Simmered Lamb Vindaloo with Vinegar and Cloves

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A classic Goan vindaloo with tender lamb simmered in a fiery vinegar and spice sauce, featuring whole cloves for depth and a hint of sweetness. This Indian-inspired beef recipe, ready in about 120 minutes, pairs lamb shoulder, white vinegar, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs (680g), cut into 1-inch cubes lamb shoulder
• 1/4 cup white vinegar
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 4 whole cloves
• 2 tbsp vegetable oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1-inch piece, grated ginger
• 1/2 cup water
• 1/2 tsp salt

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Instructions

1. Step 1: In a bowl, combine 1/4 cup white vinegar, 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, 1/4 tsp cayenne pepper, and 1/2 tsp salt. Add the lamb cubes and toss to coat. Let marinate for 30 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a heavy pot over medium heat. Add the marinated lamb and sear for 5 minutes until browned on all sides. Remove the lamb and set aside.
3. Step 3: Add 1 cup finely chopped onion to the pot and cook for 5 minutes until golden. Add 3 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Stir in the 4 whole cloves and cook for 30 seconds to release their aroma.
5. Step 5: Return the seared lamb to the pot. Add 1/2 cup water and bring to a gentle simmer. Cover and reduce heat to low.
6. Step 6: Simmer uncovered for 1.5 hours, or until the lamb is very tender, stirring occasionally and adding a splash of water if the sauce becomes too thick.
7. Step 7: Remove the cloves before serving. Taste and adjust salt if needed.