Goan Mutton Vindaloo from Let's Eat by Tom Parker Bowles

Ingredients

• ½ teaspoon jaggery (or palm sugar), or to taste
• 15 curry leaves
• handful of coriander, finely chopped
• boiled basmati rice, to serve
• 4 tablespoons vegetable oil
• 3 onions, finely chopped
• sea salt
• 4 teaspoons cider vinegar
• 2 1/2 cm/1 inch piece of root ginger, finely chopped
• 800 g/1 lb 12 oz mutton (wether), cut into big chunks
• 1 tablespoon tamarind pulp
• 1 teaspoon poppy seeds
• 1 teaspoon cumin seeds
• 6 plump cloves garlic, finely chopped
• 15–20 dried red Kashmiri chillies, soaked in cold water for 15 minutes, drained
• 5 cm/2 inch piece of cinnamon stick
• ½ star anise
• 10 peppercorns