Home-made authentic Lamb Vindaloo

Step 1

Add cinnamom stick, cloves, red chilies, black pepper, cumin seeds and blend it into a fine powder.

Step 2

Next, add vinegar, tamarind, ginger, garlic and green chilies to the same blender and blend it into a find paste.

Step 3

Add this paste/marinade to the lamb. Make sure to mix every piece of lamb well. Allow it to marinate for an hour (if you are pressed for time) or overnight.

Step 4

Heat oil in a pressure cooker. Add onions and saute it until it changes color. Add turmeric powder, sugar and saute them for another minute.

Step 5

Next, add the marinated lamb and mix well. Saute it for a minute or two. Add water. Mix well.

Step 6

Close the lid and allow it to cook for 20 mins or until 7 whistles.

Step 7

Take off heat and allow it to rest. Let off the pressure. Open the lid and it is ready to serve.

Step 8

Follow step 1 and 2 like above. Cover the pot with lid and cook the lamb for 1 to 1/2 hours on slow heat until the lamb is tender.

Step 9

Select 'saute' mode of the Instant pot. Add oil and allow it to heat.

Step 10

Add onions and saute it until it changes color. Add turmeric powder, sugar and saute for a minute.

Step 11

Next, add the marinated lamb, mix well and saute for a minute or two. Add only 2 cups of water.

Step 12

Cover with lid. Cancel the 'saute' mode. Select the 'Meat' mode and cook until done.

Step 13

Remove the lid. Check the consistency. If it is thinner or more watery than cook the sauce for another 5 minutes until it gets thicker and creamier.