Lamb vindaloo - Good Food Middle East

Ingredients

• 500g lamb neck fillet, cubed
• 120ml rapeseed oil
• 250g onions, sliced
• 4 garlic cloves, roughly chopped
• 25g ginger, roughly chopped
• 1 medium potato, diced
• 240ml stock (depending on the meat you’re using), warmed through
• 10g coriander, chopped, plus extra leaves to serve
• wilted greens and lightly fried red onion, to serve
• 2 tsp cardamom pods shelled, seeds only
• 2 tsp cloves
• 2 tsp coriander seeds
• 1 tsp cumin seeds, toasted
• 1 tsp turmeric
• 1 tbsp malt vinegar
• 40g dried red chillies (adjust quantity to your taste)