Lamb Vindaloo

Directions

1. In a large bowl, combine vinegar or lemon juice, 2 teaspoons Spice Zen Vindaloo Spice Blend and salt. Add the meat and coat well. Cover and refrigerate for 1 to 2 hours.

2. Heat ghee or oil in a heavy-based pan over medium heat. Add onion if using and sauté for 2 minutes until softened.

3. Add ginger and garlic if using, followed by 1 tablespoon Spice Zen Vindaloo Spice Blend. Sauté briefly until aromatic.

4. Add tomato puree, salt and water. Simmer for about 10 minutes until the mixture thickens into a rich paste.

5. Add the marinated meat along with any remaining marinade. Stir well to coat.

6. Cover and simmer gently for 30 to 35 minutes, stirring occasionally, until the meat is tender. Add small splashes of water if needed to prevent sticking.

7. Once cooked, uncover and simmer for a few minutes to thicken the sauce if required.

8. Remove from heat, garnish with coriander and allow the curry to rest for 10 minutes before serving.

Chef’s Notes

1. Vindaloo should be tangy and boldly spiced rather than creamy.

2. Resting the curry before serving improves depth and balance.

3. Adjust heat by increasing or reducing the spice blend, not by adding chilli separately.