A Classic Indian spicy thick curry made with goat meat in vinegar and spices!
This gravy is colourful, flavorful and it’s perfect with hot basmati rice or Indian bread like roti. I have always seen “lamb/goat vindaloo” in Indian restaurants. It is very famous here and I have seen my friends order this. So I wanted to post this recipe. The name looks complicated but super easy to prepare. You can use the slow cooker for this recipe or use a pressure cooker or Instant pot or even cook in the pan for a long time. You can always cook this vindaloo recipe with chicken, prawn, potatoes or fish.
People tend to cook more chicken or beef, a few people tend to get intimidated by it and think it involves a lot of hard work to cook goat. It is really easy and quick to make a goat.
I prepared this goat vindaloo using Papa Earth goat, which was delivered right at my door. What’s so special about papa earth? They are free-range and ethically sourced meat and fish deliverer store and delivered in Ontario and Quebec. No need to go out on a road trip to buy these so this is convenient. I am happy to cook this for my friends and family, as they are always free-range, no added hormones or antibiotics. I customized this box (picture below) and they have a wide range of meat and fish including chicken, wild-caught fish or beef or bacon.
I made this shrimp curry using their wild caught shrimp 🙂 : https://www.instagram.com/p/CIzZAbPgjKI/?utm_source=ig_web_copy_link
Go ahead and try them: social links to make your life easier:
Facebook: https://www.facebook.com/PapaEarthBox/
Instagram: https://www.instagram.com/papaearthbox/
Twitter: https://twitter.com/papaearthbox
Youtube: https://www.youtube.com/channel/UCX8KMBA19lyypX_yi0aYOnw?feature=emb_ch_name_ex
Other favorite Lamb/Goat recipes: Spicy Honey Garlic rack Of lamb, Lamb spinach curry/Saag gosht, Kadai Ghost/Lamb curry, Hyderabadi Lamb Biryani, Restaurant style lamb biryani, Lamb pepper curry roast, Mutton Sukka/goat curry, lamb shami kabab, mutton biryani
- • Goat – 500 gms, cut into small pieces
- • Dry red chillies – 10
- • Vinegar – 3 tbsp
- • Poppy seeds/khus khus – ½ tsp
- • Black peppercorns – 8
- • Cloves – 5
- • Mint leaves - 2 tbsp
- • Coriander leaves - 2 tbsp
- • Turmeric powder – 1 tsp
- • Cardamom pods - 3
- • Green chillies -4
- • Cumin seeds - 1 tsp
- • Fennel seeds – 1 tsp
- • Ginger – ¼ inch
- • Garlic – 6
- • Cinnamon – 1 inch
- • Vegetable oil – 2 tbsp
- • Fried Onions – 1 cup, Store bought
- • Salt – to taste
- • Coriander leaves – to Garnish
- • Lemon lime – 1 tbsp juice
- Soak red chillies, turmeric powder, black peppercorns, poppy seeds, cloves, green chillies, cardamom pods, cumin seeds, fennel seeds, ginger, garlic, Coriander leaves, mint, cinnamon in vinegar and 2 tbsp of oil for 30 minutes.
- Blend these soaked spices with vinegar and oil also into a fine paste.
- Take your goat pieces into a bowl and add required amount of salt. Apply the blended paste to the goat pieces with fried onions and marinate for at least 2 hours or overnight.
- Close the lid and select 'Manual' or 'Pressure Cook' and cook for 35-45 minutes.
- I cooked the marinated lamb in an instant pot for 45 minutes but you can cook in a pan for 45 minutes or even slow cooker for 2-3 hours.
- Switch off. Wait for the pressure to release, open and mix well. If you find it the consistency to be watery, open it and cook for 5-7 minutes. I did open and boiled it for 5-7 minutes over medium heat.
- Garnish with coriander leaves and squeeze some lime on it.
This is a sponsored post with papa earth. All ideas and opinions are my own.
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