The Hairy Bikers' lamb vindaloo recipe

Ingredients

• 1.3 kg kg boneless lamb shoulder, cut into chunks of about 4cm
• 100 ml red wine vinegar
• 2 tbsp vegetable oil
• 2 bay leaves
• 500 g potatoes, peeled and cut into 2.5cm chunks
• 1 handful flaked sea salt
• 125 ml vegetable oil
• 4 onions, 3 thinly sliced and 1 chopped
• 6 garlic cloves, roughly chopped
• 3 long red chillies (do not deseed), roughly chopped
• 25 g 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