Name: Lamb vindaloo
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Indian
Ingredients: 500g lamb neck fillet, cubed; 120ml rapeseed oil; 250g onions sliced; 4 garlic cloves roughly chopped; 25g ginger roughly chopped; 1 medium potato diced; 240ml stock (depending on the meat you’re using), warmed through; 10g coriander chopped, plus extra leaves to serve; wilted greens and lightly fried red onion, to serve; 2 tsp cardamom pods shelled, seeds only; 2 tsp cloves; 2 tsp coriander seeds; 1 tsp cumin seeds toasted; 1 tsp turmeric; 1 tbsp malt vinegar; 40g dried red chillies (adjust quantity to your taste)

500g lamb
neck fillet, cubed
120ml rapeseed oil
250g onions
sliced
4 garlic cloves
roughly chopped
25g ginger
roughly chopped
1 medium potato
diced
240ml stock
(depending on the meat you’re using), warmed through
10g coriander
chopped, plus extra leaves to serve
wilted greens
and lightly fried red onion, to serve

For the curry paste

2 tsp cardamom pods
shelled, seeds only
2 tsp cloves
2 tsp coriander seeds
1 tsp cumin seeds
toasted
1 tsp turmeric
1 tbsp malt vinegar
40g dried red chillies
(adjust quantity to your taste)

Method

step 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.
step 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.
step 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.
step 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.