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Bowl of slow cooker lamb vindaloo with tender lamb chunks in dark vinegar-chili sauce, garnished with cilantro, served with rice

Slow Cooker Lamb Vindaloo with Toasted Whole Spices

Lamb shoulder marinates in a toasted spice and vinegar paste, gets browned for depth, then cooks low in the slow cooker for 6 hours until it shreds with a fork.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 7 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Spice Paste
  • 6 dried Kashmiri chilies, seeds removed whole; or 1 tbsp paprika plus 1/2 tsp cayenne
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 cinnamon stick (2-inch piece)
  • 4 whole cloves
  • 4 green cardamom pods
  • 8 garlic cloves
  • 1 fresh ginger, peeled (2-inch) piece
  • 80 ml malt vinegar or cider vinegar for a milder tang
  • 1 tsp ground turmeric
For the Curry
  • 900 g boneless lamb shoulder, cut into 2-inch cubes
  • 3 tbsp neutral oil or ghee
  • 2 yellow onions, thinly sliced large
  • 400 g canned diced tomatoes
  • 250 ml chicken or beef stock
  • 1 tsp jaggery or brown sugar
  • 1.5 tsp salt to taste
  • fresh cilantro, chopped for garnish

Method
 

Make the Spice Paste
  1. Toast the cumin, coriander, peppercorns, mustard seeds, cinnamon, cloves, and cardamom in a dry skillet over medium heat for 60 to 90 seconds, until fragrant and slightly darker.
  2. Transfer the toasted spices to a blender with the dried chilies, garlic, ginger, turmeric, and vinegar. Blend to a thick, coarse paste, adding a splash of water if needed.
  3. Rub the paste over the lamb cubes in a bowl, cover, and marinate in the fridge for at least 1 hour, or up to overnight.
Brown the Lamb and Build the Base
  1. Heat the oil in a large skillet over medium-high heat. Brown the marinated lamb in batches for 2 to 3 minutes per side, until deeply seared, then transfer to the slow cooker.
  2. Add the sliced onions to the same skillet and cook for 5 to 6 minutes, until soft and browned at the edges, scraping up any spice paste stuck to the pan.
Slow Cook the Vindaloo
  1. Add the browned onions, tomatoes, stock, jaggery, and salt to the slow cooker with the lamb. Stir to combine.
  2. Cover and cook on LOW for 6 hours (or HIGH for 3.5 to 4 hours), until the lamb is fork-tender and shreds easily.
  3. Skim excess fat from the surface, taste and adjust salt or vinegar, then stir in fresh cilantro before serving.

Notes

  • Marinate lamb at least 1 hour, overnight deepens the tang and heat.
  • Brown lamb in batches, crowding the pan steams the meat instead of searing it.
  • Skim fat before serving, lamb shoulder renders a lot over 6 hours.
  • Simmer sauce uncovered on the stovetop if it's thin after slow cooking.