Lamb Vindaloo | Food by Drygast

Ingredients

• 60 g (4 Tbsp) Ghee
• 3 g (1 tsp) Turmeric Powder
• 3 g (1 tsp) Cardamom Powder
• 8 g (1 Tbsp) Cumin
• 6 g (1 Tbsp) Madras Curry Powder
• 6 g (1 Tbsp) Coriander Powder
• 18 g (3 Tbsp) Chili Powder
• 1 g (1 pinch) Ground Cloves
• 15 g Garlic
• 15 g Ginger
• 25 g (2 pcs) Scotch Bonnet
• 500 g Indian curry base
• 30 g (2 Tbsp) White wine vinegar
• 30 g (2 Tbsp) Yoghurt Natural Fat 3%
• 500 g Pre Cooked Steak of Lamb
• 12 g (2 tsp) Salt
• 5 g (3 Tbsp) Chopped Fresh Coriander