When people think of lamb vindaloo curry, it's recipes like this restaurant style vindaloo that come to mind. Make it... you'll love it!
I had a few friends from my hometown in California visit me in the UK recently and they couldn't wait to dig into a real lamb vindaloo curry. So I decided to make them this!
They had tried authentic Goan vindaloo curry a few times at restaurants in the US but were finding it hard to find anything like the vindaloos we get here in the UK.
You can enjoy this lamb vindaloo just like you would at a good curry house with plain or flavoured Basmati rice, naans or chapatis, samosas, dal and of course a few good chutneys or raitas!
So what exactly is vindaloo curry?
Before moving on the this lamb vindaloo curry recipe, here's a bit of vindaloo trivia for you.
Authentic vindaloo curry owes its origins to Portuguese controlled Goa in the fifteenth century where the dish was served with pork meat.
The name vindaloo was most likely a mispronunciation of the similar Portuguese dish carne de vinho e alhos or meat with wine and garlic.
So the Goan cooks called this new and much loved vinho e alhos 'vindaloo' and the name stuck. Notice the 'aloo' at the end of 'vindaloo'.
This caused one of many changes in the recipe when it was served hundreds of years later at British curry houses. (see below)
One thing the Goans changed when making vinho e albos or vindaloo was that they add a lot of chillies. They loved chillies which had only recently made their way to the Indian subcontinent from the new world.
What do you serve lamb vindaloo with?
If you'd like to make this curry into a feast, you've come to the right place. You could just go for a side of plain fluffy Basmati rice or a seasoned rice side dish.
If you'd like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.
You might also like to serve up an easy curry house style tarka dal or slowly cook dal makhani.
Want to start your chicken jalfrezi meal off with a right? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
So what's the difference between British Indian restaurant (BIR) vindaloo curry and the more authentic versions?
Many UK Indian restaurant chefs add potatoes to their vindaloo curries. ‘Aloo’ means 'potato' in Hindi and Urdu so a lot of the original self-taught Pakistani and Bangladeshi immigrant chefs mistakenly added potatoes to this fiery curry and it stuck.
British Indian restaurant vindaloo is not very similar to the authentic Goan version other than in name and that it is quite spicy. If you would like to read my authentic pork vindaloo recipe, please click here.
As most curry houses are muslim run, the use of pork was a big no no. When dining out you are much more likely to order vindaloo with a range of main ingredients from chicken to lamb to paneer.
How did this curry house vindaloo recipe come about?
This recipe is the result of trial and error and of course watching many great curry house chefs do their work. I have been lucky to have been invited into hundreds of curry house kitchens to see the chefs work their magic.
I use both green chillies and also super hot scotch bonnet chillies just like many of the chefs I learned from do.
It is spicy but not over the top so. You can still taste and enjoy all the flavours. If you want yours even hotter, just add more chillies or chilli powder. That tends to do the job.
By the way, if you are adding potatoes to this lamb vindaloo curry, I recommend cooking them in the curry base sauce until very tender. Then just scoop them out and add them to your vindaloo curry.
You could just boil them in water too.
You might also like to cook your potatoes ahead of time as many curry house chefs do. Here is a good recipe for doing this.
PLANNING AHEAD
Curry Sauce
All of the authentic Indian restaurant style recipes on my blog call for a base curry sauce. The base sauce is one of the uniquely British ingredients that makes the BIR vindaloo curry what it is today.
Pre-Cooked Meat
I have used pre-cooked lamb for this recipe. Pre-cooking the meat not only makes cooking faster but also adds another delicious layer of flavour. Here is my recipe for this method.
You could use the main ingredient of your choice. For example, try this vindaloo recipe with tandoori chicken tikka or marinated and grilled paneer.
You may also like to try a more tandoori style lamb. Here's my tandoori lamb tikka recipe which tastes amazing in a vindaloo.
Do I have to pre-cook the meat?
That is how you will get curry house style results. I am asked often if you have to pre-cook the meat. It does add another layer of flavour so it is worth doing.
That said, you could add the meat raw and just cook it longer. A lot longer! Lamb takes at least 40 minutes to cook to tender.
You will of course need to add more liquid during the cooking process too.
I prefer to do it the curry house way and have lots of pre-cooked meat on hand. It's faster. It tastes better. It freezes well. Do that and you can whip up this curry house style lamb vindaloo in minutes.
Alternative Ingredients...
You can add the main ingredient of your choice. This doesn't have to be a lamb vindaloo curry!
Just like when you go out for a curry and see vindaloo on the menu with your choice of main ingredients like lamb, chicken, king prawns etc. you can do that when you cook this recipe too.
Following are a few step by step photos of the lamb vindaloo cooking process.
Here are some more curry house favourites you might like to try!
Chicken Tikka Masala
Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
You will find many spicy and delicious recipes on my blog. Here are some you've got to try!
- Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
- One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken - Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani - An Indian restaurant favourite!
- Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken - Try it and you'll agree.
- Authentic Saag Recipe - This is so good
- Thai Beef Green Curry - Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese - The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.
Have you tried this lamb vindaloo recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.
How To Make Lamb Vindaloo
This is an authentic British curry house style vindaloo, not to be confused with the Goan vindaloo which is a lot different. I love this recipe. Give it a try.
Ingredients
- 2 tbsp rapeseed (canola) oil
- 3 green cardamom pods - bruised
- 1 star anise
- 1 Indian bay leaf
- 1 tbsp garlic and ginger paste
- 2 green bird's eye chillies - finely chopped
- 1 scotch bonnet chilli - finely chopped
- 1/2 tsp ground turmeric
- 1 tbsp Kashmiri chilli powder
- 1 tbsp mixed powder
- 70ml (1/4 cup) tomato puree
- 300ml (1 1/4 cups) base sauce
- 1 tbsp white wine vinegar
- 1/2 tsp fenugreek leaves (kasoori methi)
- 1 pre-cooked potato - peeled
- 1 tbsp coriander (cilantro) - finely chopped
- Salt to taste
Instructions
- Heat the oil over medium-high heat and then throw in the cardamom pods, star anise and bay leaf. Allow these ingredients to infuse into the oil for about 30 seconds and then add the garlic ginger paste.
- Stir the garlic ginger paste into the spice infused oil and then add all the chopped chillies. Fry these for about 30 seconds and then add the ground spices and fry for a further 30 seconds.
- Your pan might be looking a bit dry at this point. Add the tomato puree and a couple of ladles of the base sauce and bring to a simmer. Only stir if it looks like the sauce is sticking to the pan.
- Stir in the pre-cooked lamb and stir to coat with the sauce. Simmer for about 3 minutes adding more base if it is looking dry.
- Add the vinegar and then the fenugreek leaves by rubbing them between your fingers. Add the pre-cooked potato and heat them through in the sauce. Then garnish with coriander (cilantro).
- Season with salt to taste.
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Martin Bell says
This recipe is simply brilliant. We've made lots of homemade curries - but this was probably the best. It's a vindaloo, so it was hot, but that didn't take away from the flavours. I recommend giving this a go.
Dan Toombs says
Thank you very much for that Martin. I'm really glad you liked it. i'll be posting many more restaurant curries.
Cheers,
Dan
DAVE STORR says
hi dan made a large batch of curry sauce, did the lamb vindaloo with a leg of lamb absolutey brilliant. with left over sauce did the chicken madras. spot on mate . keep up the great recipes
Dan Toombs says
Hi Dave
Great to hear. I'm happy you're enjoying the recipes.
Thanks,
Dan
Gary Burke says
Hi Dan, you have saved my life!
Here in Australia everything is dulled down and how I miss my curry from the uk, I have cooked this camping with friends on an open fire in a dutch oven (not the english version!) and it turned out fantastic. again many thanks for taking the time to bring this to x pats who just crave the taste of home. regards Gary
Dan Toombs says
Thank you very much Gary for taking the time to comment. I'm really glad you liked the recipe. I have many more to share so please keep in touch.
Dan
Martyn says
Delicious! Better than most takeaways.
Dan Toombs says
Thank you very much Martyn! Love that kind of feedback. 🙂
TammyB says
Simply Amazing!!
I have been searchign for years to find a Madras/vindaloo recipe to make my other half as we absolutely love indian takeaway. When I found this I wasn't confident but thought I'd give it a whirl for easter.
I must say that the whole thing came together at the end and tasted delicious, if not better than take out. My other half was so impressed that he wants me to make it again tonight so curry two nights in a row for us, but may ad prawns this time.
Thank you for adding these recipes, as I said simply amazing!
Dan Toombs says
Thank you very much Tammy. I'm really glad you liked the recipe. I've got loads more like that on the way. 🙂
Dan
Dave says
Hi there
Was just curious as to what type of vinegar is used here? Malt vinegar, White vinegar etc?
Thanks in advance
Dan Toombs says
I use different types but usually white wine vinegar.
Forrest says
Hi Dan,
What do you mean by 2 cups of curry sauce?
Dan Toombs says
Hi Forrest
Try about 500ml of curry sauce. It is a personal thing. 500ml is how I make it but you may prefer more or less. Experiment and have fun.
Dan
Forrest says
I'm still confused lol. What do you mean by "curry sauce"? You listed 2 cups/500 ml of curry sauce as an ingredient. When I google curry sauce, I get recipes that are similar to your whole recipe. Was that a misprint, did you mean 500ml of water?
Thanks,
Forrest
Forrest says
Dan, you're leaving me hangin here!
sue says
the curry sauce is dans recipe ..its on here some where 🙂
Russ says
Forrest, Dan means the 'curry sauce' that you would pre-make and add to the above recipe. There is a link on this page above for both Large & Small batches of the curry sauce... Dan recommends the larger batch for a more authentic taste. Hope this helped.
Frazer says
Simply brilliant, a nice hot curry that isn't all heat. lots of flavour and smells delicious. This will now become part of the monthly dishes. Five stars from me.
Dan Toombs says
Hi Frazer
Thank you very much. Glad you like the recipe. 🙂
Dan
James O says
This recipe lacks the fundemental ingredient for Vindaloo....
WINE!
The Vin part for vindaloo comes from the word WINE. It was originally a Portuguese dish of meat cooked in wine!
What you have here is just a hot mosalla style curry recipe. Not a real vindaloo!
Dan Toombs says
Hi James
I have authentic pork vindaloo recipes on my site too. This is the British Indian restaurant version which is the same only in name.
Dan
Kelly Gerry says
Wow... needed to find someone to check some of my homemade curry recipes... which I developed from my visits to Brazilian Pubs that served great BIR food (of which I am a huge fan).
this is really good... and a great resource for my future curry adventures.
thanks and let me know if you want to start a restaurant in Texas... they need curry here badly.
🙂
Dan Toombs says
Thank you very much Kelly. I'm really glad you liked the recipe. Would love to visit Texan again someday. Happy cooking.
Dan
bristol plasterers says
Lovely, i love a lamb vindaloo. Thanks for sharing this recipe.
Simon
Dan Toombs says
Thank you Simon. Enjoy!
Dan
Chowringhee says
Good recipe with nice presentation.Delicious and wonderful looking very nice and yummy..
Steph says
How much tomato paste? The pictures show it but the recipe and instructions don't mention it!
Dan Toombs says
Hi Steph
Sorry, I left it out of the instructions. All fixed now.
Thanks
Dan
Laura says
Wow! We were busy at work, so this (these) four recipes took us 3 nights after work. On night one we made the curry sauce, on night two we pre-cooked the lamb and potatoes, and on night three we made the actual lamb vindaloo! It was really, really good!
I am sure we will get faster with practice, but am curious how different the final outcome would be if we just sauteed the meat with a few spices, and chopped the potatoes smaller and pan fried them, also with similiar spices, and then followed the vindaloo recipe?
That said, we have a lot to freeze for future meals, and a new confidence with Indian cooking - thank you!!!
Laura & Jim
Dan Toombs says
Thank you Laura and Jim
You could definitely do just as you suggested. It will come out great. Just make sure that the meat cooks until nice and tender. Really glad you liked the recipes.
Dan
Hanz says
Hi Dan
I noticed in your caption on one of the pictures, you used tomato Paste , but it's not in the recipe below. Should this be added ? If so, how much?
Thank you
Dan Toombs says
Hi Hanz
Thank you for noticing. This is an updated version of my original recipe and I left it out when typing the recipe. All fixed now.
Thanks
Dan
sandeep says
i like its... very simple.. Txxx sir
Dan Toombs says
Thank you Sandeep.
Dan
Chris B says
Hi,
I noticed in one of the captions you mentioned Madras Curry Powder, but I can't see this in the list of ingredients. Do I need to add it?
Thanks,
Chris
Dan Toombs says
Hi Chris
Thank you for noticing that. All fixed now. You could get away without adding it but it does add to the flavour.
Thanks
Dan
Rachel says
Hi Dan,
I have never attempted to make Lamb Vindaloo before, always opting to order it from an Indian restaurant or get a take away container to enjoy at home. This recipe was super easy, and so delicious. I made it as a special date night dinner for my husband, and he was very pleased and impressed. Thank you for sharing this recipe.
Dan Toombs says
Hi Rachel
Great to hear. Really glad you and your husband liked the recipe. Thanks for stopping by.
Dan
Laura Raab says
Just found your website last week, and made Lamb Vindaloo yesterday, along with the curry sauce, madras curry powder, and precooked lamb. It was fabulous, but even though I love spicy food, it turned out more spicy-hot than I prefer. Can you please clarify what type of green chilies you normally use? I had jalapenos on hand, so that is what I used, and because I can never find scotch bonnet peppers here, I used habanero.
Dan Toombs says
Hi Laura
Thanks for your input. Chillies are difficult as they can vary so much in heat. I use japapenos but I really love spicy food. You should perhaps add less at first and then adjust to taste after the curry is finished. It is easy to add more at the end but difficult to cool it down once they are added.
Good luck and happy cooking.
Dan
Chadd G says
I've made this recipe as written several times now with beef and lamb. It looks a bit time consuming because you need to make 3 distinct dishes in order to finish this one but it's totally worth it. The base is used for so many things and freezes well, the meat is easy to make on a cold day or while the base is cooking and the main dish is assembled in a few minutes. I'm able to take the meat and base out of the freezer and Cook the whole meal by the time the rice is done. I've been adding fewer chillies during cooking but ghost or scorpion pepper purée at the end if I really want to kick it up. the bold flavors really compliment the heat. This is a sure fire winner. Dan I tried to buy your e-book because I like your blog but it's unavailable on amazon in the states. Anyway we can get it over here as well?
Dan Toombs says
Thanks Chadd
Thank you very much. You should be able to purchase it in the US. Here is the link https://www.amazon.com/British-Indian-Restaurant-Style-Meals-ebook/dp/B0096X3S4M/ref=sr_1_1?ie=UTF8&qid=1449670186&sr=8-1&keywords=dan+toombs
I also have a new iPhone/iPad app with over 125 new recipes. 🙂
Thanks
Dan
Jeremy says
I really love this recipe. I've made it regularly for several months now and my wife and I enjoy it a lot. I thought I would share my method. Instead of using pre cooked meat I brown lamb(or beef) shoulder cubes, then continue with the recipe deglazing with some red wine. After reducing the wine slightly I add everything else (excluding the vinegar and saving the yogurt for the finish) and simmer covered until tender. The house smells amazing all day. Thanks for sharing the recipe! I downloaded the kindle version of your book too.
Dan Toombs says
Hi Jeremy
Thank you. Your method sound fantastic. The slower cooking time does improve things. It can't be done at a curry house but at home it is a great idea. Thanks for buying my Kindle book. Hope you enjoy the recipes
Dan
Roland says
I can't wait to try and make this dish. However...
With fresh scotch bonnet peppers all but impossible to find in my area, could I substitute habanero peppers in this recipe?
What about using a bottled scotch bonnet pepper sauce? How much of the sauce would equal fresh?
Dan Toombs says
Hi Roland
Habanero chillies are the perfect substitute.
Dan
Darryl says
Say WHAT!!??? Vindaloo is NOT a "curry" and does NOT contain curry powder, tomato paste, yogurt....or half the ingredients above...the best original recipe is Goan, from Goa - a Portugese recipe if you like...and was make predominantly from Pork...this recipe might taste OK for those that don't know better...but it is NOT in any way shape or for "Vindaloo"...it is a fusion (confusion) of tastes that ignore the whole point of Vindaloo...
Dan Toombs says
Hi Darryl
Good to see you've studied up on your vindaloo history. This recipe is for British vindaloo which is different but equally as popular. If you read the post, I do explain this.
Cheers,
Dan
Omer Faruk says
Lamb Vindaloo... Certainly my favourite Indian meal ..!
I did this receipe a few times and the results are fantastic. In Turkey, unfortunetely you couldn't find so many Indian restaurants and also some indian spices(!) I collected some of they from our abroad travels.
Thank you very very much for this gem receipe. You are great!
Best wished from Turkey!
Dan Toombs says
Hi Omer
Thank you very much for your kind words! I'm really glad you like the recipe. 🙂
Cheers,
Dan
Karl says
Hi Dan. I made this with prawns tonight. I've been cooking BIR style curries at home for more years than I can remember and BIR style Vindaloo is my favourite. I added my mix of finely chopped onions, peppers and some fenugreek leaves to add texture as well as 1tbs of brown sugar and 1 tsp of poppy seeds in with the spices and oh my God it was superb! It was probably the best BIR Vindaloo I've ever made and definitely better than all the takeaways! Fantastic mate Cheers!
Steve says
This is so nice! I got to the "check for seasoning" step ...and couldn't stop checking:)
Cheers Dan.
Dan Toombs says
Thank you Steve! Great to hear you liked the recipe.
Dan
Steve Marron says
Hi Dan
I just used this recipe to make a pork version - I used bone-in pork shoulder which I trimmed of all the fat, boned and cubed and using your pre-cooked lamb recipe used the same preparation method and slow-cooked it overnight in a 200F oven. I kept everything else the same, except being as I'm in California I substituted serrano for the green chilli and habanero for the scotch bonnet. This is the fourth of your recipes that I've made and they've been a knockout - I can now stop complaining about the lack of BIR-quality food in Los Angeles, it's coming out of my kitchen!
I just ordered your book - if I've had a 100% success rate from cooking from your website, it's the least I can do! At $12 and free shipping it's the bargain of the decade!
Dan Toombs says
Thank you very much Steve for purchasing my cookbook. Hope you love the recipes. Many are similar to those on the site but I've learned a lot this year while writing the book. I'm really glad you like my recipes. Much appreciated. Keep in touch.
Dan
Robert says
It would have been helpful if you listed "curry base sauce" in the list of ingredients. As someone who has never made a curry dish before, I had no idea to start with the sauce. Frustrating to have cooked the lamb, potatoes, add all the herbs and spices to wonder why the mixture is so dry. Total waste of close to two hours.
Dan Toombs says
Hi Robert
Sorry you didn't see it but I do mention it in the intro and there is a link in the ingredients section to the base sauce. If you can help me make it more clear, I am happy to listen. I want my recipes to be as easy for people to cook from as possible.
Thanks,
Dan
Neal F says
Hi Dan,
I made the vindaloo but using the recipe from your book and it was excellent, extremely well received. Just one question though, when I stewed the lamb I used a sieve to drain the stock but the lamb had a lot of onion and coriander seeds stuck to it. Do you add it to the curry like that or rinse it again with the stock or something else?
Thanks for the great recipes.
Dan Toombs says
Thank you very much Neal. I add them with the meat. It taste great and adds a lot of flavour to the end curry.
Thanks,
Dan
Noah says
I’ve scoured the internet for vindaloo recipes and this is by far the best. It takes a lot of time but it pays off.
Dan Toombs says
Great to hear Noah. Thank you and much appreciated. 🙂
Dan
Steve Ashdown says
Hi again Dan.
I love this recipe, although i use your home made chicken tikka (which i have mastered perfectly now) instead of lamb. Same great result.
Keep up the good work my friend.
Cheers
Steve.
Dan Toombs says
Great to hear Steve. Thank you very much. 🙂
Dan
Lynne says
Every new recipe becomes my favourite and this is my current one. I dreamt of the leftovers waiting for me in the fridge. I admit I had them for breakfast 🤭🤫.
Dan Toombs says
Great to hear Lynne! I love a good curry breakfast.
Thanks,
Dan
Wayne Greenway says
3 tablespoons red hot chilli powder (be careful - less might be better)
Dan Toombs says
Hi Wayne
That's a personal thing and I agree. Always use less if you're not sure. It's easy to spice up a curry. Very difficult to cool it down!
Dan
Wayne Greenway says
Please define what "red hot chilli powder"is. (be careful - less might be better)
There are so many chili powders to choose from.
Cayenne is the first to come to mind.
Then there are the chili powders meant for making chili.
Getting my wife a Kindle reader as a gift, then she'll get your eBook (:
Dan Toombs says
Hi Wayne
I normally use Kashmiri chilli powder which is slightly hotter than Cayenne. You are right, there are a lot of different chilli powders. Just find one you like. You will have to experiment. I recommend adding just a little at first and then adding more to taste. You can add the chilli powder any time during cooking. It's easy to spice up a dish but difficult to cool it down if you add too much. Just be careful.
Cheers,
Dan
andrewhutton hutton says
hi dan can you explain why you dont stir vindaloo cravy when cooking also best curry recipes by far cheers
Dan Toombs says
Hi Andrew
Thank you very much. I'm really happy you like the recipe. By not stirring the gravy, it caramelises to the pan. You can stir this back into the sauce for additional flavour.
Thanks,
Dan
Grant F says
Good lord, this is the best curry i've ever had. I'm halfway through and had to type this. Unbelievable!
Dan Toombs says
Hi Grant
That's great to hear. Thank you very much.
Dan
Graeme says
Hi Dan, I've recently purchased The Curry Guy book and notice the vindaloo recipe is different from the one published online. I'm sure both will be great but is the online version a newer and improved version?
Dan Toombs says
Hi Graeme
The recipes in my book are the newest and improved but both are good.
Thanks,
Dan
Paula says
What do you mean by green chilies?
Dan Toombs says
Hi Paula
I usually use green bird's eye chillies but feel free to experiment with other varieties.
Thanks
Dan
Vindra Ananda Dass says
Hello. I very much enjoyed your article, as a matter of fact my mother was told off by a waiter at an Indian Restaurant about the inclusion of potato in this dish. I am writing because the link to your authentic Goan Recipe directs to an error message. I am very interested in collecting these types of recipes, I am a food aficionade and a Citizen of the Republic of Trinidad and Tobago of Indian Extractionn, It interests me to see how these recipes originated, have developed, and been enhanced over time.
Dan Toombs says
Hi
I think this issue is fixed now so thanks for letting me know.
Dan
Michael says
Have you been changing the recipes on the website?
I've had this Vindaloo and the restaurant-style Korma bookmarked for the past year and since going back to the link, the recipes are different. The recipe I've been using never had Fenugreek leaves, but suddenly this one does. I can guarantee that I am visiting the same webpage since it was bookmarked.
Dan Toombs says
I do occasionally change recipes slightly to reflect what I have learned.
Use fenugreek leaves if you have them but if you don't miss them out.
Dan
Dave Foster says
You should mention the "pre cooked lamb" in the recipe ingredients list. That threw me when I was preparing it. I kept looking for where the lamb is cooked and then saw it mentioned in the body of the recipe.
Dan Toombs says
Thanks, I will look at that .
Dan
Alyssa says
There’s not many Indian restaurants where I live right now, so I have to make it at home.
I am currently losing my mind with how this tastes!
Absolutely delicious!!!
Dan Toombs says
Great to hear, thank you so much for letting me know.
Dan
Alyssa says
There’s not many Indian restaurants where I live right now, so I have to make it at home. Vindaloo is my favorite curry, so I crossed my fingers and hoped this recipe would satisfy my craving.
I am currently losing my mind over how this tastes!
Absolutely delicious!!!
Dan Toombs says
Great to hear! Thanks very much for letting me know.
Dan
Georgia Cruz says
Your lamb vndaloo recipe calls out 1 tbsp mixed powder what exactly is that
Dan Toombs says
Asian supermarkets sell mixed powder or here is my recipe if you want to make it yourself
https://greatcurryrecipes.net/2020/04/26/mixed-powder/
Thanks
Dan
John Menzies says
Just bought your Curry Bible...Thanks heaps...John Menzies, Culinary Scientist... Terrigal NSW Australia
Dan Toombs says
Thank you so much!
Dan