Curry House Lamb Vindaloo
Tender pre-cooked lamb and potatoes simmered in a fiery British curry house sauce made with fresh chillies, warming spices, tomato and vinegar. The finished curry is hot, tangy and thick enough to coat the meat without becoming dry.
Ingredients
- 45 ml rapeseed oil or another neutral cooking oil
- 4 green cardamom pods lightly crushed
- 1 star anise
- 1 Indian bay leaf or regular bay leaf
- 30 g Garlic and Ginger Paste
- 2 to 4 green bird's eye chillies finely chopped and adjusted to taste
- 1 Scotch bonnet chilli deseeded and finely chopped, optional
- 4 teaspoons Mixed Powder
- 1/2 teaspoon ground turmeric
- 2 teaspoons Kashmiri chilli powder
- 1/2 to 1 1/2 teaspoons hot chilli powder optional and adjusted to taste
- 40 g double concentrated tomato puree
- 120 ml hot water for diluting the tomato puree
- 500 ml hot curry house base sauce divided into 200ml, 200ml and 100ml portions
- 600 g Curry House Pre-Cooked Lamb or Beef drained
- 400 g Curry House Pre-Cooked Potatoes cut into large bite sized pieces
- 30 ml white wine vinegar plus more only if needed
- 2 teaspoons dried fenugreek leaves
- 3/4 teaspoon fine salt plus more if needed
- 20 g fresh coriander finely chopped and divided into 15g and 5g portions
Instructions
- Stir the tomato puree into 120ml hot water until completely smooth. Heat the base curry sauce until steaming and divide it into 200ml, 200ml and 100ml portions. Place all the measured ingredients beside the hob.
- Heat the oil in a wide pan with a capacity of at least 3 litres over a medium high heat. Add the cardamom pods, star anise and bay leaf. Stir for about 30 seconds, until aromatic but not darkened.
- Add the Garlic and Ginger Paste, bird's eye chillies and optional Scotch bonnet. Stir continuously for 30 to 45 seconds, until the raw aroma begins to soften. Reduce the heat if the paste starts to colour.
- Reduce the heat to medium. Add the Mixed Powder, turmeric, Kashmiri chilli powder and optional hot chilli powder. Stir continuously for 20 to 30 seconds, just until fragrant.
- Pour in the diluted tomato puree and stir thoroughly. Add the first 200ml portion of hot base curry sauce, bring to a lively simmer and cook for 2 minutes.
- Add the pre-cooked lamb and the second 200ml portion of base curry sauce. Simmer for 4 to 5 minutes, turning the lamb through the sauce so it reheats evenly.
- Fold in the pre-cooked potatoes, vinegar and crushed dried fenugreek leaves. Add up to the final 100ml portion of base curry sauce as required. Simmer for 4 to 6 minutes, stirring carefully, until the lamb and potatoes are steaming hot throughout and the sauce coats them without becoming dry.
- Stir in the salt and 15g of the coriander. Taste and adjust the vinegar, salt or chilli if required. Remove the star anise, bay leaf and any visible cardamom pods, then garnish with the remaining 5g coriander and serve.
Notes
The preparation and cooking times assume the base curry sauce, lamb and potatoes have already been prepared. The pre-cooked lamb must already be tender. This short final simmer will not tenderise raw lamb. Fresh chillies and chilli powders vary in strength. Begin with the lower amounts if you are uncertain. For a milder vindaloo, omit the Scotch bonnet and hot chilli powder, then reduce the bird's eye chillies. Add the final 100ml portion of base curry sauce only if needed. The finished sauce should coat the lamb and potatoes while remaining loose enough to spoon over rice. If omitting the potatoes, add the final base sauce cautiously because the curry will contain less solid food. Pre-cooked beef can replace the lamb without changing the method or sauce quantities.
Nutrition
Calories: 129kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gSodium: 546mgPotassium: 174mgFiber: 3gSugar: 2gVitamin A: 879IUVitamin C: 10mgCalcium: 31mgIron: 2mg
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