I don’t cook vindaloo, but if I did, I would use a variation of the recipe in the below link.
My variations, I would stir fry onions, garlic, ginger till they caramelize BEFORE I add the marinated lamb
Also, lamb is less popular in Indian recipes, you should use bone-in goat for better/authentic taste. If you use lamb, make sure you trim the fat. Also, use Colorado lamb. Indian food should not smell gamey
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