Lamb Vindaloo Curry (Indian Takeaway Style)

Make the king of hot curries at home with this Glasgow style lamb vindaloo curry recipe.

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If bold and extra hot curry is your style, this Scottish Indian takeaway style lamb vindaloo curry is one to try. This recipe uses Indian restaurant style curry broth, as well as a combination of fresh green chillies and extra hot red chilli powder for heat. The resulting vindaloo curry sauce is full of flavour with a big kick of heat.

Ingredients For Indian Takeaway Style Lamb Vindaloo Curry

This Glasgow style lamb vindaloo recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many takeaways, it serves as a building block to curries and makes it easy to cook dishes in just a few minutes. In this case, broth is cooked out with other ingredients including garlic ginger paste, fresh green chilli and extra hot chilli powder to make a scorching hot curry sauce. With slow cooked lamb for curry dishes already prepared, you can serve up your favourite Indian takeaway style curry in just minutes!

• Fresh Green Chillies
• Sea Salt
• Vegetable Oil
• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Extra Hot Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Fresh Coriander Leaves
• Slow Cooked Lamb For Indian Curry Dishes

How To Make Indian Takeaway Style Lamb Vindaloo Curry

Making this chicken vindaloo curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, green chillies are pounded to a paste with salt. Then, a small amount of the curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, hot chilli powder and other flavourful ingredients. More curry broth is added, along with tender lamb, and the sauce is simmered until rich and delicious. Finally, lamb vindaloo sauce is finished with fresh lemon juice or lemon dressing and it’s ready to serve.

Step 1: Make Chilli Paste

In a pestle and mortar, add 2 fresh green chillies, thinly sliced and Pinch sea salt. Pound to a paste (be careful and look the other way to avoid any chilli splashback!). Add 2 teaspoons vegetable oil, mix and set aside.

Step 2: Make Vindaloo Curry

Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/2 teaspoon extra hot red chilli powder, 1 teaspoon dried fenugreek leaves, 1 small handful fresh coriander leaves, finely chopped and another 80 milllilitres curry broth. Add 8-9 pieces slow cooked lamb for Indian curry dishes and the prepared green chilli paste, mix well and simmer for 2 minutes.

Step 3: Simmer Vindaloo Curry

Add the remaining 80 millilitres curry broth and simmer for another 2 minutes. Add 1 teaspoon fresh lemon juice or lemon dressing and mix well once more. Transfer the lamb madras curry to a serving bowl and finish with a little more fresh coriander and 1 fresh lemon slice . Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Lamb Vindaloo Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked lamb.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the lamb vindaloo curry sauce becomes thick too quickly (or if you like more vindaloo curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style lamb vindaloo curry recipe. If you do, let me know in the comments how it went!

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Lamb Vindaloo Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use lamb tikka to make lamb tikka vindaloo curry instead?
You can definitely use cooked lamb tikka pieces in this recipe to make a Glasgow Indian takeaway style lamb tikka vindaloo curry instead. It’s a tasty variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with lamb vindaloo curry?
This extra hot lamb vindaloo curry is delicious with basmati rice and plain chapati.

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Do you like this Indian takeaway style lamb vindaloo recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Scottish takeaway style pakoras, naan, spicy onions, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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