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Jun, 20 2024

Spicy Boneless Lamb Vindaloo at Home

India's culinary heritage is rich with flavours, aromas, and spices that tell stories of diverse cultures and traditions. Among the myriad of delicious dishes, Spicy Boneless Lamb Vindaloo holds a special place for those who crave a fiery and tangy delight. Originating from the coastal state of Goa, Vindaloo is a testament to the Indo-Portuguese fusion that beautifully marries intense heat with a tangy undertone, resulting in a dish that tantalizes taste buds and warms the soul.

For an authentic and unforgettable Vindaloo experience, the choice of spices is paramount. Spyran Meat Masala, available in 100 gm, 200 gm, and 500 gm packs, is a perfect blend of premium spices that brings out the true essence of this dish. Whether you're a home cook or a professional chef, Buy Spyran Meat Masala 200 gms and ensure that your Vindaloo will be bursting with rich, robust flavours. So, why wait? Buy Spyran Meat Masala 100 gms for a trial, or if you're planning a feast, Buy Spyran Meat Masala 500 gms today!


  • 500 grams of boneless lamb, cut into chunks
  • 3 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 tomatoes, pureed
  • 3 tablespoons Spyran Meat Masala
  • 1 teaspoon Spyran Turmeric Powder
  • 2 teaspoons Spyran Red Chili Powder (adjust to taste)
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • Spyran Salt to taste
  • Fresh coriander leaves for garnish


  • Marinate the Lamb:In a bowl, combine the boneless lamb chunks with 2 tablespoons of Spyran Meat Masala, Spyran Turmeric Powder, vinegar, and a pinch of Spyran Salt. Mix well and let it marinate for at least 2 hours, preferably overnight in the refrigerator.

  • Prepare the Masala:Heat vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté until golden brown. Add the minced garlic and ginger, cooking until fragrant.

  • Cook the Tomatoes:Add the pureed tomatoes to the pan, stirring well. Cook until the oil begins to separate from the mixture.

  • Spice it Up:Add the remaining tablespoon of Spyran Meat Masala, Spyran Red Chilli Powder, and sugar. Mix thoroughly, ensuring the spices are well incorporated.

  • Add the Lamb:Add the marinated lamb to the pan, stirring to coat the meat with the masala. Cook on high heat for 5-7 minutes until the lamb is browned on all sides.

  • Simmer to Perfection:Add a cup of water to the pan, bring it to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to an hour, or until the lamb is tender and the gravy has thickened to your liking.

  • Final Touch:Adjust Spyran Salt to taste. Garnish with fresh coriander leaves before serving.

Serving Suggestion:

Serve this Spicy Boneless Lamb Vindaloo hot with steamed rice or fluffy naan bread for a complete and satisfying meal. Enjoy the burst of flavours that only Spyran Meat Masala can bring!

Embrace the authentic taste of India in your kitchen today. Buy Spyran Meat Masala 100 gms, 200 gms, or 500 gms and let the spices do the magic!