Vindaloo d'Agneau de Goa
Le célèbre curry relevé et acidulé de Goa : agneau mariné dans une pâte de piments, ail, vinaigre et épices, puis mijoté.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMake the vindaloo paste
Soak the chilies in the vinegar for 20 minutes. Grind them with the vinegar, cumin, peppercorns, cloves, cinnamon, garlic, ginger and turmeric to a smooth paste.
Marinate
Rub the lamb with the paste and 1½ tsp salt. Marinate for at least 4 hours, ideally overnight.
Cook the onions
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Braise
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Rest
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Make the vindaloo paste
Soak the chilies in the vinegar for 20 minutes. Grind them with the vinegar, cumin, peppercorns, cloves, cinnamon, garlic, ginger and turmeric to a smooth paste.
Marinate
Rub the lamb with the paste and 1½ tsp salt. Marinate for at least 4 hours, ideally overnight.
Cook the onions
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Braise
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Rest
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The Story Behind the Dish
Vindaloo descends from the Portuguese dish 'carne de vinha d'alhos' — meat marinated in wine (or vinegar) and garlic — brought to Goa by Portuguese settlers. Goan cooks transformed it with local palm vinegar, dried red chilies and spices.
Traditionally made with pork, vindaloo is also cooked with lamb, chicken and beef.
⭐ Why It's Famous
Hot, sour and garlicky, vindaloo is one of the most famous fusion dishes in Indian cooking.
💡 Fun Fact
Despite the common belief, 'aloo' in vindaloo has nothing to do with potatoes — the name comes from the Portuguese 'vinha d'alhos'.
Goa
15.49°N, 73.83°E
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