Lamb Recipes - Lamb Vindaloo

Ingredients

• 15ml/1 tbsp coriander seeds

• 10ml/1 tsp cumin seeds

• 10ml/2 tsp mustard seeds

• 5 black peppercorns

• 5 cloves

• 5 dried red chilies

• 2.5cm/1 in cinnamon stick

• 2.5ml/1/2 tsp cardamom seeds

• 2.5ml1/2 tsp ground turmeric

• salt

• 5 large cloves garlic, chopped

• 4cm/1 1/2 in ginger root, chopped

• 200ml/7 fl oz/scant 1 cup wine vinegar

• 500g/18oz boned lamb, cubed

• 75ml/5 tbsp oil

• 2 onions, finely chopped

• 400g/14 oz canned tomatoes

• 250ml/8 fl oz/1 cup0 water

Garnish:

• 2.5ml/1/2 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander

• 1 green chili, chopped

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Method:

1. Heat the frying pan over a medium heat and fry the whole spices until browned. Grind them to a fine powder. Stir in the turmeric and salt to taste.

2. Blend the powder with the garlic, ginger and 60ml/4 tbsp of wine vinegar to a smooth paste in a blender or food processor. Rub the pate into the meat and leave to marinate overnight.

3. Heat the oil in a heavy based pan and fry the onions over a medium heat until golden brown. Add eh lamb and fry for 15 minutes until golden.

4. Stir in the tomatoes and fry until all the liquid has been absorbed and the oil appears on the surface. Add the remaining wine vinegar and water, bring to the boil, cover and cook over a medium-low heat for 40 minutes until the meat is tender.

5. Sprinkle with the garnish ingredients and serve hot with rice, chapattis, raita and a bean and potato or okra dish.