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  • Lamb Vindaloo

    1 vote
    Lamb Vindaloo
    Prep: 30 min Cook: 60 min Servings: 4
    by Peter Brown
    100 recipes
    >
    Recipe from Henrie Geyser a fine chef A really flavoursome curry for a cool night .Use Lamb,Kid Goat or Mutton and eat with your hands picking up the meat with a Roti

    Ingredients

    • 1 kg deboned shoulder or leg of lamb, cubed
    • 2 onions peeled and chopped
    • ½ cup cooking oil
    • For the paste
    • 5 cloves of garlic, peeled
    • 3cm piece of peeled fresh ginger
    • 2 teaspoons cumin seeds (or powder)
    • 2 teaspoons coriander seeds (or powder)
    • 1/2 tablespoon black pepper corns
    • 4 (or more) fresh red or green chillies, seeds removed
    • 1 teaspoon turmeric powder
    • 2 teaspoons brown sugar
    • Pinch of salt
    • Juice of ½ lemon
    • 2 tablespoons red or white vinegar
    • ½ tablespoon curry powder
    • Other ingredients (not included in the paste)
    • 2 cinnamon sticks
    • 6 cardamom pods, lightly crushed
    • 4 bay leaves or curry leaves
    • 1 small tin of tomato paste
    • 300ml warm water

    Directions

    1. Put all the paste ingredients into a processor and whiz to a paste.
    2. Spoon into a dish and add the cinnamon, cardamom and bay leaves and set aside.
    3. Mix the tin of tomato puree with 300ml water and set aside.
    4. Fry the onions in half the oil until lightly browned, drain and set aside.
    5. Add the rest of the oil to the pan and fry the lamb cubes in batches.
    6. Put all the browned lamb back into the saucepan, reduce the heat and add the paste, stirring to coat well and cook for about five minutes, stirring regularly.
    7. Add the tomato and water mix to the lamb, bring to the boil and then add the onion.
    8. Cover and slowly cook until lamb is tender.
    9. If the sauce becomes too thick add a little water or stock.
    10. When the lamb is tender, remove from heat and let it cool, then refrigerate in a covered dish, preferably overnight.
    11. An hour before serving heat lamb enough to boil the sauce, adjust the seasoning, and serve with roti and/or rice.

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