Goan Lamb Vindaloo | Pika Chakula

Goan Lamb Vindaloo

2013-01-28

Lose yourself in this fragrant, flavourful Goan lamb vindaloo.

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 and cucumber raita (see note), to serve

Method:

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.

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.

 

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Recipe Comments

  1. posted by Dom L on Mar 16, 2013

    Anything like pilau, briyani, kebabs, samosa’s and other indian sweets.

    Thank you in advance to everyone. ; )

  2. posted by Elijah luv on Mar 25, 2013

    I’m going for one tonight; almost always get lamb/chicken tikka massala, pilau rice and a peshwari naan. I love saag aloo too. I feel like experimenting… what do you recommend?! (Nothing too spicy please!)

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