarChefs

Yield: 4-6 Servings


  • ½ ounce garlic
  • 1 ounce ginger
  • 8 red chiles
  • 10 (1-inch) cinnamon sticks
  • ½ ounce cumin
  • ½ ounce coriander seeds
  • ½ ounce turmeric powder
  • 3 ½ ounces malt vinegar

  • Marinade
  • ½ ounce black peppercorns
  • 3 green chiles
  • 4 ounces malt vinegar
  • ½ ounce sugar
  • 8 green cardamom pods
  • 8 whole cloves
  • Salt, to taste

  • Vindaloo
  • 1 ½ pounds leg of lamb
  • 2 ounces onions
  • 7 ounces potatoes
  • 3 ½ ounces groundnut oil
  • Oil, for frying
  • Salt, to taste
  • ½ ounce coriander

For Paste:
Peel and roughly chop garlic. Peel and roughly chop ginger. Combine garlic and ginger with rest of ingredients in blender or food processor. Add 2 ounces water to make a fine paste.

For Marinade:
Crush peppercorns with mortar & pestle. Wash, stem & deseed chiles. Combine crushed peppercorns and chiles with rest of ingredients.

For Vindaloo:
Trim leg of lamb, removing excess fat. Debone and cut into 1-inch cubes. Combine lamb cubes with marinade and let sit 1 hour.

Peel and finely chop onions. Set aside. Wash, peel and cut potatoes into cubes. Deep fry potatoes in oil over medium heat until golden brown. Clean, wash and chop coriander.

Heat oil in large sauté pan over medium heat. Add onions and cook until golden brown. Add paste and cook until fat is melted. At this time, add marinated lamb, along with marinade, stirring 2 minutes. Add approximately 1 quart water, bring to boil, then cover and simmer until lamb is tender. Now add the potatoes and cook until potatoes are soft.


 Published: Jan 2004