Smoked Lamb Vindaloo Rub

Name: Lamm Vindaloo Rub
Total time: 7 h
Ingredients: 12 g Kashmiri Chilipulver; 6 g Cayennepfeffer; 10 g Kreuzkümmel gemahlen; 8 g Senfsamen gemahlen; 20 ml Apfelessig; 8 g Knoblauchpulver; 18 g Meersalz

SmokingLambHot SmokingHard7-9 hrs88-93 °C110-120 °CMesquite + Apple

A fiery Portuguese-Indian spice rub inspired by the classic Vindaloo dish from Goa. The intense chili heat is mellowed by the smoking process and transformed into a complex, deep flavor. Perfect for lamb shoulder or leg with a bold natural taste.

Ingredients(for 1 kg)

Kashmiri chili powder12 g

Cayenne pepper6 g

Ground cumin10 g

Ground mustard seeds8 g

Apple cider vinegar20 ml

Garlic powder8 g

Sea salt18 g

Instructions

Prepare paste and rub

15 minutes + 24 hours resting

Mix all dry ingredients with apple cider vinegar into a thick paste. Pat lamb dry, score it deeply, and generously massage the paste in. Vacuum seal or wrap tightly and refrigerate for 24 hours.

Low and slow smoking

7-9 hours

Set the smoker to 110-120 °C and add mesquite and apple wood. Smoke the meat indirectly and spritz with apple juice every 2 hours to keep the bark moist.

Rest and serve

30 minutes

Once the core temperature reaches 88-93 °C, wrap the meat in butcher paper and rest for 30 minutes. Then pull roughly apart and serve with basmati rice or naan.

Pro Tip

Combine Kashmiri chilies for color and bird's eye chilies for heat to achieve the authentic Vindaloo balance.

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