Spicy Lamb Vindaloo is one of India’s most beloved dishes, cherished for its bold flavours, aromatic spices, and soul-satisfying heat. Originating from the coastal region of Goa, Vindaloo is inspired by a Portuguese dish called "Carne de Vinha d'Alhos", which literally means meat marinated in wine and garlic. Over time, Indian culinary traditions infused it with vinegar, chilli, and a heady mix of indigenous spices, giving it that unmistakable fiery kick. In many Indian homes, especially during festivals or special occasions, Lamb Vindaloo is a showstopper dish served with fluffy basmati rice or warm naan bread.

What truly elevates the flavour of this dish is the quality of spices used. This is where Spyran Masala makes all the difference. With a legacy of authentic taste and aromatic excellence, Spyran’s meat masalas are a staple in countless Indian kitchens. Whether you choose toBuy Meat Masala 500 gmpack for large family gatherings orBuy Meat Masala 200 gm pack for regular use at home, Spyran guarantees a premium blend of spices that transform any meat dish into a culinary masterpiece. Their meat masala imparts the rich, robust character that makes every bite of Lamb Vindaloo irresistible.

Today, food lovers across India are turning to Spyran Masala to recreate restaurant-style dishes at home. Thanks to their expertly curated range of spices, you don’t need to be a professional chef to achieve that perfect balance of flavour and heat. Ready to bring the bold magic of Goa into your kitchen? Let’s dive into the full recipe for Spicy Lamb Vindaloo using the finest from the house of Spyran Masala.

Ingredients:

• 500 g boneless lamb, cut into medium cubes
• 3 tbsp oil
• 2 onions, finely sliced
• 1 tbsp ginger-garlic paste
• 2 tbsp white vinegar
• 1 tsp sugar
• 1 tspSpyran turmeric powder
• 1½ tspSpyran red chilli powder
• 2 tspSpyran coriander powder
• 1½ tbspSpyran Meat Masala
• ½ tspSpyran cumin powder
• 1 tspSpyran garam masala
• Spyran Salt to taste
• Fresh coriander for garnish
• Water as needed

Instructions:

• Marinate the Lamb - In a large bowl, combine the lamb with vinegar, turmeric, red chilli powder, salt, and ginger-garlic paste. Mix well, cover, and marinate for at least 1 hour (overnight for best results).
• Cook the Onions - Heat oil in a heavy-bottomed pan. Add sliced onions and sauté until golden brown.
• Spice it Up - Add coriander powder, cumin powder, and Spyran Meat Masala. Stir for a minute until the spices release their aroma.
• Add the Lamb - Tip in the marinated lamb along with all the juices. Stir well to coat the lamb with the masala.
• Simmer & Cook - Add sugar and just enough water to cover the lamb. Bring to a boil, then lower the flame, cover, and simmer for 45–50 minutes or until the lamb is tender and the gravy thickens.
• Final Touch - Sprinkle garam masala and adjust salt if needed. Let it simmer for another 5 minutes.
• Serve - Garnish with chopped coriander and serve hot with rice, naan, or chapati.

Pro Tip: Always use Spyran’s freshly packed spice blends to ensure rich aroma and taste. FromBuy Meat Masala 500 gm for parties toBuy Meat Masala 200 gm for everyday use, Spyran is the key to unlocking traditional Indian flavours in every dish.