Hairy Bikers Lamb Vindaloo Recipe

This melt-in-the-mouth Hairy Bikers Lamb Vindaloo Recipe is made with tender lamb shoulder, tangy red wine vinegar, and spicy potatoes, ready in just over two hours. The hero moment comes when you pull the casserole from the oven and the rich, fiery sauce has separated perfectly from the oil, coating the meat in deep flavour. I honestly think this beats the local curry house version every time.

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Better Than Takeaway

I used to be intimidated by making a proper vindaloo at home, assuming it was just about raw heat and chilli powder. What I learned from this recipe is that a true vindaloo is actually about the balance between the acidity of the vinegar and the depth of the spices. The vinegar doesn’t just add tang; it tenderises the lamb shoulder until it literally falls apart on your fork.

The biggest surprise for me was the addition of English mustard powder. It sounds odd for an Indian curry, but it gives that specific earthy kick you recognise from a good restaurant dish. Don’t rush the onions at the start either; getting them golden and sweet provides the essential base that balances out the cayenne pepper later on.

Hairy Bikers Lamb Vindaloo Recipe Ingredients

For the Marinade:

• 1.3kg boneless lamb shoulder, cut into 4cm chunks
• 100ml red wine vinegar
• 2 tbsp vegetable oil
• 2 tsp sea salt

For the Spice Paste:

• 1 onion, roughly chopped
• 6 garlic cloves, peeled and chopped
• 3 long red chillies, roughly chopped (keep seeds for heat)
• 25g fresh root ginger, peeled and chopped
• 1 tbsp English mustard powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika
• 2 tsp ground turmeric
• 2 tsp cayenne pepper
• 1 tsp ground cinnamon

For the Curry:

• 3 tbsp vegetable oil
• 3 onions, thinly sliced
• 500ml water
• 2 bay leaves
• 500g potatoes, peeled and cut into 2.5cm chunks

How To Make Hairy Bikers Lamb Vindaloo Recipe

1. Marinate the Lamb: In a large non-metallic bowl, mix the red wine vinegar, 2 tablespoons of oil, and the salt. Toss the lamb chunks in this mixture until well coated. Cover and refrigerate for at least 2 hours, or overnight if you have time.
2. Fry the Onions: Heat 3 tablespoons of oil in a large flameproof casserole dish over medium-low heat. Add the sliced onions and cook gently for about 15 minutes. You want them soft and golden brown, not burnt, so stir occasionally.
3. Make the Paste: While the onions fry, put the chopped onion, garlic, chillies, ginger, mustard powder, cumin, coriander, paprika, turmeric, cayenne, and cinnamon into a food processor. Blitz until you have a smooth, thick spice paste.
4. Cook the Base: Stir the spice paste into the fried onions in the casserole dish. Cook for 5 minutes, stirring frequently, until the sauce thickens and starts to darken and smell aromatic.
5. Simmer the Curry: Preheat your oven to 180°C (160°C fan/Gas 4). Add the marinated lamb (including any liquid from the bowl) and 500ml water to the dish. Add the bay leaves and bring everything to a simmer on the hob.
6. Oven Cook: Cover the surface of the curry with greaseproof paper, then put the lid on. Place in the oven for 45 minutes.
7. Add Potatoes: Remove the pot from the oven. Stir in the potato chunks. Replace the paper and lid, then return to the oven for another hour. The lamb should be very tender and the potatoes cooked through.

Recipe Tips

• Don’t skip the vinegar: The red wine vinegar is non-negotiable. It provides the signature ‘vindaloo’ tang and breaks down the connective tissue in the lamb shoulder.
• Potatoes matter: Use a waxy potato or a good all-rounder like Maris Piper. If they are too floury, they might disintegrate completely into the sauce before the lamb is ready.
• Adjust the heat: The cayenne pepper brings the fire. If you are worried about spice levels, reduce the cayenne to 1 teaspoon, but keep the fresh chillies for flavour.
• Rest the curry: Like most rich stews, this tastes even better the next day after the flavours have had time to meld in the fridge.

What To Serve With Lamb Vindaloo

To dampen the fire of the curry, serve this with plenty of plain basmati rice and a dollop of cold natural yoghurt. A garlic naan bread is excellent for scooping up the thick, potato-rich sauce that clings to the meat. For a proper British curry night experience, pair it with a cold lager or a sweet mango lassi.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days; the flavour actually improves after 24 hours. You can also freeze this curry for up to 3 months. Defrost thoroughly in the fridge before reheating gently on the stove until piping hot.

FAQs

• Can I use a different cut of meat? Yes, leg of lamb works, but it can be drier. Pork shoulder is a traditional alternative for vindaloo and works brilliantly with the vinegar marinade.
• Is this recipe very spicy? It has a good kick due to the fresh chillies and cayenne, but it’s not unbearable. The potatoes help absorb some of the heat.
• Why do I need greaseproof paper? Placing paper directly on the surface of the curry (a cartouche) stops the lamb from drying out and helps the meat braise evenly in its own steam.
• Can I make this in a slow cooker? Yes. Follow the steps up to adding the water, but reduce water to 200ml. Cook on Low for 6-7 hours, adding potatoes for the final 2 hours.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 1200mg
• Total Carbohydrate: 35g
• Protein: 45g

Try More Recipes:

• Hairy Bikers Mince Pies Recipe
• Hairy Bikers Jam Roly Poly Recipe
• Hairy Bikers Focaccia Bread Recipe