Slowcooker Lamb Vindaloo Recipe and Wine Pairing

We started this spicy little adventure somewhere in India, probably Punjab, with Tandoori Chicken. Why not conclude in India as well? This time your taste buds will be travelling to the beaches of Goa, where Lamb Vindaloo was created as an adaptation of the Portuguese meat dish “carne de vinha d’alhos” (notice how “vinha d’alhos” kind of sounds like “vindaloo”). While Lamb Vindaloo and wine can sound intimidating, trust us, it’s not! Our secret is, that this recipe is made in a slow cooker. Just prepare it, set it, and forget it!

While you are vacationing on the beach (or simply in your mind), we recommend pairing this Lamb Vindaloo with an aromatic wine that is not too high in alcohol content – like this sparkling Gewürztraminer. It will balance out the spice from the chillies, and you can’t go wrong with bubbly on the beach! What better way to celebrate the end of our tasting trip down the spicy road? There’s none, except for this Lamb Vindaloo and wine. Enjoy with warm, fluffed Jeera rice.

Slowcooker Lamb Vindaloo Recipe and Wine Pairing

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Recipe by WineCollective Course: MainCuisine: Goan, IndianDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

3

servings
Prep time

25

minutes
Cooking time

5

hours 
Calories

390

kcal
Marination Time

3

hours 

Ingredients

  • For the Lamb Vindaloo:
  • 1 lb lamb shoulder

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 2-3 chilli peppers

  • 2 Cinnamon sticks

  • 1 Bay leaf

  • 3 cups water, add more if necessary

  • Coriander for garnish

  • For the Vindaloo Sauce:
  • 1 Tsp cumin

  • 1 Tsp black peppercorns

  • 3 cloves garlic

  • 1 Tsp ginger powder

  • 1 Tsp turmeric powder

  • 1/2 Tsp clove powder

  • 1 Tsp sumac

  • 4 Tbsp olive oil

  • 3 Tbsp lime juice

  • 3 Tsp tomato puree

  • Salt

Directions

  • Lightly toast cumin and peppercorns. Once toasted, add to a blender.
  • To the blender, continue to add the garlic, ginger powder, turmeric powder, cloves powder, sumac, olive oil, lime juice, and tomato puree. Blend until smooth.
  • Chop the meat into large cubes, then place it in a bowl and pour the mixture over it. Marinate for 3-4 hours in the fridge.
  • While the meat marinates, prepare the other ingredients for cooking.
  • When ready to start cooking, take a thick-bottomed skillet and pour the olive oil, chopped onion and garlic. Once the onion softens, add the dried chilli peppers, cinnamon sticks, and bay leaf and simmer for a couple of minutes.
  • Add everything into a slow cooker. Cook on high for 5 hours or cook on low for 9 hours.

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Want to continue to challenge wine tasting norms and explore the world of spice? Join us as we continue our journey down the spicy road, next stop: Northern India. Try out this Spicy Tandoori Chicken recipe next!

If you are feeling spicy, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.

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