Lamb vindaloo

By: Dan Toombs
From: The Curry Guy
Serves: 4 or more as part of a multi-course meal

Many restaurants include potato in their vindaloo curries. Aloo means potato in Hindi so a lot of the original self-taught Bangladeshi and Pakistani chefs in the UK mistakenly added potatoes to this fiery curry, and it stuck. Vindaloo, however, owes its origins to Portuguese-controlled Goa in the 15th century, where the dish was usually served with pork. The name vindaloo was most likely a mispronunciation of the similar Portuguese dish carne de vinho e alho (meat with wine and garlic). So our vindaloo is completely different to the authentic Goan version other than it is quite spicy and often packs a vinegary punch. I don’t add potatoes, but if you would like to, I’ve included instructions.

Ingredients

Quantity	Ingredient
3 tablespoons	rapeseed oil
or	seasoned oil
6	green cardamom pods, bashed
2	star anise
1	indian bay leaf (cassia leaf)
2 tablespoons	Garlic and ginger paste
2	fresh green bullet chillies, finely chopped
2	scotch bonnet chillies, finely chopped
1 teaspoon	ground turmeric
2 tablespoons	hot chilli powder
2 tablespoons	Mixed powder
125ml	Tomato purée
2 teaspoons	jaggery
or	sugar
600ml	Base curry sauce (large batch), heated
800g	Pre-cooked lamb keema, plus 200ml of its cooking stock
2 tablespoons	white wine vinegar
1 teaspoon	dried fenugreek (methi) leaves
2	Pre-cooked stewed potatoes, about 8 pieces (optional)
3 tablespoons	chopped coriander
	salt and freshly ground pepper

Method

Heat the oil in a pan over a medium-high heat. When it begins to bubble, add the whole spices and bay leaf. If you don’t like biting into whole spices, be sure to count them in and count them back out again before serving.
Scoop in the garlic and ginger paste and fry in the hot oil for about a minute. Add the chopped chillies, turmeric, chilli powder and mixed powder, followed by the tomato purée and jaggery or sugar. The tomato purée will bubble as it heats up.
Pour in about 250ml of the base curry sauce and let it come to a rolling simmer. Don’t stir the sauce unless it looks like it is beginning to catch. Scrape back in any sauce that caramelizes around the sides of the pan.
The pan should be going crazy over the heat. Swirl in the remaining base curry sauce and add the pre-cooked meat with a little of the cooking stock. Let the sauce simmer over the high heat until it cooks down to your desired consistency. Only stir it if it looks like it is catching on the pan.
To finish, add the vinegar, dried fenugreek leaves, potatoes (if using), and the chopped coriander. Check for seasoning and add salt and freshly ground pepper to taste.

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