Lamb vindaloo

Make the Goan vindaloo sauce a day ahead to intensify the flavours and use it as a base with other meats, fish or veg. Adjust the chilli to your taste too

Prep:30 mins
Cook:1 hrs
plus overnight chilling

Serves 6
Easy

Nutrition per serving

kcal 437
fat 35g
saturates 8g
carbs 10g
sugars 3g
fibre 3g
protein 18g
salt 0.2g

Ingredients

500g lamb neck fillet, cubed
120ml rapeseed oil
250g onions, sliced
4 garlic cloves, roughly chopped
25g ginger, roughly chopped
1 medium potato, diced
240ml stock (depending on the meat you’re using), warmed through
10g coriander, chopped, plus extra leaves to serve
wilted greens and lightly fried red onion, to serve
2 tsp cardamom pods shelled, seeds only
2 tsp cloves
2 tsp coriander seeds
1 tsp cumin seeds, toasted
1 tsp turmeric
1 tbsp malt vinegar
40g dried red chillies (adjust quantity to your taste)

Method

Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.
Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.
Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.
The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.