Lamb Vindaloo
Heat Scale: Hot AF
Servings
2servings
Servings
2servings
Ingredients
Curry Paste
Marinade
For the Lamb
Instructions
  1. Prepare the curry paste by combining all of the ingredients in a glass bowl.
  2. Prepare the marinade by grinding the coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel in a spice grinder or mortar and pestle. Process the chiles with the garlic, onion and ginger to form a paste. Place the meat into a container. Pour the marinade over the meat and marinate, refrigerated, for at least three hours or overnight. Remove the lamb from the marinade and drain. Combine the curry paste with the vinegar. Rub the paste onto the meat.
  3. Put oil in a large pot over medium-high heat. Add the onion and fry until it is dark brown but not burnt. Add the garlic and fry for 30 seconds. Add the meat, stir and brown for about five minutes. Pour in the coconut milk. Add more water, if necessary, to just cover the meat. Bring to a boil, cover the pot, reduce to a simmer, and cook for about an hour or until the lamb is tender. Stir occasionally and add more liquid if necessary.
  4. Garnish with chopped cilantro and serve over hot Basmati rice with mango chutney and Naan bread.
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