Cook and Scale
Slow Cooker Lamb Vindaloo
4 servings · 445 min total
A fiery Goan curry of tender lamb braised low and slow in a tangy vinegar-and-chili marinade with garlic, ginger, and warm spices.
Ingredients
- 800 g leg of lamb, cubed
- 2 onion, finely chopped
- 6 garlic, crushed
- 30 g fresh ginger, grated
- 4 tbsp red wine vinegar
- 2 tbsp chilli powder
- 1 tsp cayenne pepper
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 4 tsp ground cloves
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 1 tsp salt
Contains: Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the vindaloo paste — In a bowl, whisk the red wine vinegar with the chili powder, cayenne, paprika, cumin, turmeric, cinnamon, and half the garlic and ginger to make a marinade paste.
- 2.
Marinate the lamb — Toss the lamb cubes in the marinade paste, cover, and refrigerate for at least 1 hour, or overnight for deeper flavour.
- 3.
Fry the onion and aromatics — Heat the oil in a pan and fry the onion with the remaining garlic and ginger for about 5 minutes until softened and golden.
- 4.
Combine in the slow cooker — Transfer the onion mixture to the slow cooker, add the marinated lamb, tomato paste, and salt, and stir to combine.
- 5.
Slow cook until tender — Cover and cook on low for 7 hours, until the lamb is meltingly tender and the sauce has thickened.
- 6.
Season and serve — Taste and adjust seasoning, then serve hot with rice or flatbread.