Name: Lamb Vindaloo
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Ingredients: 1 kg lamb shoulder (cubed); 60 ml white wine vinegar; 2 tbsp kashmiri chili powder; 1 tsp cumin seeds (toasted); 1 tsp mustard seeds; 3 large onions (sliced); 8 cloves garlic; 2 tbsp tomato paste

Fiery. Tangy. Unapologetically bold. Goan curry with tender lamb, sharp vinegar, and enough heat to wake up every taste bud you have.

🔥 Lamb Vindaloo This is not a curry for the faint-hearted. It’s fiery, tangy, and completely addictive. Vindaloo has a reputation for being the hottest curry on the menu — and while yes, it brings the heat, the real magic is the vinegar. That sharp, tangy kick balanced against rich spices and tender lamb creates something you genuinely can’t stop eating. 🧭 About This Dish Vindaloo originated in Goa, India, brought by Portuguese colonists. The name comes from vinha d’alhos — a Portuguese