Name: Lamb vindaloo
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 kilogram trimmed, cubed boneless lamb shoulder; 2 onions, finely sliced; 1/2 cup vindaloo curry paste; 2 1/2 cup water or stock; 1 cinnamon quill; 2 bay leaves; 400 gram peeled, chopped kumara; 1 seeded, chopped green capsicum; rice, natural yoghurt, coriander, chapatti bread, to serve

Lamb vindaloo

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Serves 4

Prep

15M

Cook

Total

2H 15M

Ingredients

2 tablespoon vegetable oil

1 kilogram trimmed, cubed boneless lamb shoulder

2 onions, finely sliced

1/2 cup vindaloo curry paste

2 1/2 cup water or stock

1 cinnamon quill

2 bay leaves

400 gram peeled, chopped kumara

1 seeded, chopped green capsicum

rice, natural yoghurt, coriander, chapatti bread, to serve

Method

1.Preheat oven to 180°C.

2.In a large, flameproof casserole dish, heat oil on high. Brown lamb in 2 batches, 3-4 minutes each. Remove from dish.

3.Saute onions 10-15 minutes, stirring, until tender and golden. Add curry paste. Cook, stirring, 4-5 minutes, until fragrant.

4.Return lamb to pan with water, cinnamon and bay leaves. Bring to simmer. Cover with lid. Bake in oven 30 minutes.

5.Add kumara and capsicum to dish. Return to oven and bake a further 1 hour, until lamb is very tender. Season to taste.

6.Serve vindaloo on a bed of rice. Accompany with yoghurt, coriander and warmed chapatti.

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