Lamb Vindaloo

LambVindaloo 1160
Here’s a classic that would normally be time-consuming to make from scratch, but our Spicy Vindaloo sauce makes it ridiculously easy. The main thing required for this dish is TIME, since lamb does best with a long slow simmer. We suggest you start this dish 2 hours before serving, to give the meat a chance to tenderize and the flavors a chance to meld.

Serves 6


2 tablespoons vegetable oil

2 lb boneless shoulder or leg or of lamb, cut into 1 ½ to 2-inch cubes

1 large potato or sweet potato, peeled and cut into 1-inch cubes

1 jar Maya Kaimal Spicy Vindaloo


Step 1
In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed lamb and brown lightly on all sides.

Step 2
Add the Spicy Vindaloo sauce and potatoes. Partially cover and gently simmer over low heat until lamb is fork tender, about 1 ½ hours. In the last half hour of cooking, check sauce consistency, if thin, remove lid to allow sauce to reduce and thicken.

Step 3
Serve with basmati rice or Indian naan or other flatbread.