Vindaloo Style Lamb

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 tablespoons oil (more if you wish)
• 2 large onions
• 1 teaspoon mustard seeds
• 6 curry leaves
• 1/4 teaspoon ground cloves
• 6 garlic cloves, chopped
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cardamom
• 2 small fresh red chilies, chopped
• 2 tablespoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 2 tablespoons wine vinegar
• 2 tablespoons water
• 1 tablespoon tomato paste
• 700 g boneless lamb shoulder, cut into 2 . 5 cm cubes

Recipe

• 1 heat the oil over medium heat and fry the onions gently stirring often for 5-8 minutes or until softened but not coloured.
• 2 add the mustard seeds and cook a minute further then add the curry leaves, cloves, garlic, ginger, cardamom, chillies, cumin salt and turmeric; cook a further minute.
• 3 stir in the 2 tablespoons of water and 1 tablespoon of the vinegar then increase the heat, cover and return to a simmer and cook until the water has been absorbed leaving only the oil again. this will take about 2 minutes.
• 4 mix the remaining vinegar with the tomato paste, then add to the onions, mixing well. add the lamb pieces and stir to coat with the onion mix.
• 5 add just enough water to cover the lamb and bring to the boil. reduce the heat to a simmer, cover and cook for 60 minutes or until the meat is tender.
• 6 it the sauce is too thin, remove the lid, remove the lamb, increase the heat and boil until it reaches a consistency you are happy with. return the lamb to the sauce.