The Best Goan Lamb Curry

The Best Goan Lamb Curry

This recipe shows you how make an authentic Goan lamb curry in the style of a wonderful, fiery vindaloo with chilli, garlic and vinegar. This would go really well with these perfect Indian flatbreads!

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Introduction

I’ve been making a few curries lately. They’ve always been my go to for diverse meals with complex flavours. In my recent chicken korma recipe I discussed the difference between the rich and creamy curries of the Northern parts of India and the much spicier, lighter dishes in the more Southern areas. This lamb shoulder curry will hopefully do justice to the dishes that lie on the spicier end of the spectrum.

When I think of authentic Goan curries, I think of a few very specific things. Firstly, I think of heat. Real heat. Proper big old hits of chilli. Goa was, after all, the introduction point for the Portugese dish that later became the ferocious vindaloo we all know and love. Well, some of us anyway.

Secondly, I think of sourness, which I actually find a far more integral part of the dish than the spiciness that has come to be the dish’s real claim to fame. Returning again to its Portugese origin, the original dish upon which it was based was simply known for the prominence of its sour flavours and the liberal use of garlic.

Thirdly, I think of the associated protein, which tends to be either fish or beef. I’m not sure quite how beef entered the picture here, because India tends to be very light on its beef usage for a variety of religious reasons, but the use of fish is clearly a result of the coastline that runs all the way down the Western side of the area.

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About this recipe

What you don’t see a great deal of recipes for is lamb, which is especially strange, given the abundance of lamb elsewhere in the country. Again, it may be a simple case of association or culinary evolution, but it is unusual. That lack of commonality is exactly why I have decided to write the best Goan lamb shoulder curry I know how to write!

My goal here is to create an authentic lamb curry that encapsulates all of those flavours and sings with a wonderful balance between them. I’ve made a lot of spiced dishes over the years and what I learn more and more is how importance that balance is in taking something from being perfectly ok to being genuinely fantastic.

Similar Recipes & Useful Sides

The Best Kashmiri Lamb Rogan Josh Recipe – An unexpected favourite, a childhood favourite in its grown up form. Rich, deep and incredible.

Passanda Sauce Recipe – An Authentic Leftover Chicken Curry – The sexiest, creamiest, butteriest, chickeniest curry I’ve ever made and an absolute personal favourite.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

The Best Indian Flatbread Recipe – The best Indian flatbreads you’ve ever seen. Seriously.


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Goan lamb vindaloo with coriander

The Best Goan Lamb Curry Recipe

This recipe shows you how make an authentic Goan lamb curry in the style of a wonderful, fiery vindaloo with chilli, garlic and vinegar.
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 400 g Lamb Shoulder
  • 1 Large Onion
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Fennel Seeds
  • 1/2 Tsp Cumin Seeds
  • 3 Cloves
  • 1/4 Tsp Cinnamon
  • 1/4 Tsp Garam Masala
  • 1/2 Tsp Coriander Powder
  • 3 Cloves Garlic
  • Fresh Coriander
  • Ginger Paste
  • 2 – 6 Chillies according to taste and type of chilli
  • 1 Can Tomatoes
  • 1 Can Coconut Milk or Cream
  • 300 ml Chicken
  • Stock
  • Bay Leaf
  • White Wine Vinegar or optional tamarind

Instructions
 

  • In a dry pan, toast the cloves on medium heat until the aroma starts to lift, then crush them down in a pestle and mortar.
  • Peel the garlic and blend together with any chillies you wish to add, a teaspoon of ginger paste and a few of the coriander stalks, then set aside for later.
  • Dice the lamb shoulder into equal sized pieces, discarding any superfluous fat or trimmings.
  • Season the pieces with salt and fry in a pan on high heat, just to brown the outside. There’s no need to cook through, but no harm in doing so if it occurs naturally. Set that aside and top up the oil in the pan if necessary.
  • Finely dice an onion and drop it into the pan with the heat to medium-low, leaving it to caramelise for 6-8 minutes.
  • Increase the heat to medium and place the mustard seeds in with the onion to cook through for a minute, then the cumin and fennel seeds, for an additional minute.
  • Add the ground spices from the pestle and mortar, then cook for another minute
  • Finally, add the paste and cook for yet another minute.
  • You can blend everything together at this stage, but I quite like curries of this nature to be a tiny bit thinner and rougher around the edges. It’s your call!
  • If you don’t, add the meat and the canned tomatoes and cook them off a little, reducing slightly before adding the chicken stock.
  • Reduce again, this time by about half, before adding the coconut milk and going a little further, essentially, at this stage, to find your required thickness. The amount of coconut milk is up to your taste and the amount by which you reduce should be designed to match.
  • You’re ready to plate, garnishing with the coriander leaves or whatever you have available.
Keyword Curry, goan, Lamb, Lamb Curry, vindaloo

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