Lamb Vindaloo With PotatoPrep.Time: 30 mins
Cook.Time: 2 hours
Saucepan with Lid
(vented if you have one)
2 Large Saucepans
2 Red Onions
2 Cooking Onions
4 Cloves Garlic
2 Tins Chopped Tomatoes
Vindaloo Curry Paste
2 Tbsp Tomato Puree
30g/1oz Cream Coconut
4 Tbsp Natural Yoghurt
2 Fresh Tomatoes
2 Chillies (optional)
2 Tbsp Olive Oil
30g/1oz Fresh Coriander
1 Tbsp Fresh Ginger
(or use fresh ginger paste)
2 Fresh Tomatoes
1 Tbsp Sugar
2 Large Potatoes
MethodPut rice in a suitable saucepan and cover with water.
Chop onions finely and fry gently in the olive oil until softened.
Finely chop garlic, chilli (if using), and ginger and add to onions.
Chop lamb into cubes and add to pan.
Stir until lamb has browned and add the curry paste.
Stir to coat all ingredients.
Turn heat to low, pour in tinned tomatoes, half of the coriander and the lime juice and stir well.
Allow to simmer for 45-60 minutes with a lid on.
Peel the potatoes and cut into large cubes.
Boil until just cooked and drain and save for later.
Add tomato puree and the coconut if using and stir until dissolved.
Allow to simmer for 30 minutes without a lid to thicken the curry.
Add the rest of the coriander, saving a little for garnish.
Peel and quarter the mushrooms and add with halved fresh tomatoes, yoghurt, potatoes and black pepper to taste.
Simmer for a further 30 minutes.
Top up the water in the rice and put on to boil.
When the rice is cooked, drain in a colander and pour over a kettle of hot water.
Serve the Vindaloo with the rice and garnish with the remaining coriander.
The longer you simmer the dish for the softer the lamb gets.
If the curry tastes a bit harsh add some more yogurt to mellow it.
If you want a creamier dish replace the yogurt with créme fraiche or fresh cream.
If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.
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