Lamb vindaloo
3 HOURS + MARINATING | SERVES 4 | EASY
vegetable oil 3 tbsp lamb neck fillet 750g, cut into chunky pieces onions 2 large, roughly chopped garlic 6 cloves, roughly chopped ginger a thumb-sized piece, roughly chopped hot chilli powder 1 tsp bird’s-eye chillies 2, split lengthways (optional) chicken stock 500ml potatoes 2 medium, peeled and cubed malt vinegar 75ml coriander a small bunch, chopped rice and naans to serve
SPICE MIX cumin seeds 2 tsp coriander seeds 2 tsp cardamom pods 4, pods cracked and seeds removed black peppercorns 1 tsp cloves Ω tsp cinnamon a 6cm piece ground turmeric 1 tsp tomato and red onion salsa to serve
• Cook the cumin, coriander, cardamom, peppercorns, cloves and cinnamon stick in a dry frying pan over a medium heat until smelling toasty, then add the ground turmeric for a final 30 seconds. Fish out the cinnamon stick and use a pestle and mortar or spice grinder to grind everything else to a powder. Tip into a bowl with 1 tbsp of the vegetable oil, the lamb, cinnamon stick and plenty of seasoning. Mix well and chill for at least 2 hours, but preferably overnight.
• Heat the remaining 2 tbsp of oil in a casserole or large pan over a medium-high heat and fry the lamb in batches until really brown. Scoop out onto a plate.
• Put the onions, garlic and ginger into a food processor with 2 tbsp of water and whizz until smooth. Tip into the pan with the chilli powder and split chillies, and cook for 10-15 minutes, stirring regularly until darkened and the onions don’t smell raw. Tip the lamb and any juices into the pan with the chicken stock, mix and bring to a simmer. Cook for 1 hour 30 minutes, then add the potatoes and malt vinegar and cook for 45 minutes-1 hour until the lamb and potatoes are tender and the sauce reduced. Garnish with coriander and serve with rice or naans, and a tomato and red onion salsa, if you like. PER SERVING 589 KCALS | FAT 37.1G SATURATES 12G | CARBS 20.9G | SUGARS 8.2G FIBRE 5.9G | PROTEIN 40.1G | SALT 1.1G