Lamb Vindaloo recipe

Lamb Vindaloo

Lamb Vindaloo recipe



  1. Lightly roast the cumin seed and coriander seed by frying without oil for a minute or so, stirring constantly.
  2. Grind the seeds (use the back of a spoon if required) and combine them into a paste with the other spices, the garlic, ginger and the red wine vinegar.
  3. Add the lamb to the marinade and mix well.
  4. If you have time, refrigerate for up to 24 hours, mixing every now and again (this adds a lot of flavour, but just marinade for a few minutes if not).
  5. Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
  6. Add lamb and stir until browned
  7. Add tomatoes and spice paste and simmer over low heat for half an hour, adding a little water if it starts to dry out.
  8. In the meantime, cook the rice as per packet instructions.

Serve curry with rice.

Serves 4

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