Easy lamb vindaloo curry

I don't remember what inspired me to try making a lamb vindaloo curry since it's not a curry I automatically gravitate too. I've been burned too many times by a vindaloo that's too hot. This one is spicy but it's not terribly so and combined with a good dollop of yogurt it really cuts down on the heat. Turned out very tasty.



Not common but I added some fresh tomatoes to give it more zing and a bit more liquid to cook the lamb in. The fresh spring onions as garnish also gives the dish some freshness and adds texture to the curry. I would definitely do this again.

Here's the recipe:

Ingredients:

• 700g diced lamb into 1-inch pieces, you can use any cut of lamb you like
• 1 can diced tomatoes
• 2 punnets grape or cherry tomatoes, halved
• 1 onion diced
• 10 cloves of garlic, minced
• 1 thumb-sized hunk of ginger, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon chili powder (more if you like it spicy)
• 2 tablespoons white vinegar
• 2 tablespoons brown vinegar
• 1/2 jar vindaloo curry paste or you can make your own vindaloo spice mix per below
• Chopped spring onions for garnish
• Plain yogurt for accompaniment

Spice mix:

• 10 dried kashmiri chillies
• 2 tsp black peppercorns
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp fenugreek seeds
• 12 cloves
• 12 whole green cardamom pods
• 2" cinnamon stick

Instructions:

• If using spice mix, blend all spices together into a fine powder
• In a dutch oven or ovenproof pot, add a little olive oil and cook onions until the soften slightly. Add garlic and ginger and cook slightly, about 30 seconds. Do not burn the garlic.
• Then add paprika, salt, chili powder (for extra kick) and cook slightly.
• Add tomatoes and curry paste or spice mix and cook until fragrant, about 2 minutes.
• Add white and brown vinegar, and lamb, and cook slightly until all the lamb is fragrant.
• Pour in can of diced tomatoes and bring to a boil.
• Take off heat and put into oven heated to 125°C and cook in oven for 2 hours until lamb is tender.
• Check the curry after an hour to see how it's going and if the liquid is too thin, put back on stove and simmer gently uncovered for about 15 minutes to cook off some liquid and thicken the curry. After 15 minutes, put back into oven to finish cooking.
• Serve on rice with yogurt on the side and garnish with spring onions. Enjoy.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd


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