slow cooker lamb vindaloo

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 Time15 minutes
Cook Time7 to 9 hours
YieldsServes 6
Serving SizeAbout 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



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.


Cover and cook on LOW 7 to 9 hours or until lamb and potatoes are tender.


Stir in cilantro and serve.


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