Lamb Vindaloo Curry (version 1) Recipe - Serves 6

Lamb Vindaloo Curry (version 1) Recipe

303 calories each serving (501 calories if eating with rice)

Taste Rating = 7     Heat Rating = Hot


1 tablespoon (15ml) cumin seeds
9 green cardamom pods, with shells discarded (just keeping the seeds)
5cm (2 inch) cinnamon stick
8 cloves
10 peppercorns
1 cup (250ml or 9 fl oz) malt vinegar
1 teaspoon (5ml) mustard powder
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) paprika
1 teaspoon (5ml) turmeric
1 teaspoon (5ml) white sugar
900g (2 lb) lamb (with no bone), cut into bite size pieces
3 tablespoons (45ml) oil
1 finely chopped medium onion
2 teaspoons (10ml) ginger paste
1 tablespoon (15ml) garlic paste
1 teaspoon salt (optional)
1 cup (250ml or 9 fl oz) hot water


Put the cumin seeds, cardamom seeds, cinnamon stick, cloves and peppercorns into a grinder
Grind into a powder
Put the powder into a large bowl
Add the vinegar and mix well
Add the mustard powder, chilli powder, paprika, turmeric and sugar and mix well
Add the lamb, mix well, cover with kitchen film and then leave to marinate for at least 6 hours
Heat the oil in a large saucepan (you meed a one with a lid)
Add the onion and fry until the onion is cooked and a lovely golden colour (8-10 minutes), stirring often
Add the ginger and garlic and cook for a minute, stirring continuously
Add the lamb and marinade and mix well
Add the salt and mix well (optional)
Cook for 5 minutes, stirring occasionally
Add the hot water and mix well - add more hot water to cover the lamb if the lamb is not covered (don't add more water than this)
Bring the curry to a good simmer, reduce the heat and simmer for 60 minutes, stirring occasionally (add a little more hot water if the curry becomes too thick)
Serve on rice (basmati is best)

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Recipe submitted on 20 September 2007

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