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lamb vindaloo made in instant pot served in a bowl

lamb vindaloo recipe, goat vindaloo (instant pot)

yummy indian kitchen
A spicy Indian curry in goan style.
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Prep Time 20 mins
Cook Time 45 mins
Course Curries/Gravies, lamb, Mutton, non veg
Cuisine Indian, International
Servings 4
Calories 104 kcal


Vindaloo paste:

  • 1 cinnamon stick
  • 2 cardamoms
  • 3-4 cloves
  • ½ teaspoon black peppercorns
  • 6-7 dried red chillies
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon vinegar
  • 2 tablespoon water

Making vindaloo curry:

  • 500 gms lamb or goat pieces/mutton
  • 1 teaspoon ginger garlic paste
  • salt as per taste
  • 3 tablespoon oil
  • 1 large onion finely sliced
  • 1 teaspoon ginger garlic paste
  • 1 cup water
  • 1 tablespoon coriander leaves
  • 4-5 fresh curry leaves


  • Take a pan and heat it.
  • add cinnamon stick, cardamoms, cloves, black peppercorns, dried red chillies, coriander seeds, dry roast few seconds.
  • add cumin seeds and dry roast for a few seconds.
  • Cool them down.
  • add all the ingredients to a blending jar.
  • add a teaspoon of vinegar.
  • add about two tablespoon water.
  • blend into a fine paste.
  • Take a mixing bowl.
  • Add 500 gms mutton or lamb.
  • Add a teaspoon of ginger garlic paste.
  • Add salt as per taste.
  • Add the blended vindaloo masala/paste.
  • Mix well.
  • Marinate the mutton for at least 30 minutes.
  • Use instant pot or pressure cooker.
  • Turn on the saute mode of the instant pot.
  • Add about three tablespoon oil and heat it well.
  • Add onion that is finely sliced.
  • Saute until they turn soft.
  • Add ginger garlic paste.
  • Saute few seconds.
  • Add the marinated mutton.
  • Mix everything.
  • Cook the mutton until oil leaves the sides(Saute mode).
  • Add 1 cup water.
  • Adjust salt as per taste.
  • Close the instant pot lid.
  • Cancel the saute mode.
  • Press the pressure cooking mode.
  • Pressure cook on high by setting the timer for 22 minutes.
  • Set the steam release valve to the sealing position.
  • Let it cook until the timer goes off.
  • Natural release the pressure.
  • Open the lid of the pressure cooker.
  • Cancel the pressure cooking mode.
  • Turn on saute mode.
  • add chopped coriander leaves,
  • add fresh curry leaves.
  • mix well.
  • cook for 5-6 minutes on saute mode.
  • Cancel saute mode.
  • Serve hot.


  • To give a more gravy texture, a tablespoon of grated coconut can be roasted and added while making vindaloo paste.
  • Adding coconut also gives a delicious but here, I have made without using coconut.


Nutrition Facts
lamb vindaloo recipe, goat vindaloo (instant pot)
Amount Per Serving
Calories 104 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 6mg0%
Potassium 35mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Calcium 24mg2%
Vitamin C 1mg1%
Vitamin A 16IU0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.