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Lamb neck Vindaloo

Prep Time
2:30 hours




  •  1 pound Lamb neck
  • 2 cups Veg stock or water
  • 2 tbsp of oil 
  • 450 gm (1 jar) Vindaloo sauce
  • 2 cups Veg stock or water
  • Salt To taste
  • 1 tsp Chilli powder (optional)

Garlic chilli tadka

  • 2 tbsp of Oil
  • 3 cloves Garlic chopped
  • 3 pc Red chilli whole dried
  • ½ tbsp Cumin seeds
  • 3 tbsp Chopped cilantro and mint


  • Preheat the oven at 300 degrees
  • In a heavy bottom pot or dutch oven add oil and sear the lamb neck until its golden brown on all side.
  • Add veg stock to the pot along with vindaloo sauce and bring it to boil.
  • Put the lid on the pot and let it braise in the oven for about 2-3 hours or until the meat is tender
  • Season with salt

For Garnish – Garlic chilli tadka

  • In a pan add oil on a medium flame
  • When oil is hot add cumin seeds, garlic and chilli toast for 10 seconds
  • Remove from the heat and add cilantro and mint to the pan
  • Add the tadka on the top of the curry for garnish