Vindaloo is for curry lovers who are after some serious heat. The restaurant-style Lamb Vindaloo has heat from the peppercorns and chilli, sourness from the vinegar and includes it’s trademark chunks of potato in a thick, dark sauce.
What you need… • 1 large potato, cut into 5cm chunks (you should have 6-8 of them) • 2 Tablespoons ghee • 1 teaspoon garlic paste • 800g lamb, cut into bite-sized pieces • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • salt to taste • 0.5 onion sliced • 1.5 Tablespoon vinegar
How to make it… 1. Boil the potato chunks until cooked. Set the potatoes aside once cooked. 2. Heat the ghee to a high heat. Add the Spice Mix 1 and fry for 15 seconds. The spices should sizzle immediately when you add them to the ghee. You can test it is hot enough by adding one cumin seed. 3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat for a while to the paste burning. (If it burns then throw it away and start again.) 4. Add the lamb and stir fry until sealed (about 2–3 minutes). 5. Add the Base Curry Sauce and cook for 20 minutes, stirring occasionally and adding water as needed to avoid it sticking. 6. Add the Spice Mix 2 and tomato ketchup, mix well and cook for 20 minutes. 7. Add the salt, onion and vinegar and continue cooking until the lamb is tender (about 5 minutes). Add water, as needed, to maintain the consistency. 8. Finally, add the cooked potato pieces, make sure they are coated in the sauce but be careful not to break the pieces up, and serve.