6 Reviews

i used 2 1/3 lbs lamb, and followed directions to a t, then cooled and refrigerated for the next day. and i am so glad i did! there was a thick layer of fat atop which was easily removed, practically in 1 piece, and the flavor was concentrated,just so pungent and tasty. the lamb literally melted in our mouths. i served this over basmati rice, wonderful main course!

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chia November 23, 2003

Wow, this is so good. I've tried a lot of Indian recipes with mostly great results, but the vindaloos I've made never really turned out as great as I'd have hoped. This recipe is a real keeper though. I spread the cooking process out over three days: I marinated the beef the first day, cooked it on the second, and reheated it on the third. I ended up with a delicious curry that was more than worth the wait. Thanks for sharing!

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rpgaymer April 15, 2013

Absolutely delicious! Used beef, added the onions when sauteing. So flavorful - I had to halve the chilies, because I can't tolerate more (love them, but they hate me...) and still great. Sprinkled with cilantro for color and flavor. Serve on a pilaf of peas and brown rice.

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dianegrapegrower March 10, 2013

That was an incredible dish!! I loved the intense flavors. Nothing better than toasting whole spices and grind them up fresh! It really makes a difference! I served this over plain rice.

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Zobeed May 29, 2007

This is a fantastic curry- really hot and flavoursome. Next time I'm going to make double quantity so there are leftovers for lunches.

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NaomiW June 12, 2006

This is sooo good, and yes I did the same as Chia even though I used beef. This is great winter food. Scoop it up from a bowl with naan.

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rangapeach February 15, 2006
Beef or Lamb Vindaloo