Lamb Vindaloo

Ingredients

1 Tbs ground coriander
2 tsp ground cumin
2 tsp garam masala
1/2 tsp ground turmeric
1.2 kg lamb boneless shoulder, cut into 3 cm pieces
3 long green chillies, finely chopped
1 Tbs white vinegar
1 Tbs tamarind puree
6 garlic cloves, crushed
1 Tbs finely grated ginger
1 Tbs olive oil
2 brown onions, coarsely chopped
1 cinnamon stick or quill
6 cloves
2 cardamom pods, bruised
1 tsp mustard seeds
2 tomatoes, coarsely chopped
2 Tbs plain flour
4 cups (1 L) chicken stock
Steamed basmati rice, to serve
Papadums, to serve
Plain yoghurt, to serve
Sliced green chilli, to serve
Lime halves, to serve
Coriander leaves, to serve

Method

Heat a small frying pan over high heat. Add the coriander, cumin, garam masala and turmeric and cook, stirring, for 30 secs or until aromatic.

Combine the coriander mixture with the lamb, chilli, vinegar, tamarind or lemon juice, garlic and ginger in a large bowl. Cover and place in the fridge for 1 hour to develop the flavours.

Heat the oil in a large heavy-based saucepan over high heat. Cook onion, cinnamon, cloves, cardamom and mustard seeds, stirring, for 3 minutes or until onion softens. Add the tomato and cook, stirring, for 2 minutes or until well combined. Add the lamb mixture and cook, stirring, for 5 minutes or until lightly browned. Add the flour and stir to combine.

Gradually stir in the stock and bring to a simmer. Reduce heat to low and cook, covered, for 30 minutes. Remove cover and simmer for 30 minutes or until the lamb is tender.

Serve lamb vindaloo with rice, papadums, yoghurt, chilli and lime halves. Sprinkle with coriander leaves.

Credits: Coles

Photo Credits: Coles