Lamb Vindaloo - Recipe

Marinade

• 450 grams boneless lamb, goat, beef or pork, diced into 1.5-inch pieces
• 2 tablespoon rice wine vinegar or Lemon juice
• 2 teaspoon Spice Zen Vindaloo Spice Blend (adjust for heat level)
• 1 teaspoon salt

Sauce

• 1 tablespoon Spice Zen Vindaloo Spice Blend (adjust to taste)
• 2 Medium onions, pureed
• 1 teaspoon Ginger paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
• 1 teaspoon Garlic paste (optional substitute with Spice Zen Fresh Ground Dried Garlic)
• ½ cup Tomato puree
• ½ cup water
• 2 tablespoon ghee, melted (optional Spice Zen Sunflower oil or Spice Zen Mustard oil for lactose free option)
• Fresh Coriander, chopped to garnish
• Salt to taste

1. Take a large bowl. Combine 2 teaspoon Spice Zen Vindaloo Spice Blend, rice wine vinegar or lemon juice and salt. Add diced lamb and coat well with the marinade. Set aside in the refrigerator for 1-2 hours.
2. Heat a pan over medium heat with 2 tablespoon ghee/ oil. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add 1 tablespoon Spice Zen Vindaloo Spice blend and sauté.
3. Add the tomato puree, salt and half cup of water. Simmer the mixture for about 10 minutes to form a paste.
4. Add the marinated lamb pieces and any of its marinated juice. Cover the pan and simmer it for about 30 minutes or till the lamb is cooked through. Add more water if needed. Garnish with chopped coriander. Serve hot with naan or rice.

Note: Rest the curry to allow the flavours to infuse