Lamb Vindaloo
Here is the Hairy Bikers take on a Lamb Vindaloo curry originating from Goa and found in their cookbook - The Hairy Bikers' Great Curries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hairybikers.com.
Cooking tools:
- Food processor
- Dutch oven
- Nonstick skillet
- Chef's knife
- Cutting board
- Peeler
- Spatula
- Colander
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Oven
- Refrigerator
- Parchment paper
Ingredients
- 1.3kg boneless lamb shoulder
- 100ml red wine vinegar
- 2 tbsp sunflower oil
- 2 tsp flaked sea salt
- 500g medium potatoes (preferably Maris Pipers)
- about 125ml sunflower oil
- 3 medium onions, finely sliced
- 1 medium onion, roughly chopped
- 6 plump garlic cloves, roughly chopped
- 3 long red chillies (do not deseed), roughly chopped
- 25g chunk of fresh root ginger, peeled and roughly chopped
- 1 tbsp English mustard powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 2 tsp ground turmeric
- 2 tsp cayenne pepper
- 1 tsp ground cinnamon
- 2 bay leaves
- 500ml cold water
