Slow Cooker Lamb Vindaloo Recipe

February 22, 2014 1

Slow Cooker Lamb Vindaloo Recipe

This fragrant and slightly spicy Lamb Vindaloo recipe is a classic Indian dish that will fill your kitchen with an exotic fragrance as it gently simmers.


  • Prep Time: 15 minutes
  • Cook Time: 7 to 9 H on Low
  • Yield: Serves 6
  • Serving Size: About 1 1/3 cups



  • 2 Tablespoons white or red wine vinegar
  • 2 Tablespoons olive oil
  • 2 Tablespoons minced garlic
  • 1 Jalapeño pepper, minced (with seeds), about 3 Tablespoons
  • 2 Tablespoons finely chopped ginger
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 1/2 teaspoon Garam Masala
  • 1 3/4 pound lean boneless lamb shoulder cut for stew
  • 1 1/2 pounds Yukon gold potatoes, peeled and cut in large chunks
  • 1 can (14.5 ounces) diced tomatoes in juice, undrained
  • 1/2 cup finely chopped onion
  • 1/2 cup coarsely chopped cilantro


  1. Combine vinegar, oil, garlic, jalapeño pepper, ginger, cumin seeds, ground coriander, turmeric, salt and garam masala in 4-quart or larger slow cooker. Add lamb and toss to coat with spice mixture. Add potatoes, tomatoes and onion and toss to mix and coat.
  2. Cover and cook on LOW 7 to 9 hours or until lamb and potatoes are tender.
  3. Stir in cilantro and serve.


Can keep refrigerated up to 3 days, but don’t freeze unless you remove the potatoes first.

Comments (1)

  1. You need to list the Nutritional information for the recipes on this blog!!!!!! VERY IMPORTANT!

    - Bary Solomon

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