Let's face it - we always have lamb leftover form Easter lunch, and no idea how to use it up...
This lamb vindaloo is SO easy to make, delicious && packed full of authentic spices.
This is not for the faint hearted, so if you aren't a fan of spice, try using on of our other curry powders, such as Bombay, Kashmiri or our Mild Madras.
We use leftover lamb leg in this recipe, but you can use fresh diced lamb, just brown off before adding!
Ingredients
500g leftover lamb
2 large onions - peeled
2 fresh garlic cloves - peeled
1 thumb fresh ginger - peeled
2tbsp Vindaloo curry powder
400ml canned chopped tomatoes
200ml lamb stock
Method
Add the onion, garlic and ginger to a blender or food processor until a smooth paste is formed.
Heat oil in a large pan and add the onion mixture, cook for 5-10 minutes until it begins to brown, add the curry powder and cook until fragrant.
Add the chopped tomatoes and stock, bring to a simmer.
Add the lamb & cook for around 1hr, until the lamb is tender and the sauce has reduced a little - it shouldn't be watery.
Top with fresh coriander (optional) and serve with fluffy rice and naan bread.