Lamb Vindaloo | SPC

Ingredients

• 2 tbsp olive oil
• 800g lamb chops, chopped into small cubes
• 1 brown onion, diced
• 4 garlic cloves, mined
• 1 – 2 tsp red chilli flakes
• 1 tsp ginger powder
• 1/2 tsp pepper
• 1 handful coriander, chopped, stalks and leaves separated
• 1/4 cup Vindaloo paste
• 400g Ardmona Diced Tomatoes
• 2 1/2 tbsp white vinegar
• 1 tsp brown sugar
• 1 bay leaf
• Salt to taste
• 2 cups cooked basmati rice