Lamb vindaloo

Name: Lamb vindaloo
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 500 g lamb neck fillet; 120 ml rapeseed oil; 250 g onions sliced; 1 4 garlic cloves roughly chopped; 25 g ginger roughly chopped; 1 medium potato diced; 240 ml stock; 10 g coriander chopped; 1 wilted greens and lightly fried red onion; 2 tsp cardamom pods shelled; 2 tsp cloves; 2 tsp coriander seeds; 1 tsp cumin seeds toasted; 1 tsp turmeric; 1 tbsp malt vinegar; 40 g dried red chillies

Prep: 30 minsCook: 1 hr

Prep

30 mins

Cook

1 hr

Servings

Difficulty

Hard

Gluten-FreeDairy-FreeNut-FreeEgg-Free

(0)

This lamb vindaloo is my go to dinner when I want something truly satisfying without spending hours in the kitchen. The whole dish comes together in just ninety minutes, making it perfect for a weeknight meal that feels special. I love that ginger, one of the star ingredients here, is naturally anti inflammatory and aids digestion, so you get warmth and comfort in every spoonful. The beauty of this recipe is its simplicity: you toast whole spices to build incredible depth of flavor without needing an exotic pantry, and the tender lamb neck fillet is both affordable and incredibly forgiving. Once you've got your spice paste ready, everything comes together in one pot for a rich, complex curry that tastes like you've been cooking all day.

Ella x

Ingredients

Servings:

500 glamb neck fillet(cubed)
120 mlrapeseed oil
250 gonions sliced
14 garlic cloves roughly chopped
25 gginger roughly chopped
1 mediumpotato diced
240 mlstock(depending on the meat you’re using), warmed through)
10 gcoriander chopped(plus extra leaves to serve)
1wilted greens and lightly fried red onion(to serve)
2 tspcardamom pods shelled(seeds only)
2 tspcloves
2 tspcoriander seeds
1 tspcumin seeds toasted
1 tspturmeric
1 tbspmalt vinegar
40 gdried red chillies(adjust quantity to your taste)

Detail level

Instructions

1
Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.
2
Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.
3
Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.
4
The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.

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