Simmered Lamb Vindaloo with Vinegar and Cloves
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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in the 4 whole cloves and cook for 30 seconds to release their aroma.
- 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.
- 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.
- Step 7: Remove the cloves before serving. Taste and adjust salt if needed.
Frequently asked questions
How long does Simmered Lamb Vindaloo with Vinegar and Cloves take to make?
Total time is about 120 minutes (30 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Lamb Vindaloo with Vinegar and Cloves?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Simmered Lamb Vindaloo with Vinegar and Cloves?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Lamb Vindaloo with Vinegar and Cloves for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simmered Lamb Vindaloo with Vinegar and Cloves?
Indian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a cold night. The lamb was tender and the flavors deepened overnight. Will make again!
- ★★★★★
This was the most authentic vindaloo I've ever made! The vinegar and cloves really balanced the spices. My family devoured it.
- ★★★★☆
The recipe is solid, but I had to reduce the cloves by half to avoid overpowering the dish.
