LAMB VINDALOO RECIPE - BBC GOOD FOOD
Make the Goan vindaloo sauce a day ahead to intensify the flavours and use it as a base with other meats, fish or veg. Adjust the chilli to your taste too
Provided by Neil Rankin
Categories Dinner, Main course
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 437 calories, FatContent 35 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.2 milligram of sodium
LAMB RECIPES | BBC GOOD FOOD
Whether you want an impressive Easter centrepiece or midweek meal, we've got plenty of lamb recipes to choose from, like roast leg of lamb, lamb curry, lamb chops and kofta.
Provided by Good Food team
Number Of Ingredients 1
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