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How to make Goan lamb vindaloo

Yield = 4
Prep time: 0:10
Cook time: 0:50
Total time: 1:00

Ingredients

  • 2 tablespoons vegetable oil
  • 4 (950g) lamb leg chops, trimmed, cubed
  • 2 medium red onions, cut into thin wedges
  • 3 garlic cloves, finely chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 1/4 cup vindaloo curry paste
  • 2 1/2 tablespoons white vinegar
  • 1 small green chilli, sliced
  • 3 medium tomatoes, chopped
  • 1 1/2 teaspoons brown sugar
  • Steamed basmati rice, to serve
  • Cucumber raita (see note), to serve

Method

  • Step 1 Heat oil in a large, heavy-based saucepan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl.
  • Step 2 Add onion and garlic to pan. Reduce heat to medium-low. Cook, stirring occasionally, for 2 to 3 minutes or until onion has softened. Add ginger. Cook for 30 seconds. Increase heat to high. Return lamb to pan. Add curry paste, vinegar and chilli. Cook, stirring, for 2 minutes or until fragrant. Add tomato, sugar and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 40 minutes or until meat is tender. Serve with rice and raita.