Lamb Vindaloo - How to make Classic, Authentic, Home Made Lamb Vindaloo for Dinner 

I'm 67 and have made thousands of Vindaloos over the years both in my new home in Australia and in my birthplace the UK. This is the best by far. I absolutely loved it. Made it twice and it's now my go to recipe. Thank you very much Babita.

Looks amazing!

Oh it looks sooo yummy!!! I like your calm demeanor. You put so much care into your cooking. This is the first video I've run across of yours. Can't wait to watch more and use your recipes!!

Yammmmy ny sharing thanks 👌

Looks delicicious.......I'm going to try this for sure.Thank you.

Beautiful chef beautiful tasty, dish

Yummyyumm thankyouu

Nice video😊

Very nice

I’m going to cook this on the weekend! Lovely How old is your pressure cooker? I have similar prestige one and refuse to part with it!

I’m watching this while eating lamb vindaloo delivery 😂

Great video, my only critique would be to say what heat you use at certain stages of cooking for the novices out there like me. Otherwise great video, straight to the point, detailed and delicious- thank you :)

I made this recipe last night, and it was absolutely delicious! I was only able to secure boneless leg of lamb, so I missed out on the benefit of the bones cooking with it. I also had to substitute yellow mustard seeds for the black mustard seeds. I used malt vinegar as I had that on hand for putting on chips ;) . I put in about 2 cups water. Cooked in a pot for about an hour on low/med-low heat. Lamb was tender and tasty. Served with basmati rice steamed in rice cooker with some cardamom pods, bay leaf, and cloves. The Byadagi chilies I got were smaller than yours, so I doubled the count. I did add some Kashmiri chili powder to bring the gravy more toward red. Small tweaks I will make next time: use proper black mustard seeds. Of course, this being my first time, even knowing the vinegar and water will vary depending on the consistency you want, I didn't know what consistency to look for. So, maybe a little less vinegar (as my masala paste had visible liquid), and cut the water to 1.5 cups (as needed to get the right consistency) to get a little tighter gravy. Thank you so much for posting this video and the text recipe for referencing!

thank you !!!! you're brave mixing with no gloves hahaha I'm going to give your recipe a try.

im sorry, how long did it cook in the pressure cooker ??

Looks fantastic.

White bread? lol

your camera lens needs cleaning I think

You supposed to put vinegar instead of tamarind