Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. The dish is often confused witht he restauarnt interpretation of a overly spiced dish, however this is the real version of a vindaloo.


300g diced lamb
2 -3 tablespoons of chopped onion
1 tablespoon of garlic ginger paste
1 teaspoon cumin, mustard seed and tumeric
1 cardamom pod
Chilli and salt to taste
1 tablespoon of white wine vinegar
2 table spoon oil
1 chopped tomato


Marinade the lamb with the garlic ginger paste, spices, and vinegar for at least 30mins
Gently fry the onions and when browned, add the marinade (add water if necessary)
Stir periodically to prevent it from sticking
Add tomato, chilli and salt 5mins before cooked.