Reaper Vindaloo

This recipe does take a little work, but if you’re a fan of all things Mad Dog, this is one dish you don’t want to miss.

Vindaloos are among the hottest curries out there, but we’ve spared a little of the heat so that you can entertain with this recipe for 6; that means you can stir in more of the good stuff at the table – even if you need a little cucumber mixed with plain yogurt for the novices.

Either way, this is sure to be devoured in no time.


3½ FL oz. Red wine vinegar
2 tablespoons Sunflower oil
2 teaspoons Sea salt flakes
3 pounds Lamb shoulder, boneless, cut into 1-2” chunks
1 pound Potatoes, peeled, cut into 1” cubes

For the sauce

½ FL oz. Sunflower oil
4 each onion, 3x finely sliced, 1x chopped
1-3 tablespoons Mad Dog 357 Reaper Sriracha Sauce
6 cloves Garlic, roughly chopped
1-ounce fresh ginger, peeled, roughly chopped
1 tablespoon each: Mustard powder, Ground cumin, Ground cilantro, Ground paprika
2 teaspoons each: ground turmeric, Cayenne pepper, Sea salt flakes
1 teaspoon ground cinnamon
2 each Bay leaves


In a large bowl, combine the vinegar, oil, and salt for the lamb. Add the lamb and toss to coat. Cover and chill in the fridge for at least 2 hours.

Preheat your oven to 350ºF.

To make the sauce, heat 3 tablespoons of the oil in a large, heavy frying pan and cook the sliced onions over medium-low heat, stirring occasionally, for 15 minutes until soft and lightly browned.

Meanwhile, combine the Mad Dog 357 Reaper Sriracha Sauce with the remaining ingredients – except the oil, salt, and bay leaves – in a food processor. Blend to a purée. Stir this mixture into the fried onions. Add another 2 tablespoons of oil and cook for 5 minutes, until sauce is thickened. Transfer mixture to a large casserole dish.

Drain the lamb, reserving the marinade and place in the frying pan, add the remaining (2 tablespoons) of oil. You may need to work in batches to fry the lamb over medium-high heat. When cooked, transfer meat to the casserole with the Mad Dog onion sauce. Add the reserved marinade and 2¼ cups of water along with the salt and bay leaves.

Cover the casserole with foil and then the lid (or 2 layers of foil if you don’t have a lid). Cook for 45 minutes in the oven. Stir in the potato chunks, recover, and cook for another hour – until both the potatoes and the lamb are tender. Serve with plenty of rice and more Mad Dog on the table.

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